Steak Subs

Isn't that picture mouth watering? I am a huge steak sub fan!!! That ooey gooey melty cheese, delicious grilled veggies and hunks of beef . . . I'm sold. These were so awesome, they just went in my monthly family dinner rotation. Thanks to Melanie at My Kitchen Cafe, she is fabulous. The link to her original post is here. Try serving with steak fries for a real diner experience.

*Makes 4-6 large sandwiches

3-4 pounds sirloin steak, about 1 inch thick (or whatever steak is cheapest!)
1 tablespoon sauté spice (equal parts black pepper, salt, and garlic powder)
2 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
2 tablespoons steak sauce (used A-1 bold and spicey, hubby's fav)
1/2 teaspoon dried oregano
4-6 (6 inch) sub rolls, slit partially open lengthwise
6 ounces thinly sliced deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Pat steak dry with paper towels and rub saute spice liberally into each side. Heat 1 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (this is all the cooking time the steaks get so cook them according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

ps- these are Melanie's exact instructions, not my words.

pps- just as good the next day. Refrigerate the innards and pick up with the baking in the oven step.