Philly cheese steak sandwiches

Ingredients:

1 (3_pound) sirloin tip roast, very thinly sliced 

1 1/2 teaspoon garlic salt, divided

1 1/2 teaspoon ground black pepper, divided

2 tablespoons olive oil, divided

1 cup beef broth

2 tablespoons worcershire sauce 

1 medium sweet onion, thinly sliced 

1 green bell pepper, thinly sliced 

1 tablespoon minced garlic 

1 (6_count) hoagie rolls, toasted 

 

I sprinkled the sirloin tip roast with 1 teaspoon of garlic salt, and pepper. In a large skillet I put 1 tablespoon of oil and cook the meat on high heat for 5 to 6 minutes. Then added the beef broth, and Worcestershire sauce and bring until a boil; then reduce the heat and let it simmer.

In another skillet put 1 tablespoon of oil in and put in the onions, bell peppers, and mushrooms. I didn’t put the mushrooms in because no one in my family likes mushrooms even I don’t like mushrooms.

Add garlic and stir occasionally let cook for 8 to 10 minutes or until tender.

Stir in the remaining ½ teaspoon of garlic salt and pepper. 

Then I made provolone cheese sauce that became really thick.

   

Put on hoagie buns that are toasted and enjoy!

  

This recipe is found in Paula Deen’s magazine March/April 2013, page 26.