i LOVE steak & cheese subs, & can eat all the good stuff out & toss the bread. however, the cheese absorbes into the bread so there is not enough for me to eat and I'm Against That. cheese is Essential, i'm thinking here. so i'm trying to make a 1 pan steak & cheese dish. it came out pretty well, but i'm thinking it needs a bit more of a 'cream' base. please try it out & tell me what it's needing!

1 box of 16 sandwich steaks
6 oz swiss cheese (i think it needed more)
1/4 sliced red pepper
1/4 sliced onion (i'm on induction, trying to keep the onion & pepper to a min)
2 tablespoons mayo
1 tablespoon dijon mustard
lots of steak seasoning (i like paul prudhome's)

i sauteed the veg in butter till just tender, then removed (leaving the butter). put in all the frozen sandwich steaks & just kept flipping and shredding with the fork till i had a nice batch of shredded steak. the entire time, i sprinkled the steak seasoning.

when near done, i tore the cheese into strips & added, stiring to let it melt evenly (i let it sit out on the counter while the meat was cooking so it was slightly soft). when meat was no longer pink, i added back in the veg, the mayo & the mustard.

well let me tell ya, it's pretty good and tastes very close to the meat & veg in the sandwich. but it's missing something. some kind of 'base'. i think i ALMOST got it (won't keep me from taking it to lunch tomorrow though).

i love how people here can posts ideas or recipes and everyone just runs with it, so i'm hoping some folks will try it out and jack around with it!

WHAT IS IT MISSING? hellllp