Yes it’s a little bit of a splurge to use New York Strip Steak for a Cheesesteak Sandwich. But give it a try and you won’t want a cheesesteak any other way. Plus the meat is so tender and tasty, packed with so much more flavor than cheaper cuts of meat, a little steak goes a long way in this sandwich. This recipe makes 4 sandwiches- but they are packed. You could easily stretch it to 5 or 6.
The addition of portobello mushrooms instead of those flimsy little button mushrooms, adds even more meatiness to the sandwich. Sometimes it’s hard to tell if you’re biting into a piece of meat or a mushroom.
I add a little bit of thyme to my cheesesteaks, because I love the way thyme tastes with steak and sautéed vegetables. You could use the more typical oregano instead.
- 2 strip steaks
- salt and pepper
- 1 1/2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium sweet onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 Portobello mushroom caps, sliced
- 1/4 teaspoon dried thyme
- 1/2 tablespoon soy sauce
- 1/2 tablespoon Worcestershire sauce
- 4 (6-inch) sub rolls
- 8 slices thinly sliced provolone cheese
- 4 teaspoons mayo
- Pat steak dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once very hot, add steak and cook 3 to 5 minutes per side. Transfer to a plate to cool and then slice thinly against the grain.
- Heat oven to 450 degrees.
- Add remaining oil and butter to skillet along with onion, red pepper, and mushrooms. Cook until soft and nicely browned, 8 to 10 minutes. Stir in soy sauce, Worcestershire sauce, and thyme. Add sliced steak and remove from heat.
- Split sub rolls open and spread 1 teaspoon butter on each roll.
- Divide steak mixture between rolls and top with cheese. Place on a baking sheet and heat in oven for 3 to 5 minutes, until cheese is completely melted.
Yield: 4 sandwiches