Sandwich de Champiñones y Queso

Sandwich de Champiñones y Queso

Ingredients

• 3/4 pound of thinly sliced ribeye steak, I get mine in bulk from the Asian supermarket in the meats section. They have them pre-thinly sliced. Just ask where the bulgogi meat is
• 1 medium green pepper, sliced into strips
• 1 medium onion, sliced into strips
• 6 oz portobello mushrooms, sliced
• 1 cup shredded provolone cheese
• Salt and pepper, to taste
• 2 sub rolls, sliced in half (but not all the way through)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.
2. In a large skillet, saute onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
3. In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).

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