Philly Cheese Steak

Philly Cheese Steak
 
Ingredients:
~1lb thin eye strip steak (or whatever steak you like, thinly sliced)
1/2 medium onion, sliced
1 small bell pepper, sliced
1 garlic clove, minced
3 medium size mushrooms, sliced
1/4 cup plus wine (I used merlot, white wine would work fine too)
~1 teaspoon hotsauce (I used texas pete)
~1 tablespoon worchestershire sauce
sandwich or sub buns
mayo
lettuce
tomato
sliced cheese
butter
salt (I used Lawry's Season Salt)
pepper

Directions:
Slice steak into strips, going against the grain. Salt and pepper meat. Melt 1 tablespoon butter in saute pan. Saute steak over medium high heat for about 3 minutes on each side. Remove to a place. Add onion and bell pepper to the pan, sprinkle with season salt, and saute until vegetables are al dente (just starting to get soft). Remove pepper and onion to plate with steak. Add garlic and mushrooms and stir to coat with butter. Add additional butter if needed. Once mushrooms are coated with butter add wine to saute pan, being careful to avoid the steam. Stir and scrape any bits stuck to the bottom of the pan into the sauce and saute until wine is reduced by one third. Add a few shakes of hot sauce and worchestershire to taste. Add steak, pepper, and onion to the pan and stir into the sauce. Add more wine if sauce is too thin.

Butter buns and place face down on a pan over medium high heat. Toast until buns are brown around the edges. Remove buns from the pan and top bottom of bun with meat and veggie mixture and cheese. Place bun under broiler until cheese is melted. On top of bun spread with mayo, and add lettuce, and tomato!