Ingredient

Vegetables

• 1 large onion, sliced

• ½ lb sliced fresh mushrooms, optional

• 1 small green pepper, sliced, optional

• 1 small sweet red pepper, sliced, optional

Beef

• 6 Tbsp canola oil, divided

• 1½ lbs beef ribeye steaks, thinly sliced

For Serving

• 4 crusty Italian rolls, split

• Process cheese sauce (Cheez Whiz–style or your preferred brand)

• Ketchup, optional

Directions

1. Cook the Vegetables In a large skillet, sauté the onion and, if using, the mushrooms and peppers in 3 Tbsp canola oil until tender. Remove from the pan and keep warm.

2. Cook the Beef In the same skillet, heat the remaining 3 Tbsp oil. Sauté the thinly sliced ribeye in batches for 45–60 seconds, or until the meat reaches your desired doneness. Return all cooked beef to the pan to stay warm.

3. Assemble the Sandwiches On each Italian roll bottom, layer the beef, the sautéed onion mixture, and process cheese sauce. Add ketchup, if desired. Replace the roll tops.

Nutrition Facts —

1 Beef Sandwich

Calories: 640–760 Total Fat: 34–42 g Saturated Fat: 10–14 g Cholesterol: 95–120 mg Sodium: 900–1150 mg Total Carbohydrates: 48–56 g Dietary Fiber: 3–4 g Sugars: 6–9 g Protein: 34–40 g