Description
Indulge in these savory Garlic Steak and Cheese Sandwiches, a flavorful twist on the classic cheesesteak. Thinly sliced steak, sautéed with garlic, onions, and peppers, then topped with melted provolone cheese and served in a toasted hoagie roll.
Ingredients
Scale
Steak and Vegetables:
- 1 ½ pounds ribeye or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 4 hoagie rolls or sub buns
- 8 slices provolone cheese
- 2 tablespoons garlic butter (for toasting rolls)
- Optional: mayonnaise or steak sauce for serving
Instructions
- Sauté Vegetables: Heat olive oil and butter in a skillet. Sauté onions and bell peppers until caramelized. Add garlic.
- Cook Steak: Push veggies aside, add steak, season, and cook until browned. Mix with veggies.
- Toast Rolls: Preheat broiler. Brush rolls with garlic butter, toast until golden.
- Assemble Sandwiches: Fill rolls with steak mixture, top with provolone. Broil until cheese melts.
- Serve: Enjoy hot sandwiches with optional condiments.
Notes
- Enhance with mushrooms or pepper jack cheese for extra flavor.
- For easier slicing, freeze the steak briefly before cutting thin slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 95 mg
