Cheese Steak Sammies

Growing up in Pennsylvania, you know I'm a sucker for cheese steak sammies. I've had almost as many types of cheese steaks as there are years to my age. I've made a handful of types too. The basic's are always the same, thin sliced beef, onions, peppers, garlic, cheese and sometimes mushrooms. Making them varies greatly. When In needed a fast meal one night I came up this quick and easy recipe. It would be great to through together any night of the week. Serve it with a salad or some veggies and you have a complete meal in just minutes.

What You Need:

1 lb store roasted roast beef, sliced thin (lunch meat from the deli section)
8 slices of provolone cheese
1 lrg onion, sliced
1 lrg bell pepper, seeded and sliced
1 garlic clove, minced
1 c sliced fresh mushrooms or 1 can of mushrooms
4 hoagie rolls
2 tbs veg oil
salt and pepper

What To Do:

In a large sauté pan over medium high heat, cook the onions, peppers, garlic and mushrooms in the 2 tbs of veg oil until slightly softened. I like mine a little crunchy still so cook yours as long as you want. Meanwhile, take the lunch meat and slice into strips. Once the onions and peppers are cooked to your liking, stir in the lunch meat until heated through. Divide among the 4 rolls and top with 2 pieces of provolone cheese. Place under a broiler for just a minute or two so that the cheese melts and gets bubbly. Serve and enjoy!