Flat Iron Philly Cheesesteak

Ingredients

• 2 lbs Flat Iron Steak
• 8 oz. Baby Portabella Mushrooms
• 2 Sweet Onions
• 1 Red Bell Pepper
• 1 Green Bell Pepper 
• 1 Yellow Bell Pepper
• 1 Package White American or Queso Blanco Cheese Slices
• 1 Container Cheese Spread
• 4 Hoagie Rolls
• 1 tsp. Granulated Garlic
• 1 tsp. Granulated Onion
• Salt and Pepper
• 2 tbsp. Vegetable Oil, divided
• Optional Au Jus
  • 1 tbsp. beef bouillon 
  • 1 cup water
  • 2 sprigs fresh rosemary
  • 1 tsp. roasted or granulated garlic

Instructions

1. Slice all peppers, onions and mushrooms. Heat 1 tablespoon of vegetable oil in nonstick pan and sauté peppers and onions for a few minutes. Add mushrooms. Season with salt and pepper. 
2. Season flat iron steaks with onion, garlic, salt and pepper. 
3. Heat one tablespoon vegetable oil in cast iron skillet and cook steak for approximately 3-4 minutes a side, flipping once, until internal temperature reaches your desired level of doneness, or approximately 135°F for medium rare. Let rest under loosely tented aluminum foil for five to ten minutes. Internal temperature will continue to increase until a final temperature of 145° F. 
4. To assemble, slice steak and layer your choice of vegetables and cheese on a toasted hoagie roll or your favorite crusty bread. Serve with a dipping au jus if desired. 
5. To create Au Jus, combine 1 tablespoon beer bouillon, 1 cup water, 2 sprigs fresh rosemary and 1 teaspoon roasted or granulated garlic in a small saucepan and bring to a boil while preparing sandwiches. Let sit until ready to serve.