Philadelphia cheesesteak sandwiches

Yield: 4 Servings

Ingredients:

2.5 lb sliced beef : (Steak-ums are okay : but some delis will sell : it fresh)
1 md lg onion sliced
1 green or red pepper : sliced
4 sm cherry hot peppers : sliced
4 sm sweet peppers sliced
8 sl Provolone cheese

Instructions:

4 Italian Rolls The key to authentic Philly cheesesteaks is the bread. If you can find a good Italian bakery to give you good Italian bread you're almost all the way there. For best results use a griddle that covers two stove burners or an electric griddle of similar size. Also two identical griddle spatulas will make things easier. Preheat the griddle (or light both burners). On one side of the griddle heat all the beef chopping the beef finely until all the slices (or sheets or whatever) have formed a large pile of small bits. Keep the beef moving as you cook the onion followed by the peppers on the other side of the griddle. When everything is fully cooked combine everything and mix thoroughly finally dividing the mixture into 4 columns on the griddle keeping each column as separate as possible. Cover the columns with two slices each of provolone mist with water to melt the cheese and cover if possible. When cheese has melted cover the column with the Italian Roll which will give you a completed but upside-down sandwich. Just scoop them up with the spatula. Walt MM Larry Miller a.k.a. Lawrence D. Miller Web Services Coordinator Dynanet Internet Services lmiller@dynanet.com || http://www.dynanet.com From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt