I went on a road trip years ago with my mom and one of the places we stopped was at a small strip mall, in a somewhat sketchy looking area, just over the bridge from Philly to New Jersey. This little hole in the wall sandwich shop, made the best Cheesesteak Sandwiches I have ever had. It was amazing!
Do you have leftover steak in your fridge? Whip up these Quick Cheesesteak Sandwiches and eat something brand new!
Being considered a West Coast gal doesn’t give me much credibility in this area, but I know what I know and these piping hot sandwiches, “extra peppers” made on a huge grill by an angry looking little man, rocked my world! He actually reminded me a little of the Soup Nazi from The Seinfeld Show. Both specialized in amazing food and poor customer service.
If you don’t know what a cheesesteak or Philly cheesesteak sandwich is made from, it is thinly sliced beefsteak seared and chopped on a flat top grill, melted cheese, an assortment of peppers, mushrooms onions and/or jalapeños, served on a hoagie roll. That’s it and that’s all!
Quick Cheesesteak Sandwiches are an speedy weeknight meal that really satisfies!
This recipe was born like most of my recipes, by perusing the fridge for what I had leftover. On this day I had left over bbq’d flap meat, a few bell peppers, a handful of mushrooms and cheese in the fridge, so this was easy. I just needed to make it my own and we were good to go. I like chipotle mayo, so I whipped up some of that to go with these Quick Cheesesteak Sandwiches and we were happy campers!
The peppers and onions I julienned and then sautéed until tender and the mushrooms I cooked in a dry non stick skillet because I wanted them to get a little crusty sear on them. I also julienned one jalapeno pepper for a little heat. The meat was already cooked a few days earlier and was cold from the fridge, so it allowed me to slice it into thin strips. I sautéed these strips of meat in a skillet with scant amount oil and a little Worcestershire sauce for added flavor.
Once everything was heated and tender, it was just matter of whipping up a quick chipotle mayo and splitting the rolls so I could load them with cheese and the hot meat, pepper, onion and mushroom mixture. It doesn’t get much easier than that and the flavor of these Quick Cheesesteak Sandwiches is outstanding!!
Quick Cheesesteak Sandwiches
- 8 ounces leftover steak, cut into thin strips
- 4 tbsp veg oil
- 2 tbsp Worcestershire sauce
- 2 tbsp butter
- 2 large bell peppers, julienned
- 1/2 large sweet onion, julienned
- 8 ounces sliced mushrooms
- 8 ounces sliced white American cheese or provolone
- 4 soft, hoagie rolls, split lengthwise
- 1 chipotles pepper in adobo sauce
- 1 tbsp lime juice
- 1/2 cup mayonaise
- salt and pepper to taste
- Saute leftover steak in 2 tbsp of veg oil and 2 tbsp Worcestershire Sauce, until heated through.
- Saute bell peppers and onions in 2 tbsp veg oil until tender, sprinkle with salt and pepper to taste.
- Saute mushrooms in a dry nonstick skillet until tender, you are looking for a darker, crustier color for intense mushroom flavor.
- Combine, meat, peppers, onions and mushrooms together, toss to mix.
- Place mayo, chipotle pepper, lime juice in food processor and grind to mix. Season with salt and pepper.
- Split rolls lengthwise, put cheese on rolls and put under broiler to melt cheese.
- Remove rolls from broiler, spread chipotle mayo on bun and then using tongs, place a few large scoops of meat and peppers into roll. Enjoy!
I like to experiment a little, so making this my own is important. I sometimes use provolone cheese, but also white American cheese for extra creaminess. I like sweet cherry peppers, but I also like a bell pepper. I have used strips of chicken instead of beef and added extra onions and mushrooms. Make it your own and you will make it often!! Enjoy friends!
Do you have a favorite regional food you have made your own, like I have Quick Cheesesteak sandwiches and left over steak?