Philly Cheese Steaks With Apricot Sauce & Sour Cream

• 2 tablespoons olive oil
• 1 teaspoon McCormick grill seasoning
• 12 teaspoon white pepper
• 1 (14 ounce) package philly cheese steaks
• 4 -6 slices mozzarella cheese
• 1 large white onion, sliced
• 1 green pepper, cored, seeded, sliced in strips
• 12 cup apricot preserves or 12 cup pineapple preserves
• 1 12 cups sour cream

1. In large skillet, heat olive oil, All Seasoning and white pepper.
2. Add sliced onion and green pepper strips, saute, turning constantly; lift out, drain on paper towels.
3. Keep warm.
4. Add the Philly cheese steaks on medium high heat, stirring to separate and slightly brown.
5. Add apricot preserves and mix in while stirring.
6. Spread margarine or butter on hoagie rolls or toast.
7. Pile cooked pepper strips and onions on rolls, tortillas or toast.
8. Add cheese slices.
9. Pile the Philly cheese steaks on top.
10. Pass the sour cream for a dollop on top of the steaks.
11. Note: Usually there is 12 paper-thin steaks to a box.
12. The steaks will cook very fast.
13. Do not overcook the meat.
14. A Variation: Use crushed pineapple with sour cream or cream cheese served on top of the meat.
15. Apricot and pineapple preserves can be purchased sugar free.

olive oil, grill seasoning, white pepper, mozzarella cheese, white onion, green pepper, apricot preserves, sour cream

Taken from www.food.com/recipe/philly-cheese-steaks-with-apricot-sauce-sour-cream-226232 (may not work)