Cheesesteak Sandwiches

My husband likes this sandwich so much that this is the meal he chose for Father's Day this year.  I must admit that the first time I made it did not go well.  It tasted great, but I hadn't thoroughly read the sidebar on the cookbook.  If I had, I would have realized that the best way to slice the meat thinly was to freeze it for about 2 hours and then slice it thinly using my food processor and its slicing blade.  Instead I tried to slice it with a knife, unfrozen, and ended up with something that was like eating fajitas on a sandwich.  Still tasty though.
If you can remember to put the meat in the freezer 2 hours early, this really is a quick prep.  Also, make sure you use quality hoagie rolls.  A hot dog bun will not do at all.  As for the meat, it is less important which cut you use, since you are going to slice it really, really thin.

Cheesesteak Sandwiches

1 lb. boneless steak, sliced very thinly (see above)
2 Tbsp. butter
1 green pepper, thinly sliced
1 onion, thinly sliced
salt & pepper
hot sauce/Tabasco
sliced provolone cheese
4-6 Hoagie rolls

1.  Melt butter in large skillet over med-high heat.  Add steak, stirring constantly.
2.  When meat is halfway browned, add onions and peppers.  Season to taste with salt, pepper and hot sauce.  Continue stirring until meat is cooked thoroughly and onions and peppers are tender.
3. Spoon meat filling into sliced rolls.  Top with provolone cheese.  Place under the broiler on a baking sheet for 1-2 minutes to lightly toast the bread and melt the cheese.
Serve immediately.

source:  Our Best Bites Cookbook