Leaner Steak and Cheese

Steak and cheese is an old favorite of mine, and an important member of the comfort-food group. I rarely eat red meat at all, but this is one that I break the rules for. I leaned out the traditional steak and cheese by using a wheat submarine roll and provolone instead of cheddar.

Sorry for no pictures but I lost my camera battery charger. I just got a new one and it's charging as I blog, so I should be able to take pictures of tonight's dinner for tomorrow's post.

Leaner Steak and Cheese:

Ingredients:
3/4 Lb Deli Roast Beef, shaved
3 slices provolone cheese
3 Wheat Submarine Rolls
2 cans of cooked mushrooms
Worcestershire sauce, to taste
Montreal Steak Seasoning mix, to taste
EVOO, sprinkle

Process:

1. Coat the bottom of a large, deep skillet with EVOO.
2. Heat skillet and oil on medium-high heat.
3. Put both cans of mushrooms in pan and start to heat.
4. When mushrooms begin to sweat a bit add the roast beef.
5. Sprinkle Montreal steak seasoning and Worcestershire sauce on top to taste.
6. Cook until there is no pink left on the meat, stirring frequently.
   
7. While meat is cooking, place 1 slice of cheese evenly inside the sub rolls.
8. Place rolls under boiler on low, opened up so the cheese will melt and the bread gets a bit toasty on the edges.
9. When bread is ready remove from over and plate.
10. Spoon meat and mushroom mixture into rolls on top of cheese.
11. Serve and enjoy!!

Notes:

• I was also going to add roasted red pepper, but I ran out.
• I put approximately 1 TB of Worcestershire, and probably 1 TSP of seasoning.
• Be careful not to over cook the meat. Because it is shaved thin, it drive out easily.
• You can add some water to the meat to keep it from drying out if you want to cook it longer.
• I like to also add fresh tomato slices and shredded lettuce to the bun before adding the meat. I like the contrast of the cool veggies with the warm meat.