Steak and Pepper Sandwiches

At my house, I call these cheesesteaks.  I realize, though, that in some parts of the country that will get me run out of town, so, for blogging purposes, steak and pepper sandwiches they are.

At my grocery store, I'm able to buy "thin sliced beef steaks".  That's the meat I use, because it's quick and easy (and versatile!).  It comes in big flat "steaks" about the size of my hand, and I slice it cross-wise into thin strips.  You could also use thinly sliced round steak.  If you go that route, put the meat in the freezer for a half hour or so before hand to make it easier to get nice, thin slices.

Steak and Pepper Sandwiches
Serves 4

1 T. canola oil
1 medium green pepper, sliced
1 medium red pepper, sliced
1 medium onion, sliced thin
12 ounces thinly sliced beef
1 tsp kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder (you could also substitute 1 clove minced garlic, just put it in a few minutes before the meat is done)

8 slices cheese (hubby likes cheddar, I like provolone)
4 hoagie, French, or bolillo rolls, split
condiments:  mayo, mustard, ranch dressing, sliced pepperoncini, etc.

In a stir fry pan or large skillet over high heat, saute the peppers and onions until they just start to get soft.

 Add the beef, garlic powder, salt, and pepper, and cook until the meat is no longer pink.

Meanwhile, put the rolls cut-side up on a baking sheet.  Lay two slices of cheese on one half of each roll.  Broil two to three minutes, or until the cheese side is bubbly and the dry side is toasted.  Spread with your choice of condiments, top with the meat and pepper mixture, and enjoy!