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Easy Steak Sandwich

Easy Steak Sandwich

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
zigmondo

zigmondo

It tried for years to make a cheesesteak as good as the take our sub shops of Southeastern Massachusetts. I think these are about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.

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Nutrition

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  • Calories:
  • 1196 kcal
  • 60%
  • Fat:
  • 57.7 g
  • 89%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 74.3 g
  • 149%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 2205 mg
  • 88%

Based on a 2,000 calorie diet

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Directions

  1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
  2. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
  3. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

condor43
56

condor43

2/25/2008

Just so happens, this sammie is the same in northeast MA. I made one yesterday for the first time and a hint would be to get the rawest deli roastbeef and have them shave the meat at .04 on the slicer. I can't get a really good cheesesteak where I live now in AZ, so I got going on my own and it came out great. I carmelized onions, charred a red and yellow pepper. Incorporated the prepared onion/peppers with the pan-fried shaved steak, topped with white american and it was delicious. I will probably expand with pepper rings and different cheeses but this one was great on a sub roll.

K.Baker
37

K.Baker

3/8/2007

This was the easiest steak sandwich to make and my family loved it! I used provolone instead of the sharp Cheddar which gave it a smoky flavor. I will fix this again.

Mike Pellerin
22

Mike Pellerin

7/1/2006

This is the "quintessential" Massachusetts cheese steak! Pop the thing under the broiler for a few mins., if you like toasty bread. Serve with chips, pickle and a coffee shake!

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