Amy Tobin's Cincinnati Cheesesteak Sandwiches

Cincy Cheesesteak Sandwiches

Serves 4-6

Note: for easier slicing, freeze the flank steak for 30 minutes before slicing

4 -6 Italian or hoagie rolls
2 tablespoons canola oil, plus more as needed
1 large onion, thinly sliced
8 ounces mushrooms, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 -1½ pounds flank steak, very thinly sliced across the grain
1 ½-2 tablespoons Gold Star Cincinnati Style Chili Seasoning
Gold Star Chili, warmed
8 slices American cheese, cut in half diagonally

Toast rolls or wrap in foil and heat in a low (200º) oven while proceeding with recipe.

Heat oil in a large heavy skillet over medium high heat; add onions, mushrooms and bell pepper. Season with salt and pepper. Sauté until onions are soft, about 8 minutes. Remove from pan.

Toss sliced steak with Gold Star Cincinnati Style Chili Seasoning; season with salt and pepper. Add seasoned steak to the skillet, adding more oil if needed. Cook quickly over medium high heat.

Divide cheese between warmed rolls. Top each seasoned steak and Gold Star Chili. Top each sandwich with the onion, mushroom and pepper mixture. Serve.