Pretzel Roll Cheesesteaks

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon bacon fat (or other cooking fat)
  • 1 pound beef round steak, cut into thin strips
  • 2 green bell peppers, cut into 1/4 inch strips
  • 2 onions, sliced into thin wedges
  • Salt and pepper, to taste
  • 4 pretzel hoagie rolls, split lengthwise
  • 8 ounces shredded cheese of your choice (I used colby jack)

In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate until needed. This step can be completed up to 48 hours in advance and the mayo actually tastes better if made ahead of time.

Heat the bacon fat (or other cooking fat) in a large skillet over medium heat. Sauté the thin strips of round steak until they are lightly browned. Stir in the green pepper and onion, and season with salt and pepper. Continue to sauté until the vegetables are tender; remove from the heat.

Spread each bun generously with the garlic mayonnaise. Divide the beef mixture into the buns. Top with the shredded cheese and place the sandwiches on a baking pan.

Broil the sandwiches in the oven (about 6-8 inches from the heating element or they might burn) until the cheese is melted and slightly browned. Serve immediately or wrap tightly in foil and take them to your tailgate party.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes
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