Philly Cheese Steak Sandwich

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                                  PromiseT Gluten Free 3 seeded Wholgrain Sandwich Roll or submarine     roll   -- loaf Italian bread or 1 loaf French bread
     1/2            lb             round steak -- sliced wafer thin,
  1                                  onion -- (thinly sliced)
  1                                  green bell pepper -- (thinly sliced) (optional)
  4          teaspoons        cream cheese with chives and onions -- (minced)
     1/2            lb            provolone cheese slice -- (thinly sliced)
                                     olive oil -- (for grilling)
                                     salt and pepper

    Heat a griddle or a large saute pan over medium-high heat.

    When hot, cover bottom with olive oil.

    Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes.

    Add the garlic, salt and pepper, and cook for about 30 seconds.

    Then, push the mixture off to one side of the griddle.

    Add the meat to the hot part of the griddle.

    Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

    Mix the meat and the caramelized onions and bell pepper together.

    Divide into 4 portions, and top both portions with the cheese to melt.

    If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.

    Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.  When the cheese is melted, and with 1 or 2 spatulas,, and serve immediately

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Per Serving : 475 Calories; 24g Fat (45.7% calories from fat); 30g Protein; 35g Carbohydrate; 9g Dietary Fibre; 75mg Cholesterol; 826mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.