steak and cheese sub

So there's a ton of varieties of how you want your steak and cheese and at some point you have to try all of them.  This is a super fun version that's GREAT for a cookout or to prep for a back yard keg party.  Get a better-quality cut of beef and cut it into bit-sized cubes or strips.  Personally for this I like tenderloin since they'll be small chunks and its better if they're not chewy or tendonous.  Combine with some chopped green peppers and onions, season with some salt and just a bit of olive oil then either toss in a grill wok over fire or sautee on high in a shallow pan on the stove.  Once it's cooked to your liking spoon some in a toasted sub roll and here's the kicker, ladle about a half cup of melted Velveeta over top.  That might sound ridiculous but it's fantastic.  A little class, a little Kmart, this tenderloin-Velveeta steak and cheese will be the talk of your party.  Oh and to stay with the street vendor tradition, be sure to serve in aluminum foil!