Philly Cheesesteak Sandwiches

This is a very simple dinner that makes a lot of food - perfect for a weeknight supper with leftovers for lunches the next day!

1 large onion, thinly sliced
2-3 green bell peppers, thinly sliced
1 small can mushroom pieces
Salt and Pepper for seasoning
1 1/4 pounds top sirloin steak (can also use ribeye, skirt steak, or a round steak roast)
1-2 T. canola or vegetable oil
4 soft hoagie rolls
8 Pepper-jack cheese slices

     1 hour before cooking, place steak in the freezer.
     When ready to start cooking, preheat oven to 400 degrees.
     Melt 1 Tablespoon butter in a large skillet and cook veggies until tender. Set aside.
     While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
     When the veggies are done cooking, heat 1 Tablespoon canola oil in the skillet over medium-high heat.
     Place 4 hoagie buns in the oven for 5-7 minutes or until nice and warm but not crunchy.
     Add half the meat to the pan and season with salt and pepper. Cook for a few minutes until cooked through. Set aside and repeat with other half of the meat.
     Return all the meat and veggies to the pan and add the pepper-jack cheese slices. Divide the meat among the rolls and enjoy!