Philly Cheesesteak Sandwich

We always add a few extra steaks to the grill when beef tenderloin is on the menu so we can enjoy this quick meal during the week.

• 2 large beef tenderloin steaks

Marinade

• 2 tablespoons soy sauce
• 2 tablespoons oil
• 1 teaspoon steak spice
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced

• 2 tablespoons oil
• 1 large onion, sliced
• 1 green pepper, sliced
• 1 jalapeno pepper, finely chopped
• 8 large button mushrooms, sliced
• salt and pepper to taste. 

• 6 crusty buns 
• 6 slices Provolone cheese
• horseradish mayo spread (optional) or regular mayo

1. Combine marinade ingredients in a zipper plastic bag.  Add the steaks, squeeze out as much air as possible as you seal the bag and refrigerate a few hours.  
2. Sear steaks on both sides on a hot grill.  Grill to medium rare.  Remove from heat, cover with foil and allow to sit 20 minutes. Steaks can be refrigerated overnight at this point.  I find it easier to slice the steak if it is chilled but it is optional.
3. Slice steaks across the grain into bite-sized pieces, as thin as possible.  Set aside while you prepare vegetables.
4. Heat oil in a large frying pan over medium-high heat. Add onion, green pepper, and mushrooms and stir-fry until vegetables are tender and onions begin to caramelize.   Add steak to the frying pan and stir until the steak is heated through.  Season with salt and pepper to taste. 
5. Slice buns, add a slice of cheese to each half and toast under broiler.  Top half the buns with steak and vegetables.
6. Add horseradish mayo or regular mayo and top with the other half of the bun. 

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