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.
Ingredients
- butter: 2 Tbsp (divided)
- medium onion: 0.25 piece (sliced)
- mushrooms: 4 piece (sliced, fresh)
- green bell pepper, sliced into long strips: 0.25 piece
- well-marbled beef steak of any type, sliced as thinly as possible: 1 piece (1/2 pound)
- pickled hot peppers: 3 Tbsp (chopped)
- hot pepper sauce: 1 tsp
- salt and pepper: (to taste)
- slices sharp Cheddar cheese: 2 piece
- French baguette, cut in half lengthwise: 0.33333 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt. Dotdash Meredith Food Studios
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Scoop mixture into sliced baguette; pour some of the juices on top. DOTDASH MEREDITH FOOD STUDIOS
