Cheesesteak Sandwiches

Ok, so just think about this combination: steak, peppers, onions, cheese, and a hoagie roll. Pretty much any way you combine those things, you’re going to get something yummy. This is my version of a Philly Cheesesteak Sandwich. I won’t call it that, since it’s not an exact replica. I love this recipe, because it comes together in about 30 minutes.

This is a good recipe to have when you buy a family-size pack of steak that comes with 6 steaks…what do you do with the leftover 2 after you feed your family of 4? Make cheesesteak sandwiches of course!! Most of the ingredients for this are things you probably already have in your fridge and pantry. You could also put these in a grilled cheese if you don’t have the rolls.

You’ll need:

  • 1-2 steaks – I used two small top sirloins, you could use almost any cut since we’re going to slice this pretty thinly
  • 1 onion
  • 1 green bell pepper
  • Sliced cheese – I used Colby Jack because I forgot to buy Mozzarella, but any melting cheese will work
  • 1 tbs Spicy Brown mustard
  • 1 tsp Worcestershire sauce
  • 1 tbs of your favorite steak or chicken seasoning – either will work, they both have similar spices
  • A few dashes of hot sauce
  • Hoagie Rolls
  • Salt & Pepper

About 20-30 minutes before you’re going to start cooking, put your steaks in the freezer. This will make them much easier to slice. Take them out and slice them thinly. Season with salt and pepper.

Mix with the mustard, Worcestershire sauce, steak seasoning, and hot sauce. The hot sauce is completely optional, but it adds a nice kick on the back-end of this sandwich. It doesn’t make it mouth-watering spicy.

Let that sit while you slice the onion and bell pepper. Stir every few minutes.

Once your meat is thawed, heat a nonstick or cast iron pan over medium high heat. We’re going to cook this steak very quickly because it’s sliced so thin. Add about a tablespoon of olive oil and add your steak. It actually took me about 4 or 5 batches because I have a small cast iron skillet. The point is to brown your steak, not steam it, so you don’t want to crowd the pan. Cook on the first side until the edges are cooked (about 2 minutes) and then flip for a short 30 seconds. Remove those to a plate and continue till all of your steak is done.

Add your peppers and onions and saute for 4-5 minutes. I like my onions slightly caramelized, so feel free to go shorter if you like them to have more crunch.

Meanwhile, heat your oven to 400 degrees and slice your rolls. Lay cheese on each side and slide in your rolls to toast and let the cheese melt. Check on them every couple minutes so they don’t get to the point where they burn. I’ve done this a time or two and had to start completely over or beg my husband to go to the store!

Once your peppers and onions are done, add your steak back into the pan to heat it through. Top your rolls with the meat and peppers and serve!

Buon appetito!

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