Philly Steak Supreme

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

• 500 gr (17 oz) beef fondue meat
• 4 submarine buns
• 60 ml (4 tbsp) garlic butter, melted
• 4 slices provolone
• 4 slices raclette cheese
• 30 ml (2 tbsp) olive oil
• 2 yellow onions, thinly sliced
• 2 green peppers, thinly sliced
• 500 ml (2 cups) button mushrooms, thinly sliced
• 30 ml (2 tbsp) Worcestershire sauce
• 30 ml (2 tbsp) soy sauce
• 2 cloves garlic, minced
• 30 ml (2 tbsp) honey
• Salt and pepper, to taste

Preparation

1. Preheat the oven to medium-high broil.
2. Cut the submarine buns in half.
3. Inside each bun, brush with garlic butter.
4. On a baking sheet, place the buns and let them lightly toast, until they are golden and crispy.
5. In each bun, immediately spread the slices of provolone and raclette cheese so that they begin to melt.
6. In the meantime, in a frying pan, over medium heat, heat the olive oil then brown the onions and green peppers, about 5 minutes, until they are tender and golden.
7. Add the sliced ​​mushrooms and continue cooking, 3 to 4 minutes, until they are golden. Season with salt and pepper.
8. Add the slices of beef fondue and let them brown, 3 to 4 minutes, until they are cooked to your taste. Add the Worcestershire sauce, soy sauce, chopped garlic, honey and mix so that the sauce coats everything. Check the seasoning.
9. In each bun, spread the meat mixture.