Loosely based on Philly cheese steak

[Bryan Simmons]

I bought some of that sandwich sliced steak, then pounded it to about half the thickness. I'm going to saute the steak with onion and red bell pepper, then melt on cheese. Nice Italian bread for the sandwiches. The only side is corn on the cob. Oh, and I'm doing something I haven't done once since the beginning of the year, having some swill beer. I've got 9 cans of it in a little cooler with ice.

An hour later. Turned out great. My son wants me to add it to the rotation. One thing I'm not adding to the list of ever week or three, the swill beer. If you'd have told me a couple of decades ago that sweet corn was going to be too sweet, I'd have had my doubts. Heck, it's a vegetable, not a bonbon.

--Bryan

[itsjoan...@webtv.net]

On Tuesday, July 14, 2020 at 6:18:00 PM UTC-5, Bryan Simmons wrote:
>
> I bought some of that sandwich sliced steak, then pounded it to about half the thickness. I'm going to saute the steak with onion and red bell pepper, then melt on cheese. Nice Italian bread for the sandwiches.
>

> --Bryan
>
I buy Kroger's brand of Private Selection Roast beef, chop it up, add some
Montreal Steak Seasoning and cook it until all the liquid is gone. I serve
it on Pepperidge Farms hoagie rolls with a slice of provolone cheese. It's
not the 'traditional' cheesesteak but it's a good substitute as far as I'm
concerned.

No beer, coke, or water for me.