My husband loves a good Philly Cheesesteak sandwich. This version is made from what I usually have on hand which is ground beef. Make sure you eat it on buttered and toasted rolls to get the full experience.
In a large skillet, cook the beef over medium-high heat until browned. Drain. Add the cream cheese, steak seasoning and Worcestershire sauce. Cook over medium heat or until cream cheese is melted and combined. You can add a little milk or cream if you want it thinner. Add salt and pepper to taste. Spread beef mixture on sheet pan.
Wipe out skillet (or use a separate pan while the beef is cooking) and heat olive oil over medium high heat. Add the mushrooms, bell peppers, and onion cooking until veggies are soft, adding more olive oil if needed. Spread veggies on top of beef mixture. Top veggies mixture with Provolone cheese and bake in the oven for about 5 minutes or until cheese is melted.
Serve immediately on sliced rolls that have been buttered and toasted (with a sprinkle of garlic salt optional) with mayonnaise if desired.
Make sure to salt the veggies and salt and pepper to taste. Bread should be garlic salt and horseradish can be added.