Pepper Cheesesteak Sandwich
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With fried onions, sautéed green peppers, mushrooms and Monterey Beef Sukiyaki cut, learn to make Philadelphia?s favorite dish right in your own kitchen.
- 1/2 kilo Monterey Beef- Sukiyaki Cut
- 3 tbsp Magnolia Buttercup
- 1 tbsp garlic, minced
- 1/4 cup bell pepper, cut into strips
- 2 tsp Worcestershire sauce
- dashes Tabasco sauce
- 1/4 cup Magnolia Quickmelt Cheese, grated
- baguette, half portion
- 1/4 cup Magnolia Buttercup
- 1 pc beef bouillon cube
- 2 tbsp all-purpose flour
- 1 cup water
- 1 tbsp soy sauce
- 1/4 tsp ground black pepper
For the Meat:
Melt Buttercup in a frying pan.
Sauté garlic then add beef and peppers.
Season with Worcestershire sauce and Tabasco.
- Cook while stirring until done. Set aside.
For the Gravy:
Melt Buttercup in a pan.
Add flour and mix well to form a pate.
Meanwhile, dissolve beef cube in water.
Gradually pour into flour mixture and whisk to make a smooth mixture.
Season with soy sauce and pepper.
- Continue to cook until slightly thick. Set aside.
Generously fill half baguette with pepper steak and spoon gravy on top.
Top with grated Magnolia Quickmelt cheese.
Heat in an oven toaster until Magnolia Quickmelt Cheese melts.
- Serving good for six to eight.
Happy cooking, Foodies!
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