Ree's Philly Cheesesteaks
What you need:
- 8 oz. White Velveeta, cut into cubes
- 1/2 tsp. ground black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup milk
- Hot sauce
- 6 Tbsp. salted butter
- 6 whole wheat hoagie rolls
- 1 1/2 lbs thinly sliced deli roast beef, sliced into thin strips
- Italian seasoning
- 1 yellow onion, sliced in thick strips
- 1 green bell pepper, sliced in thick strips
- 1 yellow bell pepper, sliced in thick strips
- 1 red bell pepper, sliced in thick strips
Directions:
- Combine Velveeta, black pepper, cayenne, milk, and a few dashes of hot sauce in a small saucepan. Melt, stirring occasionally, over low heat. Keep warm while you make the filling and brown the rolls.
- Melt 2 Tbsp. butter in a small skillet over medium heat. Open the hoagie rolls and brown them.
- Add 2 Tbsp. butter in a large skillet over medium-high heat. Add roast beef with a few dashes of hot sauce plus Italian seasoning to taste and cook until heated through. Remove to a plate and keep warm.
- Add remaining 2 Tbsp. butter in the same skillet. Add onions and peppers. Cook veggies over medium-low heat until soft, about 10 minutes.
- Build sandwiches by adding roast beef to hoagies. Smother in cheese sauce. Then top with veggies. Serve immediately.
Recipe from The Pioneer Woman