Sunday, July 31

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Chef Dad's Mexican Cheesesteak Sandwich

1 lb. Roast Beef (sliced thin from your grocer's deli  preferably Boars Head® brand)
Olive Oil
Salt & Pepper
1 Brown Onion (sliced or diced)
1 Red Bell Pepper (julienne  long thin strips) 
Salsa (your favorite)
Sliced Cheese (White Cheddar or Monterey Jack or Pepper Jack  whichever you prefer)
French Rolls (fresh from your grocers bakery)

1)    Remove your sliced roast beef from the package and set on your cutting board.  Criss cross cut your meat so that you have about ½" squares.  Pull the meat apart and drop into a large bowl.  Sprinkle a tablespoon or so of olive oil over the top then add 1 teaspoon of kosher salt and ½ teaspoon of black pepper.  Toss with your hands to mix well.
2)    In your large frying pan or griddle over medium heat, add about 1 tablespoon of olive oil then the onion, bell pepper and a few pinches of salt & pepper. Cook until tender then set aside.
3)    Now use that same surface to cook the meat for about 1 minute.  You can do one portion at a time or the whole thing.  After stirring the meat and getting it warmed up, put desired amount of salsa over it, then onion  bell pepper mix then the sliced cheese.  Cover the pan and reduce the heat to low until the cheese melts.  Slice open your French roll and scoop in desired amount of mixture then serve.

Cook's Notes: If using a flat top surface such as a griddle, set the temp to 350 degrees.  This amount of meat will make 4 sandwiches of average size.  To be safe, you can always buy 1 ½ lbs and get four very hearty servings.

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