Steak Hoagies with Mushrooms, Onions, and Peppers

Oh those were yummy and so quick and easy to make. The only thing I would do differently is use some Worcestershire sauce and use Heinz 57 instead of A1. I had these prepped and cooked in less than thirty minutes and they tasted as good as a sandwich at our favorite steak sub shop. An added bonus was I made these for less than $8 which is about $8 less than a trip to our local steak sub shop. Give these a try, you won't be disappointed.

Steak Hoagies with mushrooms, onions, and peppers
Cooks Country Magazine June/July 2008

2 strip steaks, about 1 inch thick
salt and pepper
2 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoon steak sauce
1/2 teaspoon dried oregano
4 (6 inch) sub rolls, slit partially open lengthwise
6 ounces thinly sliced deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest five minutes, then slice thin 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, 8 to 10 minutes. Off 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.