Cook Steak-umms, sliced onion and sliced mushrooms in 1 tablespoon margarine; drain. Put mixture back in the pan after draining. Put the cheese on top; heat until cheese is melted. Put mixture into rolls. Top with lettuce and sliced tomato. Makes 4 sandwiches.
In a small bowl mix all the dressing ingridients and refrigerate until needed.
Heat a large, non-stick skillet over medium-high heat until hot.
Add the first 4 ingridients, and cook until beef has browned.
On a large serving platter, spread out the lettuce.
Top with the browned meat mixture, tomatoes, cheese, then dressing, and serve.
*If you can't find this just use thinly sliced steak or ground beef.
**It is best to let the dressing sit for at least 3 hours or over night before using.
andwich rolls.
Top with cheese.
Loosely wrap sandwiches in
ompletely.
Dump in the cheese and stir for another minute
Heat skillet with 2 tablespoons oil. Put in meat and season to taste. Put in mushrooms and onions. Then add teriyaki sauce to taste (4 dashes). Cook until desired doneness. Slice open hoagie buns and toast in broiler until lightly browned. Lay on a cookie sheet the opened bun. Layer cheese on bottom, then meat mixture and another layer of cheese. Pop into oven to melt cheese. Put on top bun and slice sandwich in half for better handling.
Split hoagie roll and spread with butter. Lightly toast in skillet and remove.
Saute onions in olive oil.
Place roast beef slices on one side of roll and top with two slices of provolone cheese per sandwich. Melt cheese by broiling for approximately 1 minute.
Add sauteed onions on top of melted cheese and top sandwich with other half of hoagie roll. (If using condiments, add before placing split roll on top.).
Enjoy!
o assemble sandwiches, open each hoagie bun lengthwise and divide roast
Fry sandwich steaks in frying pan, stirring often.
When no longer pink, move to a plate lined with several paper towels.
Use more paper towels to press on them to help drain the excess grease.
On a baking sheet, lay steak or hoagie buns open flat.
Place sandwich steak strips on both halves.
Top sandwich steak with white American cheese and then provolone cheese.
Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
Top with peppers and/or onions, if desired, and mayonnaise.
f the beef onto a hoagie roll, no need to warm
Cut steak into 4 serving pieces.
Dredge in flour mixed with salt.
Place in Crock Pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cover and cook on low 8-10 hours or on high 4-5 hours.
Just before serving, sprinkle with grated cheese.
NOTE: Recipe may be doubled for 5-quart Crock Pot. Cook the maximum time.
br>To serve, toast your hoagie rolls with a bit of
n 1/2 of opened hoagie rolls on a lined baking
Slice mushrooms, onions and garlic.
Put into pan with the butter.
Saute.
While all of that sautes, slice the London broil very thin, almost see through.
Add to the rest.
Cook until meat is done.
Then add all of the cheese.
Cook until it melts.
Serve on a soft hoagie roll.
alt and pepper.
Arrange hoagie rolls on a baking sheet
alves. Place 1 piece provolone cheese over each half. Toast open
Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
In a large nonstick skillet, saute the pepper and onion until browned. Remove from pan and set aside.
In a large nonstick skillet, saute the shaved steak until just browned.
Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.
0 minutes.
Top each steak with a tablespoon of butter
br>Lay two slices of cheese across each bun to cover
talian bread open and add cheese to both sides of the
Coat a large skillet with cooking spray. Cook peppers and onions over medium heat for 5 mins, stirring occasionally, or until tender. Set aside.
Cook steak for 3 mins, turning once. Add balsamic dressing and cook for 1 min. Distribute steak and sauce between rolls. Top with peppers and onions. Arrange cheese over filling. Serve warm.