Philly Cheese Steaks

Original recipe here.

Ingredients:

Cheese Sauce:
8 ounces, weight White Velveeta
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper (our to taste, we found this much made it too spicy for the boys.)
1/4 cup Milk

Sandwiches:
6 Tablespoons Butter
6 whole Deli Rolls
1-1/2 pound thinly sliced beef (we like to chop it into small pieces)
1 whole Yellow Onion, Peeled And Sliced Thick
1 whole Green Bell Pepper, Seeded And chopped
2 stems sliced green onion
6 slices provolone (optional)

Directions:

Saute vegetables, cooking the onions longest to where they just start to caramelize. Set aside.

Start to cook the beef over medium heat. Season with salt, pepper, garlic powder, and onion powder. I also like to marinate the beef in water and the same seasonings.

Make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it’s melted and hot. Keep warm.

Toast the buns. Line with provolone if desired.
Warm the onions and peppers when the meat is done cooking to warm them back up.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!

Leftovers make decent pizza toppings!

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