Course
Dinner
Servings
6
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🚨Check out the Leftover Alert at the end of this recipe.
- 🥩 This recipe makes enough extra meat and veggies to use for salads. Adjust the recipe/grocery list (in half for meat and veggies only) if you don’t plan to make the salads.
- Don’t like mushrooms, onions, or peppers? Leave any of them out of the recipe.
Ingredients:
- 1.5 lb skirt or flank steak
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp canola oil
- 1 large sweet onion
- 4 bell pepper (mixed colors)
- 16 oz mushrooms
- 4 slices provolone cheese
- Your favorite aioli or mayonnaise (or make your own)
- 2 Hoagie Rolls
[Optional Garlic Aioli Recipe]
Directions:
- 🔪 Veg Prep (can be done up to 3 days ahead)
- Thinly slice the onion into half moons.
- Thinly slice bell peppers into strips.
- Thinly slice mushrooms.
- 🔪 Prep Steak (can be done earlier the day you plan to have this dinner)
- Thinly slice steak against the grain and set aside. Check out this article to see how. https://www.thekitchn.com/heres-exactly-how-to-slice-meat-against-the-grain-and-why-you-should-be-doing-it-meat-basics-215798
- Season steak with 1/2 tsp each of salt and pepper.
- Cook Steak and Veggies
- Pre-Heat oven (or toaster oven) to 400 degrees if you want to toast the roll that way. Or see the pan toasting version in step 4 below.
- Warm a large pan or dutch oven with 2 tbsp of canola oil.
- Evenly spread seasoned steak on the pan and sear for 1 minute. You may have to do this in a couple batches if all the steak doesn't fit in an even layer.
- Flip steak and sear the other side for 1 minute. Set meat aside.
- Refrigerate 1/2 the meat for the salads, if making.
- Add onion, peppers, and mushrooms to the pan + more oil if needed.
- Mix veggies so they are coated with oil, season with 1/2 tsp each of salt and pepper. And let the veggies saute, stirring and flipping occasionally.
- Once veggies have softened and all the liquid has evaporated, about 10-15 minutes (if making the full recipe), set half of them aside and refrigerate for the salads, if making.
- Add steak back to the pan along with any accumulated juices.
- Mix everything together well, then gather the meat and veggies together in an even crowded layer.
- Top and completely cover with cheese slices.
- Turn off the heat and cover the pan to let the cheese melt.
- Bread Prep
- Slice hoagie rolls 3/4 of the way through with a serrated knife.
- Spread thin layer of garlic aioli or mayonnaise onto the cut sides of hoagie roll.
- Toast the buns, aioli side up, in the oven until golden brown. About 5 minutes.
- Or toast them, aioli side down in a warm pan, lightly pressing down (don’t smoosh the bread!) for about 1 minute.
- Serve
- Spread more aioli on the buns.
- Uncover the cheesy meat and veggies mixture, and scoop onto buns.
- Enjoy!
🚨Leftover Alert
- Make and set aside extra steak and veggies for the steak salads.