italian cheesesteak sandwich

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 1 cup sliced fresh mushrooms
• 1 green bell pepper, thinly sliced
• 1 pinch salt
• 1 clove garlic, minced
• 1/2 pound very thinly sliced or shaved steak
• 1 (24 ounce) jar ragu® old world style® traditional sauce
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 4 italian bread rolls
• 1 clove garlic
• 1 tablespoon extra-virgin olive oil
• 1/3 pound provolone or fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves, torn

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt butter in a large skillet over medium heat. add onions, mushrooms, green peppers, and pinch of salt. saute until vegetables begin to soften, 2 to 3 minutes; add minced garlic and cook another minute.
• push vegetables to one side of skillet. add the sliced meat to the open area and saute until no longer pink, 2 to 3 minutes.
• in a separate saucepan, heat ragu® old world style® traditional sauce, italian seasoning, and crushed red pepper over medium heat.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• slice rolls lengthwise and place, opened, on a baking sheet. toast for 30 seconds under a broiler on low heat, watching them carefully so they don't burn; remove from oven. rub toasted sides of rolls with cut side of whole garlic clove; brush lightly with olive oil.
• fold cheese slices into meat and onion/pepper mix and stir until cheese begins to melt; distribute among the toasted roll bottoms. top with a generous spoonful of ragu® sauce; save the rest for dipping if desired.
• sprinkle with fresh basil. serve immediately.