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olive oil grill seasoning white pepper Mozzarella cheese white onion green pepper apricot preserves sour cream
Viewed: 54 - Published at: a year agoIngredients
- 2 tablespoons olive oil
- 1 teaspoon McCormick grill seasoning
- 12 teaspoon white pepper
- 1 (14 ounce) package philly cheese steaks
- 4 -6 slices mozzarella cheese
- 1 large white onion, sliced
- 1 green pepper, cored, seeded, sliced in strips
- 12 cup apricot preserves or 12 cup pineapple preserves
- 1 12 cups sour cream
Method
- In large skillet, heat olive oil, All Seasoning and white pepper.
- Add sliced onion and green pepper strips, saute, turning constantly; lift out, drain on paper towels.
- Keep warm.
- Add the Philly cheese steaks on medium high heat, stirring to separate and slightly brown.
- Add apricot preserves and mix in while stirring.
- Spread margarine or butter on hoagie rolls or toast.
- Pile cooked pepper strips and onions on rolls, tortillas or toast.
- Add cheese slices.
- Pile the Philly cheese steaks on top.
- Pass the sour cream for a dollop on top of the steaks.
- Note: Usually there is 12 paper-thin steaks to a box.
- The steaks will cook very fast.
- Do not overcook the meat.
- A Variation: Use crushed pineapple with sour cream or cream cheese served on top of the meat.
- Apricot and pineapple preserves can be purchased sugar free.
