Cheesesteak Subs

These subs have appeared (not magically, of course) on our dinner table at LEAST twice a month (maybe more) since I've discovered their yumminess and simpleness. The original recipe calls for provolone cheese, which we love. But we've also made them with a spicy pepper jack and they were to-die-for. Either cheese is pleasing to my taste buds. What way will you make them?

These subs are made best with homemade sub rolls, which I posted a recipe for last week. I'm sure they'd be good on a store bought bun, but they will really knock your socks off if you have them on these homemade subs. Really, try them! They are soft and tender and when they are toasted to perfection (like this recipe calls for) it gives them the perfect crunch. I mentioned last week that I usually make a double batch of the rolls. I make some into rolls and some into subs. They freeze great and then I can have a quick tasty meal in minutes!

Cheesesteak Subs

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Makes about 4 sub-sandwiches

2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, minced
¼ teaspoon oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper to taste (optional)
4 (6-inch) sub rolls, sliced open lengthwise
8 slices provolone or pepper-jack cheese

Preheat the broiler in your oven and adjust a rack to the upper-middle position.

Meanwhile, in a large skillet, melt the butter over medium-low heat. Add the onion and cook until soft and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant, be careful to not have the heat to high or your garlic will burn. Add the A-1 steak sauce and the sliced roast beef. Stir well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper to taste (this is optional - and I have to admit I’ve never done it).

Place the sliced rolls on a baking sheet. Place an even amount of beef on each roll. Place sliced cheese on top of the meat. With the buns open, place in the oven on broil and broil until the cheese is melted, about 2 minutes - but don’t go far and check on them before 2 minutes. You don’t want them to burn. They are best when the cheese is melted and the top side of the sub roll is nice and toasted. Serve immediately.

Recipe Source: Mel’s Kitchen Cafe - www.melskitchencafe.com