Description
Delicious cheesesteak hoagies filled with tender ribeye steak, sautéed vegetables, and melted cheese.
Ingredients
Scale
- 2 eight inch hoagie rolls (sliced)
- 2 tablespoons unsalted butter (divided)
- 1/2 green bell pepper (sliced)
- 1 small onion (sliced)
- 4 button mushrooms (sliced)
- 16 ounces boneless ribeye steak (thin sliced)
- salt and pepper (to taste)
- 2 teaspoons worcestershire sauce
- 4 slices white american cheese
Instructions
- Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
- In a sauté pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
- Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worcestershire sauce to skillet and stir to combine.
- Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
- Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.
Notes
- For a crispy roll, toast the hoagie rolls before filling.
- Feel free to add more vegetables like spinach or jalapeños for extra flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sandwiches
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 hoagie
- Calories: 700
- Sugar: 2g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg