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Steak Hoagies with Mushrooms, Onions and Peppers

Yield: 6 sandwiches
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

  • 3-4 pounds sirloin steak, about 1 inch thick (see note) (strip steaks are originally called for in the recipe but were way too expensive when I shopped so use whatever is the best buy)
  • 1 tablespoon sauté spice, (equal parts black pepper, salt, and garlic powder)
  • 2 tablespoons olive oil
  • 1 medium onion, sliced thin
  • 1 red bell pepper, seeded and sliced thin
  • 8 ounces white mushrooms, sliced thin
  • 2 tablespoons steak sauce, (I used A-1)
  • ½ teaspoon dried oregano
  • 6 (6-inch) sub rolls, slit partially open lengthwise
  • 6 ounces thinly sliced deli provolone cheese

Instructions 

  • Adjust oven rack to upper middle position and heat oven to 450 degrees. Pat steak dry with paper towels and rub saute spice liberally into each side. Heat 1 tablespoon oil in large skillet over medium high heat until rippling.
  • Cook steaks until well browned, 5 to 6 minutes per side (this is all the cooking time the steaks get so cook them according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.
  • Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.
  • Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Notes

Steak: strip steaks are originally called for in the recipe but were way too expensive when I shopped so use whatever is the best buy.