Open Faced Philly Sandwiches

• 3 (8 inch) submarine rolls, unsliced
• 12 lb bonless top round steak
• 2 tablespoons Italian salad dressing
• 14 teaspoon red pepper flakes
• 2 tablespoons butter
• 1 large onion, thinly sliced
• 1 green pepper, cut into strips
• 1 12 cups sliced mushrooms
• 1 garlic clove, pressed
• 1 cup shredded provolone cheese

1. Make a 1 1/2 inch to 2 inch deep vertical cut around outside edge of each roll, leaving 1/2 inch border.
2. remove tops of rool and disgard.
3. Hollow out about 1 1/2 inch of each roll, froming a boat.
4. Set boats aside.
5. Cut steak diagnally across grain into strips.
6. Place in small shallow bowl.
7. Add dressing and red pepper falkes and toss well to coat.
8. set aside.
9. Melt butter in non stick skillet over medium heat.
10. add onion,gpepper and mushrooms and saute 15 minutes.
11. add garlic and saute 1 minute.
12. remove mixture from skillet and set aside.
13. stir fry steak in skillet about 2-4 minutes or until no longer pink.
14. Fill boats with layers of steak, onion mixture than top with cheese.
15. Broil boats 3 minutes.

submarine rolls, steak, italian salad dressing, red pepper, butter, onion, green pepper, mushrooms, garlic, provolone cheese

Taken from www.food.com/recipe/open-faced-philly-sandwiches-381807 (may not work)