Philly Steak Sub

Philly Steak Sub

6 oz. (sliced so thin you can almost see through it) eye of round roast

1/4 C. thinly sliced onion

2 oz. mushroom sliced

1 T. olive oil

1 French baguette, thin and sourdough

2 thick slices Provolone Cheese

Add oil to a skillet, on high heat. Add onions and mushrooms to pan. When they start to look translucent add the meat on top of onions and mushrooms. Mix thoroughly and cook until meat browns. Shape into the form of the bun and add cheese.

Add meat to bun and slice into 2 pieces. Serve with a pickle.

Serves 1