Food: The easiest steak and cheese ever

1/2 lb - 1lb shaved steak

mushrooms - fresh preferred, but canned are fine, too!

3 cloves fresh garlic

salt, pepper, onion powder to taste (don't overdo it because

you'll be adding twice!)

tasty bulky rolls or subs

4 slices American cheese

KETCHUP (optional ;-))

I don't know if the title to this post is silly, because I'm not sure that there is a steak and cheese that's hard to make.  I also know that there aren't any pictures in this post (or a lot of my posts) because I don't know anything about photography and I also don't usually have anything by my iPhone handy.  I'm asking for a real camera for my BIG present this year, but I do have a small point and shoot that I'm going to try to have around.  Do any of the decent rookie-range DLSR's have Wifi or Bluetooth capability?  Seriously - that's the reason I don't use a real camera.  Because I have to use a cord.  Pa-the-tic.  But I digress.

The other day, we were wandering through Dave's and came across some very thinly shaved steak on sale for a great price.  (Seriously, $3.49 for a pound of ANY cut of beef is a good price in my book).  We snatched up the last package because I had it in my head that I could make a French Dip out of it.  Uh, duh, Codi - that's roast beef.  So, back to the drawing board I went and the beef stayed in the fridge for a few days while we made some other goodies (and not so goodies) for dinner - posts to follow ;-)

I ended up going with something I had never made, and honestly never really enjoyed, either.  Shaved steak sandwiches.  I figured, what the heck, it's going to be easy.  And it was.  But GOOD too!

I started out with a hot pan (about 3/4 heat), some oil, salt, pepper, onion salt, and garlic.  I added fresh mushrooms and kept adding just a little bit of olive oil to them to keep them coated as they cooked.  As the mushrooms finished up (neither of us is a huge fan of peppers or onions, traditional Cheesesteak additives), I simply moved them to the side of the pan and dumped in the steak.  This steak was sliced thin enough that it was almost stringy, great for this application.  The heat went down to about 1/2 heat on our hot burner.  A little more onion salt, garlic, salt, pepper, and oil was thrown on top so that all of the beef was coated in the same mixture of spices.

After only about 6 minutes of semi-constant moving with the tongs, the steak was browned throughout and there were a few crispy pieces.  I mixed the mushrooms throughout the meat at this point and simply laid a few slices of American cheese over the mix.  When it started to look gooey, I used tongs to mix everything up and then dump a scoop directly onto the bottom half of a bulky roll.  I like mine with ketchup on the side to dip in  :-)

These were seriously the tastiest steak and cheese sandwiches that I have ever eaten.  The amount of flavor in the beef was phenomenal, with a mix of spices that I probably won't be able to duplicate.  A cheese with a little salty tang like American is really nice with these, but you could use almost any kind of cheese that you had on hand, sliced or shredded.  Good quality bulky rolls rounded out the meat by giving you a little bit of starch.

Overall, we would definitely have these again!!