Ingredients:

      2 tablespoons vegetable oil
     2 onions (thinly sliced, separate
        rings)
     1 green bell pepper (thinly sliced)
     ½ cup fresh sliced mushrooms
     Salt and pepper (to taste)
     1lb rib-eye steak (sliced thinly as
        possible) OR 12 ounces chipped
        steak (thin sliced eye of round, rib
        eye, or sirloin tip roast)
     4 Italian (or French or Hoagie)
       sandwich rolls or Kaiser buns (split
       in half lengthwise)  
     8 Slices Provolone cheese (or
       sliced American cheese)
     Dill pickle spears

Directions

1. Pour oil into a large frying or sauté
pan and heat to medium when it is hot
add onions, peppers and mushrooms.

2. Sauté until vegetables are tender, or
mushrooms darken and onions look
transparent.

3. Two methods - select one - add salt
and pepper to taste for both methods:
     
    1) Add steak slices and cook for
about 3 minutes or until meat browns        
                     OR
     2) remove vegetables to a bowl, then
place the steaks into the pan and stir fry
until brown add a 1/4 cup of water and
deglaze pan (scrape steak from pan)
and simmer steak until it is tender.

4. On the open split rolls (may be baked
or not) lay the steak slices, then top the
slices with the vegetables and then cover
with cheese.

5. Place sandwiches in a broiler or
microwave until cheese is melted.

6. Serve with dill pickle spears.
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