Description
This steak and cheese sandwich combines juicy steak, sautéed peppers and mushrooms, melty cheese, and a soft, oven-steamed sub roll inspired by my favorite restaurant versions.
Ingredients
- 1/2 green pepper, cut into strips
- 1/2 sweet onion, cut into thick strips
- 4 crimini mushrooms, sliced
- 2 tbsp butter, divided
- 3/4lb rib eye steak, sliced thin and chopped, seasoned with salt and pepper
- 4 slices provolone cheese
- 2 sub rolls (long roll, also referred to as a 'grinder' or 'hoagie')
- 2 pieces of aluminum foil
Instructions
- Heat 1 tbsp of butter on a skillet over medium-high heat.
- Add green peppers, sweet onion, and mushrooms to the skillet and cook for about 5 minutes or until the onions start to turn translucent and the mushrooms are cooked down.
- Remove the veggies from the skillet to a plate.
- Add remaining butter to the skillet and turn down the heat to medium.
- Move steak to the skillet and cook until done – about 3-5 minutes.
- Add veggies back to the skillet, mix them around, and split the filling into two different sides (one for each sub). Place 2 slices of cheese across each filling, and cover your skillet for about 1-2 minutes to melt the cheese.
- Preheat oven to 275 degrees F.
- Once the cheese melts, move each filling to a sub.
- Tightly roll the sub up into a piece of aluminum foil.
- Move the subs to the oven for about 15-20 minutes.
- Remove from the oven and let sit for a few minutes before opening up the aluminum foil.
- Open them up and chow down!