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Open-Faced Philly Sandwiches

Prep time 15 mins
Stand time 15 mins
Cook time 29 mins
Broil time 3 mins
Yield Makes 2 servings
This recipe is great by itself, but you could add a salad or home fries for a side dish.


  • 2 (8-inch) submarine rolls, unsliced
  • 1/2 pound boneless top round steak
  • 2 tablespoons Italian dressing
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 1 1/2 cups sliced fresh mushrooms
  • 1 green bell pepper, cut into thin strips
  • 1 garlic clove, pressed
  • 2 (3/4-ounce) slices provolone cheese

How to Make It

  1. Make a 1 1/2- to 2-inch deep vertical cut around outside edge of each roll, leaving a 1/2-inch border. Remove tops of rolls, and discard. Hollow out about 1 1/2 inches of each bread roll, forming a boat. Set boats aside.

  2. Cut steak diagonally across grain into 1/8-inch-thick strips; place in a small shallow bowl. Add dressing and crushed red pepper, tossing to coat; set aside.

  3. Melt butter in a nonstick skillet over medium-high heat; add onion and mushrooms, and sauté 15 minutes or until onions are golden brown. Add bell pepper, and sauté 8 to 10 minutes or until bell pepper is tender. Add garlic, and sauté 1 minute. Remove mixture from skillet, and set aside.

  4. Stir-fry steak mixture in skillet over medium-high heat 2 to 3 minutes or until steak strips are no longer pink.

  5. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.

  6. Broil 5 1/2 inches from heat 3 minutes or until cheese is lightly browned.