Frank's Recipes! Steak and Cheese Sandwiches

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Steak and Cheese Sandwiches

Sirloin or flank steak, 1 to 2 inchs thick.
2 Tabelspoons of Worcestershire sauce.
Olive oil.
Salt and pepper.
A dash of Louisiana Hot Sauce.
1 large yellow onion, sliced into rings.
1 small jar or can of mushrooms.
2 cloves of garlic, minced.
2 Tabelspoons of olive oil.
4 thin slices of deli Swiss cheese.
4 Hoagie rolls.

Rub the steak with the next 4 ingredients, cover and place in refrigerator to marinade for at least 15 minutes.

A charcoal grill, indoor grill, or your ovens broiler can be used to cook the steak. Only cook until it reachs medium or when the sandwich is finished the steak will be over-done and tough. When finished remove to a cutting board to rest.

Pre-heat the broiler if its not already hot.

Heat the 2 tabelspoons of olive oil in a large fry pan and add the onion. Sauté' until they are clear then add the mushrooms and garlic and stir until the mushrooms are heated.

Slice the steak thin, cutting across the grain and remove the fat.

Toast both sides of the hoagie rolls in the broiler, remove and place steak on the bottoms followed by the onions and mushrooms then cover with the cheese.

Put bottoms back in the broiler to melt the cheese, remove and serve with mayonnaise.