Ultimate Sandwich
Courtesy of Tim Hade of Indianola, IA

3-4 lbs. round steak
2 boxes Baby Portabella Mushrooms
2 Green peppers
Large Vidalia Onion
8oz. bag Kraft 4 Mexican 4 cheese blend
Italian Bakery Mini loaves
"Basic Beef"
"Jalapeño Dusted"™
"Herbal Red"™

Trimmed round steak, then sprinkled liberally with "Basic Beef" and JD kicker. Sliced it up thin.

Ready to Sauté.

I prefer the round steak for flavor, and because it cooks down when covered an makes a nice "gravy" and gets very tender.

Moved round steak to another pan and thin sliced the baby ports dusted light with "Herbal Red"™, then put them in the juice left by round steak and covered and simmered till done.

Removed mushrooms when done, stirred them up with the beef and set aside, placed the sliced onions and green peppers in the mushroom and beef juice, covered an cooked till tender.

Put the sandwiches together beef and mushrooms, layer on the peppers and onion, then put and then spooned the juice from sauté pan over the sandwiches and let bread soak it up some. Put on the cheese and ready for oven.

Cooked at 325 for bout 20 mins until the outside of the mini loaves was just "crusty" to touch.

Note, had I not been cooking for others who do not have the same tolerance to heat that I do I would have used "Rattlesnake Dust" instead of "Jalapeño Dusted"™ when I set up the beef, but I used "Rattlesnake Dust" on my sandwich before putting in oven and it was great!

These sandwiches were AWESOME!

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