Submitted by: Jeff from Geneva, IL
Yield: Dependant upon appetite
- Cook steaks - as thick as you want your sandwich - until done, sprinkling Chicago Steak seasoning on each side.
- As they start to get done, cover with as much of the Kraft American as you like and cover, lowering heat to let the cheese melt and not burn the steak.
- Slather the mayo on the untoasted bun and add steak and cheese (and mushrooms peppers and onions, if desired)
- Keep drooling dogs away and devour.