These Insanely Delicious (and Quick!) Cheesesteak Sandwiches are the answer to a busy evening when you are exhausted and everyone is hungry. Beef strips are marinated in a flavorful mixture that does double duty: it flavors and tenderizes the beef, and is also stirred into mayo to create a kicked up spread for the buns.
Autumn is my absolute favorite time of the year—
I love pulling out all my favorite cozy sweaters, the smell of crisp autumn leaves in the air, and getting my days back into a more normal rhythm thanks to the school schedules!
And while things settle down on the farm, and life takes a less hectic pace there is still the everpresent “what’s for dinner” conundrum, especially on Football nights.
If you are a sports family you know the drill. Between transporting the kiddos to and from the activity, the usually long practices themselves, fitting in homework afterward and everything else, the idea of squeezing a meal into that mess is daunting.
But I have been scouring Pinterest for the best quick and easy dinners to serve up when your evening is busy, you are exhausted and everyone is after practice hangry, and these Insanely Delicious (and Quick!) Cheesesteak Sandwiches are a winner!
Insanely Delicious (and Quick!) Cheesesteak Sandwiches
My family absolutely raved the first time I made these sandwiches. My husband asked that these be added to our monthly meal rotation, and I made sure to add them to my Plan to Eat monthly plan that night.
If you struggle the dinnertime dilemma of “what am I going to serve my family” every evening I highly recommend a meal planning app like Plan to Eat, it has definitely helped me get meals and my budget in control.
But back to our Insanely Delicious (and Quick!) Cheesesteak Sandwiches! These sandwiches are incredibly crave-worthy. The beef strips are marinated in a flavorful mixture that does double duty: it flavors and tenderizes the beef, and also is stirred into mayo to create a kicked up spread for the buns. You will love the flavors going on in this marinade!
These sandwiches are incredibly crave-worthy. The beef strips are marinated in a flavorful mixture that does double duty: it flavors and tenderizes the beef, and also is stirred into mayo to create a kicked up spread for the buns. You will love the flavors going on in this marinade!
You will love the flavors going on in this marinade!
The traditional meat that is used in Philly Cheesesteak Sandwiches is thinly sliced Ribeye, but my cheesesteak sandwich isn’t traditional (sorry cheez-whiz fans!). I found a beautiful boneless top sirloin steak on sale at Tops Markets, and went with that. The ribeye is the most tender cut of meat, however, I have found Top sirloin steak is also a very tender cut of meat, and when the thinly sliced meat is left to marinate for a few hours it only gets more tender.
When slicing whatever meat cut you choose; Ribeye or Top Sirloin, I always find it is easier to slice if I work in small sections rather than trying to slice off a large cut of meat. A very sharp knife will be your friend here, but if you have a hard time, pop the steak in the freezer for about half an hour, the meat will firm up and be much easier to cut.
To make this meal even easier for those hectic sports nights, a very little bit of prep the evening or morning before you will serve it makes dinner time a breeze. Slice up your beef (you can also slice your peppers and onions at the same time and store those in a separate Ziploc bag) and throw it in the fridge, when it is time to cook drain the beef, preheat the oven and you are 15 minutes away from a dinner that will leave the whole family satisfied.
- 1 1/2 lbs. ribeye or top sirloin steak, very thinly sliced
- olive oil
- 1 large onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 3/4 cup freshly grated sharp cheddar cheese, or more to taste
- 8 Provolone Cheese Slices
- 4 soft hoagie rolls
- 1 Tablespoon reserved flavored mayonnaise, see directions
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 tsp EACH garlic powder, onion powder, dried thyme, dried parsley
- 1/4 tsp EACH pepper, red pepper flakes
- 1 tablespoon Reserved Marinade, see directions
- 1/2 cup mayonnaise
- Hot sauce to taste, optional
- Whisk all the Marinade ingredients together. Remove 1 tablespoon of the marinade and add to a small bowl with 1/2 cup mayonnaise to make "Flavored Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
- Add steak and marinade to a container or Ziploc bag to marinate.
- Marinate for 6 hours, or up to overnight. Remove steak from fridge 20-30 minutes before cooking.
- Preheat oven to 400 degrees F.
- Prepare hoagie rolls by slicing each in half horizontally. Hollow out the bottom and top halves of bread, leaving about a 1/2-inch-thick shell.
- Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off the steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with a spatula as you cook. Remove to a paper towel-lined plate. (You can also chop the meat on a cutting board once it is fully cooked.)
- Wipe out skillet and heat one tablespoon olive oil over medium-high heat. Add peppers and onion and cook 6-8 minutes or until softened. Remove the pan from the heat and add steak back to the pan along with 3/4 cup cheddar, and 1 tablespoon of the Spiced Mayonnaise. Stir just until the cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
- Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and enjoy immediately.
Recipe Adapted from Carlsbad Cravings