This steak sandwich recipe is as good as the takeout sub shops of Southeastern Massachusetts! I think this is about as close as you can get at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
1196 Calories
Recipe Instructions
Step 1
Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.
Step 2
Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.
Step 3
Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt. Scoop mixture into sliced baguette; pour some of the juices on top.
Ingredients
salt and pepper to taste
1 teaspoon hot pepper sauce
2 tablespoons butter, divided
2 slices sharp Cheddar cheese
4 large fresh mushrooms, sliced
¼ medium onion, sliced
¼ green bell pepper, sliced into long strips
1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
