Philly Cheesesteak

In a non-stick pan heat a small amount of neutral-flavored oil to medium-high. Place frozen Angus Beef BUBBA burger patties in hot skillet and cook on each side 5-7 minutes until juices come up. Do not press on the burgers. Set aside while preparing toppings.

Thinly slice your green peppers, red peppers, and yellow onions using a sharp knife and cutting board. Then, slice the mushrooms. Set all veggies aside.

Heat olive oil over medium heat. Add minced garlic and sauté until transparent and fragrant. Add green peppers, red peppers, yellow onions and mushrooms and cook over medium heat until soft, stirring as needed to prevent sticking. Stir in garlic and herb cream cheese spread and oregano before removing from heat.

Return the Angus Beef BUBBA burgers to heat just to warm thoroughly. Top each Angus Beef BUBBA burger with one slice of provolone cheese and allow it to melt slightly.

Spread both sides of the bun with garlic aioli, and place the Angus Beef BUBBA burgers on a hoagie-style roll. Spoon red peppers, green peppers, mushrooms, and onions over Angus Beef BUBBA burgers. Close hoagie lid; repeat with the remaining sandwiches.