Philly Steak Sandwiches

• 1/2 lb. leftover cooked steak, sliced thinly or shredded
• 1/2 lb. mozzarella cheese
• 2 green peppers, sliced
• 1 large onion, sliced
• olive oil
• black pepper
salt to taste
1 fresh bakery baguette, or steak sandwich rolls

In one medium covered pan, sauté and 'sweat' the green pepper, onion, and a couple of tablespoons olive oil for about 15-20 minutes. Keep warm.

Meanwhile, in a heavy frying pan (cast iron works well), brown the sliced leftover steak in a small quantity of olive oil over medium heat. When the meat is almost done, place a split roll, or 6-to-8-inch long section of baguette face down on a clear section of pan. Toast lightly. Flip the roll over, place the desired quantity of mozzarella and browned steak pieces on the open side, and press shut. Grill the sandwich for a few minutes, pressing gently until the cheese starts to melt. When done as desired, carefully open the sandwich, spoon in some of the pepper-and-onion mixture, and serve immediately with ketchup or mayo. Repeat with other rolls.