Chicago Scene: Firehouse chef Bob Hopper makes firehouse cheese steak sandwiches

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Firehouse Chef Bob Hopper

Firehouse Cheese Steak Sandwiches

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow onions, chopped
2 large green peppers, chopped
2 lbs. lean beef tenderloin or sirloin (I use London broil) sliced thin
2 teaspoons Montreal steak seasoning
1/2 Lb. mozzarella cheese, from the deli counter sliced thin
6 soft Italian sandwich hoagie rolls, split 6 to 8 inches long each, split lengthwise

Heat a medium saucepan over medium high heat. Add 1 Tablespoon extra-virgin olive oil. Add onions and peppers and season with steak seasoning blend. Cook onions and peppers, stirring occasionally for 10 minutes or until onions are soft and caramel in color.  Cook thin sliced steaks until brown, but not crisp. When the meat is browned, just before you remove them from heat, sprinkle them with steak seasoning. When all of the meat is cooked add peppers and onions and add cheese. Allow cheese to melt and mix together.  Add a light covering of mayonnaise on rolls, add meat and serve.

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