1 lb (500 g) Beef Sirloin Tip Sandwich Steaks, cut into thin strips ½ tsp (2 mL) EACH salt and freshly ground pepper 2 tbsp (30 mL) vegetable oil 1 onion, thinly sliced Half EACH sweet green and red pepper, thinly sliced 4 oz (125 g) spreadable herb-and-garlic cream cheese 4 hoagie rolls, split 4 slices mozzarella or Havarti

1. Pat beef strips dry with paper towel; season with salt and pepper. 2. Heat oil over medium-high heat in large nonstick skillet; cook beef strips for 4 to 5 minutes, stirring, until cooked to medium (160ºF/71ºF) and meat browned but still pink inside. Transfer to a bowl. 3. Add onion, red pepper and green pepper to the skillet; cook over medium-high heat, stirring often, for 6 to 8 minutes or until softened. Return beef with any accumulated juices to skillet; toss to combine. Remove from heat. 4. Spread cream cheese all over cut sides of rolls. Use tongs to fill with beef mixture; top with mozzarella. 5. Wrap each sandwich individually in a large sheet of parchment paper, then overwrap in foil. Warm to serve immediately or store in refrigerator for up to 2 days before warming. 6. To serve, heat foil-wrapped sandwiches in a preheated 400ºF oven for about 8 minutes until warmed through. To microwave, one sandwich at a time, remove foil wrap, place on a plate and microwave on MEDIUM (50%) power for 2 to 3 minutes or until warmed through. To grill, heat foil-wrapped sandwiches in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice, or until warmed through.

Make-Ahead Philly Cheese Sandwich Steak

Ingredients

Directions

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Cuts Used in This Recipe

Sirloin Tip Sandwich Steak