Philly Cheesesteaks Ingredients & Equipment: 1 package of Steak-umm (6 slices of meat each) 1 package of Kraft Provolone cheese (12 slice package--you will only use 6 slices) 4 sub rolls...FRESH! (Keep in bag until ready to use) Black peppercorns in a peppermill 1 green bell pepper 1 large white onion 1 can/jar of sliced mushrooms Plenty of Heinz® tomato ketchup Tongs work well for cheese steaks, so if you don't have them, get either plastic or metal tongs...

Preparation: Begin by first chopping the onion: Use a long, sharp knife; a cutting board' and a plastic bag (or double-bag it) for trash... I usually cut the ends off and throw that away, then I peel off the entire outer-most layer and throw that away too. Next, I slice down the outside, cutting the onion into at least 2 round ring-clusters... Then I cut each ring-cluster vertically & horizontally. Use 2 tablespoons of oil (I use either extra-virgin olive oil or vegetable/soybean oil) In a large pot, add onions and turn on stove to medium heat with the lid on! To prepare the bell pepper: I wash the bell pepper in lukewarm water, then I cut the top off, gut it out, rinse it out, then carve around the top to remove the stem... Cut what is left of the top into small squares... Next, cut the main part of the bell pepper length-wise to get long strips... As you get towards the bottom I usually throw away any parts that are too white (as they have little flavor & the texture is too thick to cook in a reasonable amount of time). Keep the slices long and thin and add to the onions, stir well! As for the mushrooms, simply drain well and also add to the pot (stir again and put the lid back on!) Now, go ahead and clean (cutting board, get rid of trash etc.). Get out a large plate, a small dish for the ketchup, a napkin, plenty of something to drink... Place plenty of ketchup in the small dish to be centered on the plate (to dip the end of the cheese steaks in). Using the knife, slice one side of each sub roll but do NOT cut in half! (These sub rolls should be approx. 6 inches) Get out a large pan & spray evenly with non-stick vegetable spray (e.g., Pam) and turn on the heat to medium... Don't forget to stir your vegetables! Add the meat by crumbling it into the pan; wash your hands, then add plenty of black pepper using the peppermill... Use your tongs to cook evenly... Don't forget to stir the vegetables and turn that down now to low! When all the meat is brown, turn off the heat on the vegetables (keep lid on) and bring the pan with the meat in it to the sink to carefully drain excess fat... Now, get out 6 slices of the Provolone and fold each one in half until it breaks, repeat until each slice is in quarters...then cover the meat with these slices... Mix well using tongs and then turn off the heat to the stove. For each set of cheesesteaks: (Two 6-inch sub rolls full is enough for just 1 person, so this recipe is only for 2 people) I put the vegetables in first in one & the meat first in the other, (and obviously top it with its opposite): Finally, put a little extra ketchup on top of each sub roll and enjoy!