Steak n Cheese subs are a delicious and hearty sandwich that can be enjoyed for lunch or dinner. They are also relatively easy to make, making them a great option for a quick and easy meal. This article will provide you with a few tips for finding the best recipe for steak n cheese subs, as well as some of the most popular recipes available. Whether you are looking for a classic steak n cheese sub or something with a little more flair, you are sure to find the perfect recipe in this article.
Here are our top 12 tried and tested recipes!
STEAK 'N' CHEESE SUBS
Debbie Stadtler of Fredericksburg, Virginia calls for flank steak in her easy, cheesy subs, but you could use any kind of leftover steak. "I like to serve them with extra ketchup for dipping," she says.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the steak, onion and Worcestershire sauce for 4-6 minutes or until onion is tender. Spoon onto roll bottoms; sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is melted. Drizzle with ketchup. Replace roll tops.
Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 727mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein.
PHILLY STEAK SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.
CHEESE STEAK SANDWICH
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a hoagie roll.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Freeze steak 30 minutes, then slice very thinly against the grain with a serrated knife and season with salt and pepper. In a nonstick skillet, heat oil and cook onion until browned and beginning to soften. Transfer onion to a bowl and wipe skillet clean. Cook steak until cooked through and browned around edges. Gather meat into center of skillet and top with onion and several slices provolone. Cook until cheese melts. Serve on a toasted roll.
Nutrition Facts : Calories 468 g, Fat 19 g, Fiber 3 g, Protein 27 g
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
CHEESESTEAK SUBS
Thin slices of roast beef are topped with peppers, onions and cheese to create this satisfying stacked sandwich. It's quick-to-fix, flavorful and sure to please even the biggest appetite. Accompany it with deli potato salad and peanut butter brownies...or serve frozen french fries and store-bought sugar cookies for dessert.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute the peppers and onion in oil until tender. Cut cheese slices in half. Place beef and cheese on the bottom of each bun. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Top with pepper mixture and bun tops.
Nutrition Facts : Calories 599 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1679mg sodium, Carbohydrate 77g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH
The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.
Provided by Michael Lomonaco
Categories Beef Cheese Onion Pepper Sauté
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
- 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
- 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
- 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
- 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
- 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.
PHILLY STEAK SANDWICH
These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
- Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
- Preheat oven on broiler setting.
- Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g
SCREAMING EAGLE CHEESE-STEAK SUB
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly - that is the magic of youth and appetite and America combined. After that, such a sandwich must be counted a special treat, and adapted to adult use. For this cheese steak sandwich, a version of the Screaming Eagle served in the dining halls of Boston College, the Jesuit university in Chestnut Hill, Mass., I made two essential changes: I used Cheddar in place of the usual white American the college uses; and I replaced the thin-shaved steak that is a hallmark of cheese steaks the world over with skirt steak. Doing so recalled Corinthians. When you are a child, American cheese and shaved steak can count as ambrosia. As an adult, it's kind of nasty. But skirt steak? Melting Cheddar? That is actually ambrosial. The fiery mayonnaise does the rest.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
- To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
- To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
- To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them against the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
- To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.
Nutrition Facts : @context http, Calories 975, UnsaturatedFat 41 grams, Carbohydrate 37 grams, Fat 68 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 22 grams, Sodium 1316 milligrams, Sugar 5 grams, TransFat 2 grams
CHEESESTEAK SUBS
Provided by Sandra Lee
Time 22m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside.
- In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside. In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside.
- Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove and set aside.
- Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve.
STEAK AND CHEESE SANDWICHES
Steps:
- Gather the ingredients.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the sliced onion and pepper until wilted. Remove to a plate and set aside.
- Heat the remaining butter and add the steak. Cook, stirring, until the beef is cooked to desired doneness, about 2 minutes. Do not overcook. Season to taste with salt and pepper.
- Heat the broiler.
- Place sub roll bottoms on a baking sheet. Spread with mayonnaise. Divide steak evenly among the rolls and top with the cooked onions and peppers. Top each with a slice of cheese.
- Place them under the broiler just until cheese is melted.
Nutrition Facts : Calories 692 kcal, Carbohydrate 22 g, Cholesterol 171 mg, Fiber 2 g, Protein 40 g, SaturatedFat 22 g, Sodium 472 mg, Sugar 3 g, Fat 49 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g
CHEESE STEAK SANDWICHES
My daughter's favorite meal and one we all look forward to. The meat can be fried up a head of time and refrigerated until needed. Then just assemble and broil as directed.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry sandwich steaks in frying pan, stirring often.
- When no longer pink, move to a plate lined with several paper towels.
- Use more paper towels to press on them to help drain the excess grease.
- On a baking sheet, lay steak or hoagie buns open flat.
- Place sandwich steak strips on both halves.
- Top sandwich steak with white American cheese and then provolone cheese.
- Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
- Top with peppers and/or onions, if desired, and mayonnaise.
Nutrition Facts : Calories 658.4, Fat 43.6, SaturatedFat 20.2, Cholesterol 107.9, Sodium 768.7, Carbohydrate 31.8, Fiber 1.3, Sugar 1.2, Protein 34.1
STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY
This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
- Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
- Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
- Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
- Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
- Enjoy!
Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams
Tips:
- Choose the right steak. For a classic steak and cheese sub, you'll want to use a thinly sliced, tender steak. Some good options include rib eye, top sirloin, or flank steak.
- Cook the steak properly. The best way to cook steak for a sub is to grill it or pan-fry it. Be sure to cook it to your desired doneness.
- Use fresh, high-quality ingredients. The better the ingredients you use, the better your steak and cheese sub will be. Use fresh vegetables, a good quality cheese, and a flavorful sauce.
- Don't be afraid to experiment. There are many different ways to make a steak and cheese sub. Feel free to experiment with different ingredients and flavors to find your favorite combination.
Conclusion:
The steak and cheese sub is a classic sandwich that is enjoyed by people of all ages. It's a simple sandwich to make, but it can be a bit messy. With the right ingredients and a little bit of practice, you can easily make a delicious steak and cheese sub at home.
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