Cheesesteaks with Peppers

 

I had high hopes for this recipe, ripped out of the latest issue of Everyday Food magazine.  I didn't expect the boys to eat the steak, so I sliced chicken for them and cooked it in the same manner as the steak.  I knew the onions and peppers would be just for me.  I hoped that the cheese sauce would really bring it all together.  The verdict?  The sandwich was...alright.  Nothing that Philly needs to worry about anytime soon.  Or Charlie's Steakery in the nearby mall, for that matter.  

  served with kale chips and garlic/sweet potato fries

Cheesesteaks with Peppers
from Everyday Food Magazine

canola oil
1 medium yellow onion, thinly sliced
1-2 small red bell peppers, thinly sliced
1 pound minute steak (London broil, top round, or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard (I omitted this)
1 cup shredded provolone
4 hoagie rolls, split

In a large skillet, heat 1 tbs oil over medium.  Add onion and bell pepper and season with salt and pepper.  Cook, stirring, until softened, about 10 minutes.  Remove to a plate.  Add another tsp oil and increase heat to medium high.  Add steak, season with salt and pepper and cook, stirring, until cooked through, 2-3 mins.
Meanwhile, in a small pot, heat evaporated milk and Dijon over medium heat until hot.  Remove from heat and whisk in shredded cheese until smooth.  Season with salt and pepper.
Divide steak and vegetables among rolls and drizzle with sauce.