Melty Philly Cheese Sandwich

Ingredients (serves 6):

6 hoagie rolls
1-1/2 lbs. ribeye steak
2 Tbsp. vegetable oil
1 large onion, diced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 Tbsp. minced garlic
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. ground black pepper
12 slices (approx. 8 oz.) provolone cheese

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

1

Slice hoagie rolls 3/4 of the way through. Slice sirloin steak as thin as you can, against the grain. Set aside.

2

Add oil to the Gourmet Sizzler® Electric Griddle (EA-DCC10) and set to 350ºF. When the operation light turns off, sauté diced onions for 2 minutes, then add garlic, red and green peppers. Continue to sauté for 2 minutes then transfer to a bowl and set aside.

3

Prepare the rolls. Toast the top on the griddle for 1-2 minutes. Set aside.

4

Melt butter on the griddle. Spread the sliced steak to brown for 2-3 minutes undisturbed. Flip and season with salt and black pepper. Continue to sauté for 2-3 minutes until cooked through.

5

Reduce heat to KEEP WARM. Mix cooked steak with the vegetables from step 2. Divide into 6 even portions, top each with 2 slices of cheese, and place the lid. Wait for 30 seconds for the cheese to melt.

6

Open the lid and assemble the sandwich with each portion. Place Philly cheesesteak sandwiches on the griddle and keep warm until served. Consume sandwiches within 2 hours. Enjoy!