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Philly Steak Sandwiches Recipe

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These steaks sandwiches are hearty enough to serve for dinner as well as lunch. The beef broth used for "dunking" adds an extra-special touch.—Sheryl Christian, Watertown, Wisconsin

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubes
2 cups water

Directions

In a large skillet, saute mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through.
Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce. Yield: 6 servings.

Editor's Note: Sandwiches may be heated in the microwave on high for 1 minute instead of baking.

Nutrition Facts: 1 serving (1 each) equals 593 calories, 29 g fat (14 g saturated fat), 102 mg cholesterol, 1,161 mg sodium, 44 g carbohydrate, 4 g fiber, 39 g protein.

Philly Steak Sandwiches published in Country Woman January/February 1996, p37

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