Philadelphia Cheese Steaks

Ingredients:

• 6 Tbsp. Country Crock® Spread
• 1 package (10 oz.) white mushrooms, sliced
• 1 large yellow onion, cut into 1/4-inch slices
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 lb. thinly sliced ribeye steak, coarsely chopped
• 4 slices American cheese
• 4 (6-inch) hero or rolls, toasted, if desired

Directions:

1. In 12-inch nonstick skillet, melt 4 tablespoons Country Crock® Spread over medium-high heat and cook mushrooms and onion, stirring occasionally, 2 minutes or until starting to brown. Reduce heat to medium and cook, stirring occasionally, 6 minutes or until tender and dark golden brown. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove vegetables; keep warm.   Season steaks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook steaks, stirring occasionally, 2 minutes or until desired doneness. Remove from heat, then top steaks with cheese. Cover 1 minute or until cheese is melted.   On rolls, arrange steak. Drizzle, if desired, with pan juices. Evenly top with vegetable mixture.