Peppers, onions and melted Swiss Cheese turn plain steak sandwiches into Philly Cheese Steaks.

• 2 small bell peppers, 1 red and 1 green, cut into thin slices
• 1 large sweet onion, thinly sliced
• 2 T. olive oil
• 1/2 cup steak sauce
• 1 tsp. prepared horseradish
• 12 oz. thinly sliced beef sandwich steaks
• 4 crusty sub rolls
• extra olive oil
• 8 thin slices Swiss cheese

Preparation -
In a medium sauce pan, over medium heat, sauté the pepper and onion slices in 2 tablespoons olive oil until tender. Stir in the steak sauce and horseradish; set aside. In a large skillet, over medium high heat, cook the sandwich steaks until browned. Slice the rolls and separate the tops and bottoms. Brush the inside of the roll tops with a small amount of oil. Place under the oven broiler to brown very lightly. Set aside. On the bottom half of each roll, place 1/4 of the steak, 1/4 of the pepper and onion mixture, and 2 slices of Swiss cheese. Broil for about 3 minutes or until the cheese melts. Replace the tops and serve immediately.

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