Loaded Philly Cheesesteak Melts

• 1/4 cup olive oil
• boneless beef sirloin steaks, thinly sliced
• 1-1/2 qt. thinly sliced onions
• 1-1/2 qt. green pepper strips
• 1-1/2 qt. thinly sliced fresh mushrooms
• 1-1/2 tsp. salt
• 1-1/2 tsp. cracked black pepper
• 12 slices Italian bread slices (1/2-inch thick), toasted
• 2-1/4 cups Philadelphia Brick Herb & Garlic Cream Cheese Spread, softened
• 12 slices Kraft Provolone Slices (14 g), cut in half diagonally

1. Heat oil in large skillet on medium-high heat; add steak, onions, peppers, mushrooms, salt and pepper.
2. Saute 3 to 5 min.
3. or until meat is done and vegetables are crisp-tender, stirring frequently.
4. Cool slightly.
5. For each serving: Spread 1 bread slice with 3 Tbsp.
6. (45 mL) cream cheese.
7. Top with 1 cup (250 mL) steak mixture and 2 cheese triangles.
8. Transfer to small baking sheet.
9. Broil 2 to 3 min.
10. or until cheese is melted.
11. Serve immediately.

olive oil, beef sirloin, onions, green pepper, mushrooms, salt, cracked black pepper, bread, philadelphia

Taken from www.kraftrecipes.com/recipes/loaded-iphillyi-cheesesteak-melts-181121.aspx (may not work)