Servings
4
Prep Time
5 MIN
Cook Time
15 MIN
Ingredients
| 1 tsp | olive oil |
| 1/2 | large yellow onion, sliced |
| 1/2 | green bell pepper, sliced |
| 1 cup | white button mushrooms, sliced |
| 1 lb | shaved beef steak |
| 12 slices | Borden Provolone Cheese |
| 4 | submarine buns |
Steps
| 1 |
PREPARE
the griddle for medium heat, 350º to 400º F.
|
| 2 |
PLACE
a light coat of oil on the griddle.
|
| 3 |
ADD
the onion, pepper, and mushrooms to the griddle and cook until softened, about 3 to 5 minutes.
|
| 4 |
MOVE
the vegetables to a cool part of the griddle.
|
| 5 |
COOK
the steak over medium heat until your desired level of doneness, about 4 to 6 minutes.
|
| 6 |
MIX
the vegetables with the steak and continue cooking for an additional minute.
|
| 7 |
SEPARATE
the steak mixture into 4 rows and top each with 3 Borden Provolone cheese slices.
|
| 8 |
MIX
as the cheese starts to melt, mix in with the meat, then scoop into the buns.
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