How To--Steak N' Everything Sandwiches

Okay, so we used to call these "Philly Cheesesteaks" but we had to change the name because, in reality, they are much more than that. These fantastic yummy sandwiches are a MEAL and they are literally DELICIOUS.

A backstory for you: my friend Lisa and I used to cook 2x a week for each other's families for dinner. It meant that I had two nights off a week, and we got to experience new recipes. It was a WIN-WIN. One month I brazenly said in an attempt to be daring and fun, "I will make Philly Cheesesteak sandwiches."

And I had never made them in my life.

So, with my fantastic husband at my side, I threw some things on a skillet, and one of our favorite meals of all time was created. It took a couple of times to get it PERFECT (and I'll reveal soon what made it PERFECT).

And now, without further ado, I give unto you STEAK N' EVERYTHING SANDWICHES

Recipe: (This makes 4-6 sandwiches, depending on how much you use per sandwich)
1-3 Peppers (bell of some sort) (depending on how much you like)
1 big onion or a couple of green onions (depending on what kind you like)
2 cloves of garlic (or more, or less, whatever)
3 roma tomato
(You could do mushrooms, but um, blech.)

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4 oz of cheddar cheese
4 oz of reduced fat Chive and Onion cream cheese (THIS IS THE SECRET INGREDIENT! THIS IS WHAT MAKES IT PERFECT. THIS IS VITAL TO IT'S DELICIOUSNESS!)

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1  pound of roast beef (I get mine fresh from the deli. It's BETTER!)
Some kind of fancy rolls (we used bollio this time, we've used artesian breads and did paninis once, that was fun)
Lettuce
Mayo

Now the how-to:
Chop up your veggies. (Only chop up 1 tomato, save the rest for later) My food processor is in a box somewhere, so I hand chopped it all, and I was unhappy.

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Chop or tear your roast beef
Preheat a large skillet on HIGH
Sautee the veggies DO NOT ADD OIL, 2 minutes or so.

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Throw in the roast beef. It is fatty enough that you don't need oil.
Cook on high for just a few minutes. The red of the roast beef will disappear.
Turn down the heat. (This is when I realized I needed a bigger skillet. So I upgraded.)

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Add the cream cheese. Stir it all up. (I bought an 8oz container and used 1/2 of it. Much more might be too much.)

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(At this point it will smell so dang good, but don't dive in yet, you'll get burned.)

Add the cheddar cheese. Stir.

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Let simmer on low for five or so minutes. In truth you can leave this for a long time without ruining it. I've let it sit for 30 minutes or more, and it was delicious.

Now, for the sandwich assembly.

Most places that serve Phillies don't bother with lettuce, tomatoes and mayo, but I am here to tell you to BOTHER WITH IT. It finishes off this sandwich to perfection. Don't leave it off. (Unless you hate that stuff, then do whatever you want.) With the Chive and Onion cream cheese and the lettuce/tomato/mayo combo, you will have a hit on your hands. The HOT meat/veggie/cheese + the cold, crunch of the lettuce/tomato/mayo is divine. DIVINE, I say.

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ENJOY.

Other than the peppers (which my four year old was offended by) it is ALWAYS a hit at our house. Side with a fruit salad and some chips and your meal is MADE!

Oh, it is just so delicious.

Go try it, and then come back and tell us about it.