10 oz. Ribeye Steak, sliced thinly
12 oz. Boneless Skinless Chicken Breast, sliced thinly
1 Tbsp. Olive Oil
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 Yellow Onion, sliced
1 Tbsp. Italian Seasoning
2 tsp. Worcestershire Sauce
Salt and Pepper, to taste
1 cup Provolone Cheese, shredded
Heat olive oil in a large skillet. Add sliced peppers and onion. Sauté over medium/high heat for 5-10 minutes or until soft. Remove to a bowl and set aside.
Add steak and chicken to the skillet and cook meat until no longer pink. Lower the heat and add the peppers and onions. Mix together and add the Italian seasoning, Worcestershire sauce, and salt & pepper.
Place filling in hoagie buns and top with Provolone cheese. Toast the sandwiches under the broiler until cheese is melted.
Spread filling evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
Process according to freeze-dryer instructions.
When finished freeze-drying, note the weight of the tray. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water to cheesesteak filling. Let sit, covered, and keep warm until food is reconstituted.