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Cheese Steak Football Sandwiches

Cheese Steak Football Sandwiches
Football Hoagies (see below)
2 tablespoons butter
2 medium onions
2 large green bell peppers
1 1/2 pounds thinly sliced beef
3 cloves minced garlic
Salt and pepper to taste
12 ounces thinly sliced cheese (Provolone, Swiss, American)
Condiments of choice – ketchup, mustard, pickles, peppers, etc


For a fun Super Bowl party theme, prepare Football Hoagies below the day before (or earlier in the day). Slice hoagies lengthwise and place in serving basket/plate (if desired, place in oven to keep warm).

Thinly slice onions and bell peppers. Heat large skillet with 1 tablespoon butter over medium heat; add onion and peppers; cook and stir until onions are caramelized.

While onions are cooking prepare meat. Heat second skillet over medium heat; add 1 tablespoon butter and swirl around pan. Add thinly sliced beef and minced garlic; cook and stir until meat is no longer pink; as it cooks, break meat pieces up. Salt and pepper to taste.

To serve: Keep ingredients warm during service. Place meat and vegetables on sliced Hoagie; add condiments of choice; top with sliced cheese.

Notes:
To create a traditional “Philly Cheesesteak Sandwich” use melted Cheez Whiz. Spread Cheez Whiz on bun before adding meat and vegetables. Recipe makes 6 sandwiches

Foot ball Hoagies
18 Rhodes Frozen Texas Rolls (thawed but still cold)

Each hoagie will use 3 rolls. For each hoagie, press together 2 rolls and shape into a football. Pull the ends to exaggerate the points. Place on a baking sheet sprayed with non-stick cooking spray. Cut a 3rd roll in half and place half underneath the center of the football. Roll remaining half into a 10-inch rope. Cut the rope into 4 segments for the laces. With a knife, make a slight cut across the top of the football not quite reaching the points. Lay each lace across the cut. Using a toothpick or knife, push the ends of the laces down into the football securing them tightly.

Brush with egg and let rise for 30 minutes. Bake at 350 degrees 20 minutes or until golden brown. Let cool and then slice lengthwise

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