Southwestern Philly Cheesesteaks

• 12 lb top round steak
• 2 Italian rolls
• 16 ounces provolone cheese or 16 ounces monterey jack pepper cheese
• 1 green bell pepper
• 1 small onion, sliced
• 4 ounces mushrooms
• 1 teaspoon dried chipotle powder
• 1 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste
• 2 tablespoons mayonnaise (Hellmann's Dijon mustard and mayonnaise mix)

1. Slice top round steak thinly.
2. Season steak with red pepper, chipotle, salt and pepper.
3. Set aside.
4. Caramelize onions in skillet (10 minutes).
5. Add steak slices to onions.
6. Add a splash of vinegar.
7. Mix well.
8. Add mushrooms and bell peppers 2 minutes after.
9. Mix well.
10. Slice open rolls and spread 1 tbsp dijon mayonnaise on each roll.
11. Check for doneness of the steak.
12. When just about ready, divide mixture into two piles and top each pile with 1/2 of the cheese.
13. Allow to melt (30 seconds) and then transfer each mixture to one of the rolls.
14. Serve immediately while hot.

steak, italian rolls, provolone cheese, green bell pepper, onion, mushrooms, chipotle powder, red pepper, balsamic vinegar, salt, mayonnaise

Taken from www.food.com/recipe/southwestern-philly-cheesesteaks-520511 (may not work)