Philadelphia Cheesesteaks

• 14 ounces Kroger shaved steak

• 1 tablespoon Montreal steak seasoning

• 1/2 tablespoon extra virgin olive oil

• 1 teaspoon lite soy sauce

• 1 tablespoon Worcestershire

• 1 tablespoon unsalted butter

• 1 thinly sliced green bell pepper

• 8 ounces thinly sliced portabella mushrooms

• 1 thinly sliced onion

• 3 cloves minced garlic

• 1 bag whole milk shredded mozzarella

• 6 slices provolone cheese, sliced in half (not the smokey kind)

• 1/2 cup spreadable cream cheese

• 3/4 teaspoon oregano

• 6 hoagie buns

Season steak with steak seasoning. Heat large nonstick sauce pan over medium high, add oil and steak. Cook steak several minutes until browned and add soy and Worcestershire. Cook additional minute and use slotted spoon and transfer to bowl.

Saute onion, bell peppers and mushrooms in steak‘s leftover oils in same pan plus add the tablespoon of butter. Continue to sauté several minutes until tender and then saute the garlic with it for about 30 seconds. Use slotted spoon to transfer to a different bowl.

Preheat oven to high broil with shelf several inches from top.

Spread each bottom half of hoagie with one tablespoon cream cheese.

On top of the cream cheese each hoagie bun will get 2 ounces meat with a couple tablespoons sautéed veggies over it.

Sprinkle a little over 1/4 cup mozzarella on the top half of hoagie bun.

Lay the two halves of provolone over the veggies on the bottom half.

Sprinkle 1/8 teaspoon oregano over each sandwich.

Broil until cheese is melted, 2 minutes.

Makes 6 Philly’s.