Easy Steak Sandwich

Easy Steak Sandwich

49
zigmondo 0

"It tried for years to make a cheesesteak as good as the take our sub shops of Southeastern Massachusetts. I think these are about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 1196 cals
Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

  • Calories:
  • 1196 kcal
  • 60%
  • Fat:
  • 57.7 g
  • 89%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 74.3 g
  • 149%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 2205 mg
  • 88%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
  2. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
  3. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

Footnotes

  • Tips
  • When shopping for steak sandwich steak, I advise you pay more attention to the way the meat looks than the cut. You can't go wrong with a nice tender 'New York', but I tend to look for the cheap steaks with some nice marbles (fat).
  • If you have time, freeze the steak. Then, with your sharpest knife, slice the frozen steak as thin as you can. That is the hardest part.

Reviews

49
  1. 62 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Just so happens, this sammie is the same in northeast MA. I made one yesterday for the first time and a hint would be to get the rawest deli roastbeef and have them shave the meat at .04 on the...

Most helpful critical review

Nice sandwich but not even close to a Philly Cheesesteak.

Just so happens, this sammie is the same in northeast MA. I made one yesterday for the first time and a hint would be to get the rawest deli roastbeef and have them shave the meat at .04 on the...

This was the easiest steak sandwich to make and my family loved it! I used provolone instead of the sharp Cheddar which gave it a smoky flavor. I will fix this again.

This is the "quintessential" Massachusetts cheese steak! Pop the thing under the broiler for a few mins., if you like toasty bread. Serve with chips, pickle and a coffee shake!

Wow! I've never had a Southeastern Massachusetts cheesesteak before but boy it sure is good. I'm used to Philly style (Pat's or Geno's)and this is so "easy" and so delicious. My husband is a ...

it was a very good sandwich. it was very spicey, and smelled amazing while cooking. I acually forgot the cheese so it was less cheesesteak and more, well, steak. it was very easy to cook too. St...

Used leftover london broil for this along with roasted red peppers and hot banana peppers. Pepper Jack cheese went nicely with this sandwich and so did some thinly sliced, fried potatoes. Thank ...

Nice sandwich but not even close to a Philly Cheesesteak.

Way to go!!! I just love those cherry peppers in this sandwich and I add some of the juice from the jar to the pan when it's cooking. Put a small lid over the meat/cheese and the cheese will m...

If you brown the baguette on the inside, it will help keep any grease out of the bun. Also while unfrozen meat might be easier to cut, using fresh never frozen steak will ensure maximum quality....