Peppery Philly Steaks

• 3 tablespoons canola oil, divided
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 large onion, halved and thinly sliced
• 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
• 1/2 teaspoon salt
• 2 cans (4 ounces each) whole green chilies, drained and sliced
• 2 tablespoons butter, softened
• 6 French or Italian sandwich rolls, split
• 6 slices Swiss cheese

1. Preheat oven to 350u0b0. In a large skillet, heat 1 tablespoon oil over medium heat. Add peppers and onion; cook and stir until crisp-tender. Remove from pan.
2. In same pan, heat remaining oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Stir in salt, chilies and pepper mixture; heat through.
3. Spread butter over cut sides of rolls. On roll bottoms, layer steak mixture and cheese; replace tops. Place in a 15x10x1-in. baking pan; cover tightly with foil. Bake 10-12 minutes or until cheese is melted.

canola oil, green pepper, sweet red pepper, onion, beef, salt, green chilies, butter, sandwich rolls, swiss cheese

Taken from www.tasteofhome.com/recipes/peppery-philly-steaks/ (may not work)