Cooking Instructions
- 1
peel onion. cut onion in half.
- 2
slice both halves into 1/2 inch thick slices.
- 3
place onion into large skillet/frying pan.
- 4
slice green pepper into 1/2 in. thick slices.
- 5
place green pepper into same skillet.
- 6
add mushroom
- 7
add garlic, salt and pepper to taste and montreal steak seasoning.
- 8
turn heat to medium, toss ingredients and let cook while your onto the next step.
- 9
open frozen steak-umm meat and cut each one into 6-8 strips. continue with both packages.
- 10
when done.. toss onion mix again and place meat into skillet.. toss around.
- 11
cook and toss occassionally until no more pink is left in the meat.
- 12
remove from heat. and turn your broiler on the oven to low or use toaster oven.
- 13
on a foil lined baking sheet cut open your bread so u have two eaqual halves however do not slice all the way through.
- 14
place all 4 slices of bread on baking sheet. open.
- 15
spread equally the kethcup to both sides of all pieces of bread. (this is optional sometimes I do sometimes I don't, my kids always do)
- 16
spread meat mixture evenly between all bread covering both halves.
- 17
place 3 slices provolone per 6 inch sub roll or two for 4 inch..
- 18
place sandwiches under broiler until cheese is melted, edges of bread are crispy. it should only take a minute or two.
- 19
remove from oven and place sandwiches on a plate.
- 20
sprinkle each with lettuce.
- 21
and then sprinkle each with tomato!
- 22
fold tolgether if u can! lol. and serve!
- 23
enjoy! :)
- 24
Hints and tips: u can sub provolone for motzarella or cheddar!
- 25
u can sub spicy montreal steak seasoning with regular.
- 26
u can omit any of the veggies and sub for a different one.. like sub red or orange pepper for green.. sub red or white onion for yellow.. omit mushrooms or use fresh mushrooms instead.
- 27
if u don't have access to steak-umm brand frozen sandwich meat.. there is other brands or u can use italian beef meat with out the juice.. or use thinly thinly sliced and tenderized sandwich steak from the butchers.
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