Weeknight Cheese Steak Sandwiches

These are inspired by Philly Cheese Steak Sandwiches, but less complicated, super easy & extremely delicious!

Heat the oil in the skillet over medium heat. Pound out the flank steak & slice it against the grain into thin strips. Sprinkle generously with seasoning. For this I used McCormick’s Garlic, Onion, Pepper & Sea Salt mix. Cook until no longer pink.

Meanwhile, in a cast iron skillet (if you have it) on a different burner, heat bacon grease (if you have it) or olive oil on medium & add the sliced onion & mushrooms. Stir frequently to get nice caramelization & even browning.

Once the onions & mushrooms are nicely browned, add the sweet pepper slices & cook for another 2-3 minutes. They will break down a lot faster so its better to add them to the skillet toward the end.

Once the steak is cooked through, remove from heat & slice the slices into bite sized pieces. Add them to the cast iron skillet with the uber yummy vegetables. Let it sit all together while you prepare the breads.

I found these Bolillo rolls at my local Safeway. They were so soft & perfect for this open faced sandwich that I pictured in my head. If you can’t find something similar, hoagie or french rolls will work just as well. Slice the rolls in half lengthwise & make a crater by digging out the soft bread from the center. Now you have something you can munch on while you finish up dinner. You’re welcome. Spread a little cream cheese on each slice & then sprinkle with seasoning. I used the same McCormick’s mix that I used on the steak.

Spoon the steak & veggie combo down the center of each sandwich. OMG doesn’t that look amazing?? It’s not done yet. Now comes the cheese.

Sprinkle with shredded cheese mixture. For this I used equal amounts of medium cheddar, Monterey jack & mozzarella. Set it under the broiler for 3-4 minutes or until cheese is melted & tops are a little browned. Be sure to watch the broil constantly because one too many seconds & your dinner will be toast. Burnt toast. Get it?

Enjoy! My kids each ate two. If you wanted leftovers for lunch tomorrow, you’re probably taking tuna salad. 🙂

Weeknight Cheese Steak Sandwiches

Crazy delicious cheese steak sandwiches that take no effort whatsoever & are done super fast!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Cheese, Sandwiches, Steak
Servings: 6

Ingredients

  • 1.5 lbs flank steak, sliced thin & against the grain
  • 1 small yellow onion, sliced into thin strips
  • 6 cremini mushrooms, sliced
  • 8 sweet mini peppers, deseeded & sliced
  • 3/4 cup shredded cheddar
  • 3/4 cup shredded Monterey Jack
  • 3/4 cup mozzarella
  • 1.5 tbsp steak seasoning, divided
  • 1/4 cup cream cheese, room temperature for easy spreading
  • 5 Bolillo rolls can use hoagie or french rolls
  • 4 tbsp olive oil, divided

Instructions

  • In a large skillet, heat two tablespoons of olive oil over medium heat.  Add the flank steak & one tablespoon of seasoning & cook (stirring occasionally) until no longer pink.  Remove from heat. 
  • In a cast iron skillet on a different burner, heat the remaining olive oil over medium heat.  Add the onions & mushrooms.  Cook until caramelized & nicely browned all over, about 5-7 minutes.  
  • Add the mini peppers to the onion mixture & stir & cook for another 2-3 minutes.  
  • While the veggies are finishing up, slice the steak into little bite sized pieces.  Add the steak bites & any remaining oil/seasoning from the skillet they cooked in to the cast iron skillet with the veggies.  Stir everything together & let rest while you prepare the bread. 
  • Slice the rolls in half length-wise.  Use your fingers to tear out the centers of the bread slices to make a canal in each half.  (Reserve the removed bread for a different use.)  Lay them in a single layer on a baking sheet that’s been lined with foil for easy clean up. 
  • Spread each slice of bread with a little bit of cream cheese.  Sprinkle the top of each bread half with the remaining steak seasoning.  
  • Fill each bread half with the steak / veggie combo. 
  • Mix the shredded cheeses together & use it to top each sandwich with about 3 tablespoons or so (or more, to your desired liking).  
  • Broil about 4 inches from heat for 3-4 minutes, or until cheese is melted & tops are just beginning to brown.  Voila!

Notes

It only takes a split second to burn food under the broiler so be sure to watch your food constantly.
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