|Rib eye steak||24 Ounce, thinly sliced|
|Oil||6 Tablespoon, divided|
|Cheez whiz||1 Can (10 oz) (if you donât like the canned stuff)|
|Spanish onion||1 Large, sliced|
|Sweet green pepper/Sweet red pepper||1 , sliced|
Preheat the grill to medium heat. Once hot, heat an iron skillet or a nonstick pan on the grill. Add 3 tablespoons of the oil to the pan and sauté the onions until done. Remove the onions and set aside. Sauté the peppers and mushrooms (if using) in the oil, adding a bit more oil if needed. Remove the peppers and mushrooms and set aside. Add the remaining oil and sauté the meat on both sides until cooked (this won’t take long).
Melt the Cheez Whiz (or cheese) in a double boiler or similar setup.
Divide the meat and place it into the four rolls. Add onions to each and pour the cheese on top. Then, if you wish, add the peppers and/or mushrooms, and serve.
Makes 4 servings.