A Recipe....sort of

My family and I have differing view points on a lot of subjects, one of the most major being the way that we eat. They would be happy eating the same few things all the time, while I am a bit more adventurous, which can pose a problem while trying to feed 3 growing picky kids and an equally picky husband. Sometimes, it can take all the fun out of cooking, and other times, it can become a fun challenge to get them to eat things that they might not otherwise. I took on this challenge today after church. When our kids started back to school a couple of weeks ago, I went out and bought all sorts of goodies for them to put into their lunchboxes. Lunches are 2.oo per day where we live, so it is much cheaper to pack a lunch then buy what's in the cafeteria. I bought chips, granola bars, fruit....the usual stuff. I also bought some shaved roast beef, turkey, ham, and peanut butter for their sandwiches. Like I said before, I like to have a variety. Not so for my kiddos, as when I looked into the refrigerator, the package of roast beef was untouched and close to the experation date. They informed me that they do not like that kind of roast beef, even though they will eat Arby's. ????? Well, in these hard financial times I am sick of throwing out food, so I decided that I would try to make something that they would eat and that would keep me from throwing away yet another package of untouched lunch meat. The verdict? 4 out of 5 of us loved it and will be having it again. My daughter is still too picky to even attempt to eat a sandwich with onions, so she ate a leftover hamburger.

Lisa's Philly Cheesesteak Sandwiches

1 package shaved roast beef (I think mine was Oscar Meyer-a yellow package)
olive oil
1 onion
1 red bell pepper
1 package fresh sliced mushrooms
salt and pepper, to taste
A-1 steak sauce
fresh hoagie buns from the bakery section of your grocery store
1/4 cup butter
2 cloves garlic
provolone cheese
mayonaisse

Stack your roast beef and slice into strips and set aside. Thinly slice your peppers and onions. Heat a skillet over medium high heat and saute your peppers and onions until they start to carmelize. Add your mushrooms and saute for a couple of minutes until they start to soften. Add some salt and pepper to taste and then stir in some steak sauce, probably about 2 or 3 tablespoons. Let this cook for a few minutes and then add your meat and stir and heat through. Add more steak sauce if desired, but you don't want it "too wet or soupy". Remove from heat and set aside. Melt the butter over medium heat. Peel your garlic and smash it with the side of your knife and put it in the butter. Let the butter melt completely, then remove your garlic cloves. Cut open your buns and brush with the garlic butter. Broil for just long enough to barely toast your bread, not to brown it. Take your bun tops off of the cookie sheet and set aside. Top bun bottoms with meat and provolone and put under the broiler to melt the cheese. Spread bun tops with mayo, place on sandwiches and serve immediately.