Cheesesteak Sandwiches

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    Cheesesteak Sandwiches | tablefortwoblog.com

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    What a whirlwind this past week was! San Francisco was amazing. I cannot wait to share with you all the photos of what we did and eats we ate. Hands down, San Francisco is my favorite U.S. city. Just when I thought I’ve done it all, you find out even more to do! It’s good to be back, though. I was exhausted!

    Let’s talk VMA’s real quick. Miley’s performance? A big w-t-f. Girl needs to stop with the shock value and just be Hannah Montana again, ok not really, but tone down the trashy! I’d love to be a fly on the wall when Miley told him Liam what she was planning on doing for her performance.

    Hands down, best image of the night that sums up Miley’s overall performance from the Smith family.

     

    The *NSYNC “reunion”? Kind of lackluster and anticlimactic. But JT’s KILLER performance? How does he have the stamina for that?! He’s amazing. Sorry, I’m a late 90’s girl, I have to bring my teenie bop moment out. Also, did you know I share the same birthday as JT? Yup, January 31st. I’m automatically epic, right?

    So I HAVE to ask the age-old question: were/are you a BSB or *NSYNC fan? :)

    Okay, on to the food!

    A couple months ago, I got a sudden craving for cheesesteaks. There’s this deli by my office and they make a really killer rueben-style cheesesteak. It’s one of the most addicting sandwiches and it’s bad news that it’s so close to me for lunch! I’ve already been back on numerous occasions and I’d inhale the entire sandwich as soon as I got back to my desk. How embarrassing, lol…however, when the craving for a cheesesteak hit me, it wasn’t a work day and I wasn’t within walking distance to just go get one. I had to make one myself!

    In the midst of the craving, I remember that Julie shared a neat trick about making cheesesteaks a while back (Lindsay also made her cheesesteaks this way, too). Wrapping them tightly in foil and popping them in the oven for 10-15 minutes. It softens up the bread and lets everything meld together. I never really thought to do it this way so I thought I’d give it a shot because I was really craving a ooey gooey cheesesteak with some ridiculously soft bread.

    I’m really impressed with this little trick! It really does make everything soft and melty. The flavors saturate the bread, too. I love it! I have since adapted this method of making subs into how I make all my subs! Just a few weeks ago I used this same method and I made some pepperoni meatball subs and they turned out just as good – soft bread, gooey and melted cheese, toasty and warm on the inside. Thanks for the great tip, Julie!

    5 from 1 vote
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    Cheesesteak Sandwiches

    This method of making cheesesteak sandwiches is a keeper! 
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2
    Calories: 531kcal
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    Ingredients

    • 3/4 pound of thinly sliced ribeye steak, I get mine in bulk from the Asian supermarket in the meats section. They have them pre-thinly sliced. Just ask where the bulgogi meat is
    • 1 medium green pepper, sliced into strips
    • 1 medium onion, sliced into strips
    • 6 oz portobello mushrooms, sliced
    • 1 cup shredded provolone cheese
    • Salt and pepper, to taste
    • 2 sub rolls, sliced in half (but not all the way through)

    Instructions

    • Preheat oven to 375 degrees Fahrenheit. Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.
    • In a large skillet, saute onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
    • In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).
    • To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.
    • Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
    • After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully, it'll be hot) and enjoy!

    Notes

    Method adapted from The Little Kitchen
    Nutrition Facts
    Cheesesteak Sandwiches
    Amount Per Serving (1 sub)
    Calories 531 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Carbohydrates 55g18%
    Fiber 4g16%
    Sugar 8g9%
    Protein 32g64%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 65 Comments
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    Comments

  • Casey says:

    I couldn’t find the thinly sliced meat like you recommended but I did find sandwich cut beef sirloin. How would you suggest to cook the meat?

    • Julie says:

      I would cook it the same way. Enjoy!

  • Terri says:

    Delicious! I just used steak-umms but they were great. I’ll get steak the next time.

  • Ann says:

    I made these with deli London broil and they were amazing. The foil is the trick to melted cheese and soft chewy rolls.

  • Shelly Hulsey says:

    I’m making them now. I used a roll from the deli that might be smaller and it made 5 sandwiches. I will let you know how they turned out and maybe include a photo..

  • Shelly Hulsey says:

    They were just delicious! I didn’t get a pic though. But ohhhh soooooo goooood! Hubby enjoyed two of them and we have leftovers for lunch tomorrow. I made Au Jus to dip them in.

    • Julie says:

      Awesome! Glad you all enjoyed :)

  • Kristen Holland says:

    Super excited! Everything is in the oven now! Never thought how else this would be to enjoy cheesesteak subs at home would be .

  • Alexandra says:

    Just made this tonight and it’s amazing how quick and easy it is! Only thing I did differently was that I didn’t have shredded provolone cheese, instead I had slices. So I just laid two cheese slices side by side on the sub, and then topped it with the meat filling. Definitely going to keep this recipe around!

  • Angelo says:

    this sounds like something my wife and I will enjoy. I love Cheedars
    sandwich but she wont go there because there is always a line.

  • Linda Abernathy says:

    I’ve done these a lot of times and finally have it worked out where they don’t fall apart. First I use deli meat, usually london broil. I cut the sub roll and at the bottom I put 2 slices of provolone, do basically the same as above but I add dry steak seasoning and Lee&Perrins Bold Worchestershire (it’s thicker). As I take the steak, onions, shrooms and whatever else you added in the skillet, I use a slotted spoon and push another spoon over it to drain liquid, keep in mind too much liquid equals soggy subs. This is one of my favorite dinners! Soooooooooo easy!

  • Angela Lichvar says:

    Your recipe is great, but I recommend making a A-1 or Worcestershire and liquid smoke brush on sauce to put on the bread before adding the meat and veggies. It gives so much flavor. Just a thin layer is needed.

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