Homemade Cheesesteaks With Mushrooms, Onions and Peppers
These Homemade Cheesesteaks With Mushrooms, Onions and Peppers are not your average cheesesteaks. Thanks to my "secret" ingredient, they pack a flavor punch that rivals any restaurant cheesesteak sandwich. And they're super quick and easy to make!
Servings: 4 large cheesesteaks (4 to 8 servings)
Estimated Calories: 897
Ingredients
- 2 tablespoons olive oil
- 8 ounces fresh sliced mushrooms
- 2 cups chopped onions, about ½-inch pieces
- 2 cups chopped red or green bell peppers, or a combination of red and green, about ½-inch pieces
- 2 pounds boneless sirloin steak (or ribeye steak), thinly sliced against the grain (about ⅛ inch thick x 1 inch long pieces)
- 1 tablespoon garlic powder
- 2 tablespoons Montreal Steak Seasoning, I use McCormick Grill Mates brand
- salt and pepper, to taste
- 4 (10 to 12-inch long) hoagie rolls, see note below
- 1 cup shredded mozzarella cheese
Instructions
- In a large skillet (I use a 12-inch skillet), heat the olive oil over medium-high heat. Add the mushrooms, onions and peppers; sauté, stirring occasionally, just until they begin to soften.
- Add the sliced steak, garlic powder, and Montreal steak seasoning; stir to combine. Cook, stirring occasionally, just until the meat is cooked through and lightly browned. Note: Keep an eye on the heat and turn it down, if needed. A little brown on the meat and veggies is a good thing, but burnt veggies are not!
- While the meat is cooking, preheat the broiler.
- Taste the meat mixture and season with salt and pepper, if needed. Note: there is salt and pepper in the steak seasoning, so I don't usually need to add any more.
- Slice open the rolls (don't cut all the way through) and place them on a large baking sheet; divide the meat mixture evenly among the rolls.
- Top each sandwich with ¼ cup of the mozzarella cheese.
- Broil until the cheese is melted and the buns are lightly toasted on the top. Serve immediately.
Recipe Notes
- You need to get good, sturdy, chewy hoagie rolls. I'm talking the ones from the bakery section of the grocery store (or, even better, an actual bakery). Flimsy, soft rolls just won't do because they will most likely fall apart with all that filling.
- Refrigerate any leftover meat mixture in an airtight container for up to 3 to 4 days. Reheat, assemble your sandwiches, broil, and enjoy.
- This recipe makes 4 big, hearty, and filling sandwiches! Depending on appetites and what you are serving them with, you can get 4 to 8 servings (some people might only want half of one).
- Estimated calories are for one whole sandwich.
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