I love sandwiches, YES I DO!!!

I can eat them every meal and every single day. Ok, maybe I am pushing it a bit but I do love them.

This sandwich was super duper easy to make and was sooooo good. Shaun kept telling me to add more whiskey to the onions but I reminded him that I was pregnant and I didn’t want to chance it. So basically what I am telling you is that you are more than welcome to add more whiskey to your onions. Heck you can even add some whiskey to your meat to caramelize it even more.

My mom is staying with us for a while and this was her FIRST cheesesteak sandwich ever! My dad on the other hand was not able to try and just complained over the phone that I always cook the good stuff when he isn’t around. You know what I say to that, “Come over more often.”

Even more exciting news is that Shaun and I find out today if our little baby will be a boy or girl! Check back later or tomorrow on the Out of the Kitchen tab to see what we reveal.

ENJOY!

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Cheesesteak Sandwich

Yield: 3-4 sandwiches

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Instructions

Heat a large saute pan with 1 Tbsp of butter over medium heat.
Add the onions and let them cook for 15 minutes.
Add the whiskey, 1 Tbsp butter and mushrooms and cook for an additional 10 minutes.
Remove the mushrooms and onions and set them aside.
Add 1 Tbps canola oil to the saute pan.
Add the strips of ribeye to the pan and sprinkle generously with salt and pepper.
When meat is brown add the strips of provolone cheese to the top of the meat. Let the cheese melt.
Slice the italian or french roll in half and toast the bun with another saute pan or toaster oven.
Top the bun with meat and cheese and then add the mushrooms and onions.

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