Ranee wrote:

> Having heard what makes an authentic, good, Philly Cheesesteak, I
> decided I wouldn't like them. I like good bread, the steak, peppers and
> onions and provolone cheese. Steak and peppers with cheese. That's the
> sandwich I like. :-)

I'm with you on that. How do you prepare them? Do you toast the bread? Do
you cook the cheese?

My method is to put some olive oil in a skillet over medium-high heat. When
the oil is hot, I add sliced onions and bell peppers, cooking until they're
softened. Then I lower the heat and add sliced leftover steak, stirring it
around briefly. I put a slice of provolone on top and let the whole thing
sit undisturbed until the cheese is mostly melted and the meat is warmed
through. Meanwhile, I toast the hoagie roll in my toaster oven. When the
meat/cheese is ready and the bun is toasted, I scoop the meat into the bun.
I like to add Tabasco. As a variation I might include chopped cherry peppers
at the same time I add the steak.

But I would *never* call that a Philly Cheese Steak sandwich!

Bob