Follow along with Simply Cookin' Chef Mitzi Stinson to make a restaurant-style cheesesteak sandwich at home.

This sandwich packs all the flavor of a night out, but keeps things healthy and budget-friendly. Mix and match ingredients to satisfy your family's favorites.

Offer a variety of cheeses for piling high - American, Pepper Jack, Swiss, Cheese whiz or the traditional provolone. Also vary the ingredients by adding sautéed mushrooms or bacon.

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 6 servings

Recipe courtesy Kraft Kitchens

1T oil

2 cups thin red and/or green pepper strips

1 cup thin onion slices

3/4 lb. (12 oz.) boneless beef top round steak, thinly sliced

1/3 cup worchestershire sauce (can substitute any steak sauce)

6 submarine or French bread rolls, partially split

6 American cheese slices, cut diagonally in half

Heat oil in large skillet on medium-high heat.

Add peppers and onions; cook and stir 5 to 6 minutes or until crisp-tender.

Remove from skillet; cover to keep warm.

Add meat; cook 1 to 2 minutes or until browned, stirring occasionally.

Add pepper mixture and steak sauce; mix lightly.

Cook 3 to 4 minutes or until meat is cooked through, stirring occasionally.

Fill rolls with meat mixture; top with process cheese.

Serving suggestion:
Serve with assorted cut-up fresh vegetables and a small fruit salad.