This Philly cheesesteak from the city of brotherly love will have your taste buds absolutely loving this quick-and-easy take on a classic American sandwich.
Recipe tags: beef base, easy difficulty, lunch, beef, skillet
| 2 tbsp | vegetable oil |
| 1 lb | sirloin steak, thinly sliced into strips |
| 1 cup | sliced mushrooms |
| 1 | onion, sliced |
| 1 | green bell pepper, sliced |
| ½ tsp | garlic powder |
| ½ tsp | pepper |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 8 slices | mozzarella cheese |
| 4 | French rolls, split |
Heat oil in large skillet set over high heat; cook steak strips for 2 to 3 minutes or until starting to brown. Stir in mushrooms, onions, bell pepper, garlic powder and pepper; cook for 3 to 5 minutes or until vegetables are slightly softened.
Stir in 2/3 cup water and beef base. Cook, stirring for 2 to 3 minutes or until very little liquid remains in the pan, beef is just cooked through and veggies are tender.
Separate beef and veggie mixture into 4 portions in the pan.
Arrange into piles and shape to fit buns. Top each with 2 cheese slices. Cover and remove from heat. Let stand for 2 to 3 minutes or until cheese just starts to melt. Sandwich each portion in a bun.
Substitute provolone or Cheddar for mozzarella cheese if preferred.