Fresh or leftover steaks, this recipe will please the whole family!
2 tablespoons olive oil
1 onion, sliced • 2 green peppers, sliced
1 cup sliced mushrooms
1-1/2 teaspoons Rube's Skillet Potato Seasoning
2 pounds Rube's Top Sirloin, cut into bite-size pieces (leftover steak works too)
9-12 dinner rolls, halved
8 ounces Provolone cheese - sliced or shredded
1 tablespoon melted butter
Preheat oven to 350 degrees.
Heat oil in a skillet over medium-high heat. Add onions, green pepper, sliced mushrooms; sprinkle with Rube's Skillet Potato Seasoning and sauté until tender-crisp. Move to side of the pan. Add the sirloin, sauté until browned. When brown, stir veggies and beef together. Turn off heat and set aside.
In a baking dish, arrange bottom half of rolls. Depending on the size of your dish, you may use 9 - 12 rolls. Spread half of the cheese, then top with the beef and vegetable mixture, and remaining cheese. Add the tops of the rolls, then brush melted butter on each roll. Lightly cover with foil. Place in preheated oven for 12 minutes. Cut into individual sandwiches and serve.