INGREDIENTS:

 I pkg. of thinly sliced Ribeye steak

1 small onion, diced

2 Tbsp. butter

1 can mushrooms

8 oz. Sargento’s Off the Block shredded mozzarella-provolone mix

pizza or spaghetti sauce

4 good sub rolls such as Amoroso or Tuzzi (Note, Giant’s own sub rolls are really Amoroso)

DIRECTIONS:

Saute onion in butter;

Season with a sprinkle of salt and a sprinkle of coarse ground black pepper.

After about 5 minutes, push onions to sides and add in the mushrooms.  Season with a sprinkle of garlic powder and a sprinkle of coarse ground black pepper. Saute an additional 4 to 5 minutes.   

Break up the steak with a knife.  Add to large pan. Sprinkle salt & pepper on. Cook until steak is down, turning often.

Add the onions and mushrooms.

Mix in the mozzarella until melted.

While the steaks are cooking, put your buns on a cookie sheet in a 375° oven for approximately 4-5 minutes, first bottom side up for 1-2 minutes.  Flip and toast top of bun (inside) 1-2 minutes.

Take out and add your meat mixture.  Add spaghetti or pizza sauce across the top.  Put on additional shredded mozzarella.  Place back in the oven until cheese on top melts.

For a creamy mild sauce, mix buttermilk ranch and hot sauce to desired taste and consistency.  Use in place of pizza sauce.