Lancaster Cheesesteaks

Perfect for a weeknight meal or casual entertaining…ideal game day fare, too! For an extra kick, serve with a little spicy mustard or horseradish.

Yield: 4 servings (6 if using smaller rolls)

Ingredients

2 tablespoons olive oil, divided use (could use butter)
1 pound thinly sliced good-quality deli roast beef
A few dashes of Worcestershire sauce
2 bell peppers, seeded and sliced (I like a mix of red, yellow, orange and/or green)
1 medium yellow onion, sliced
Salt and freshly ground black pepper
Easy Cheese Sauce* (printable recipe follows)
4 deli rolls, halved and toasted

Slice the stack of roast beef very thinly across the grain, and then chop once or twice across the strips.
Heat 1 tablespoon of the oil in a large skillet (12 to 14-inch diameter) over medium-high heat. Add the roast beef and toss with a spatula, separating any chunks as you go. Add a few dashes of Worcestershire sauce and cook only until warm, about a minute or two. Remove to a plate.
Add the second tablespoon of oil to the same skillet. Then add the onions and peppers and cook, stirring regularly, until the veggies are tender with some golden brown edges, about 7-8 minutes. Add a sprinkle of salt and pepper while sautéing.
To build the sandwiches, place equal portions of the roast beef on the bottom half of each roll. Top with the onions and peppers, and then spoon the cheese sauce over all. After topping with the other half of the roll, you may wish to secure with two toothpicks and then cut the cheesesteaks in half.

*In lieu of the cheese sauce, you could absolutely top the sandwiches with a slice or two of Cooper sharp, provolone, or mozzarella and then place under the broiler to melt. That said, the easy cheese sauce can be made ahead and adds a little something special.