Steakhouse Philly

• 2 Tablespoons Butter, Unsalted
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Crushed
• 1 teaspoon Black Pepper, Ground Fresh
• 1/2 whole Large Yellow Onion, Sliced To 1/4" (about 1 1/2 Cups)
• 4 whole Large Crimini (baby Portabella) Mushrooms, Sliced To 1/4" (about 2 Cups)
• 18 cups Dry Red Wine
• 2 Tablespoons Worcestershire Sauce
• 8 ounces, weight Leftover Or Freshly Grilled Steak, Sliced To 1/8"
• 4 whole Good Hoagie Rolls, Sliced In Half Sandwich Style
• 12 slices Pepper Jack Cheese (enough To Cover The Inside Of Each Roll)

1. Heat the butter and oil in a large saute pan over medium-high heat until the butter is melted and starting to foam.
2. Add the garlic to the pan, reduce the heat to low and let it cook for about two minutes, stirring occasionally.
3. Remove and discard the garlic but keep the oil mixture in there.
4. Return the pan to medium-high heat, add the pepper, onions and mushrooms.
5. Saute until the onions are translucent and the mushrooms are tender (about 10 minutes), stirring or tossing frequently.
6. Reduce the heat to medium, add the wine and Worcestershire sauce to the pan and cook 5 minutes, stirring or tossing frequently.
7. Add the steak to the pan, reduce the heat to low, and cook just long enough to heat the steak through, about 5 minutes.
8. Line each roll with enough sliced pepper jack to cover it.
9. Fill each roll with an equal amount of the steak mixture.
10. Serve and enjoy!

butter, olive oil, clove garlic, black pepper, yellow onion, crimini, red wine, worcestershire sauce, rolls, pepper

Taken from tastykitchen.com/recipes/main-courses/steakhouse-philly/ (may not work)