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Italian Cheese Steak Sandwich
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Serves 4
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Ingredients:
1 lb. sirloin tip sandwich steak
1/2 teaspoon Festival Tuscan seasoning, divided
2 tablespoons olive oil, divided
8 slices provolone cheese
1 loaf Italian or French bread, cut in half, lengthwise
Salt, to taste
4 tablespoons Rothschild Red Pepper Relish
Pepper, to taste
Directions:
Preheat large skillet to high heat and add 1 tablespoon of olive oil. Swirl to coat bottom of pan. Add half of the thinly sliced pieces of steak and sauté quickly until browned on both sides; season to taste with salt and pepper and sprinkle with 1/4 teaspoon Tuscan Seasoning. Remove to platter and cover with foil to keep warm. Repeat with the rest of the steak. Reduce heat to low. Add reserved steak back to the pan and spread around the bottom evenly. Cover with the slices of provolone and cover pan to allow cheese to melt. Turn off heat but leave cover on pan to keep warm.
Spread top and bottom halves of French bread or Italian roll with about 2 tablespoons of the Rothschild Red Pepper Relish on each half. Lay the cooked steak with melted cheese on evenly over the relish on bottom half, cover with bread top. Slice into 4 large sandwiches.
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1 loaf Italian or French bread, cut in half, lengthwise
Salt, to taste
4 tablespoons Rothschild Red Pepper Relish
Pepper, to taste
Directions:
Preheat large skillet to high heat and add 1 tablespoon of olive oil. Swirl to coat bottom of pan. Add half of the thinly sliced pieces of steak and sauté quickly until browned on both sides; season to taste with salt and pepper and sprinkle with 1/4 teaspoon Tuscan Seasoning. Remove to platter and cover with foil to keep warm. Repeat with the rest of the steak. Reduce heat to low. Add reserved steak back to the pan and spread around the bottom evenly. Cover with the slices of provolone and cover pan to allow cheese to melt. Turn off heat but leave cover on pan to keep warm.
Spread top and bottom halves of French bread or Italian roll with about 2 tablespoons of the Rothschild Red Pepper Relish on each half. Lay the cooked steak with melted cheese on evenly over the relish on bottom half, cover with bread top. Slice into 4 large sandwiches.
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