Faux-ly Cheese Steak Sandwiches

One of my most favorite foods is a delicious sandwich. And one of my most favorite sandwiches is the philly cheese steak. There's a restaurant by my husband's office that is only philly cheese steaks (a variety of kinds) and I love it! The Our Best Bites girls have a fabulous recipe for philly cheese steaks here. And Pioneer Woman's sandwich called "Marlboro Man's Favorite Sandwich" is an excellent taste-a-like.

However, early on in our marriage my husband made me something he called philly cheese steaks. But he warned me: "It's not really like a REAL philly cheese steak sandwich. It's like a cheap knock-off. But tasty." Boy, was he right. And many times since then when I haven't felt like making dinner or had a really strong craving for a philly cheese steak I have convinced the husband to whip these up for me.

The real trick to them is that you don't use actual steak. It's grilled up deli meat. Sometimes, if the husband is feeling really good we will go get really good deli meat from the counter at the grocery store but often times when we whip this up last minute we just use packaged lunch meat. We pick out 2-3 kinds of lunch meat we like (usually ending up with roast beef, turkey, and ham) and go for it. Hence the name, FAUX-ly Cheese Steak Sandwiches.

Also, I apologize that the recipe isn't a bit more exact but you should just make them with as much of everything as you want. This really is more of a guideline.

Faux-ly Cheese Steak Sandwiches

2-3 kinds of deli meat, whatever kind you want

Provolone Cheese, or whichever kind of cheese is your favorite

Really good deli rolls (we like kaiser or club rolls)

Mayonnaise

We like to use a our flat-top electric griddle. But, you could use a fry pan if you don't have one.

Spray your griddle with non-stick spray, or butter it if you are feeling lucky. Cut up enough of the deli meat for however many people you are feeding. We usually cut up the amount one of us would have on a sandwich, plus 1-2 more slices. How much meat you fry up will depend on how many people you are feeding, how much meat they really want and how big your rolls are. The bigger the people/desire for meat/rolls, the more meat you will need. Then toss them on the griddle and fry them up until they are nice and hot and a little brown-er around the edges. Don't burn them. That does not taste good. You just want them hot and flavorful. Once your meat is done, turn the griddle down to low and put two slices of provolone on top. Let it melt until creamy and delicious and your mouth won't stop watering. While the cheese is melting, put some mayo on your rolls. If you are my husband, you will coat them. If you are me, you will put about 1/2 the amount. Load your rolls up with the meat/cheese mixture and then run to the table to hurry and enjoy. Best when fresh and warm!