Sandwiches
Southern
Yield: 3-4
Author: Tammy Nichols
Cheesesteak Hoagies - Master Cookbook Recipe # 582

Cheesesteak Hoagies - Master Cookbook Recipe # 582

These Cheesesteak Hoagies bring the steakhouse experience right to your kitchen! By flash-freezing the steak, you can get those paper-thin slices that cook up tender and fast. Combined with a savory homemade beef gravy, sautéed mushrooms, and onions, and topped with melty queso, these sandwiches are hearty, flavorful, and incredibly satisfying.

This is recipe #582 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min Freezing Time: 1 hr
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Ingredients

  • 1" thick ribeye or tri-tip steak (or packaged shaved steak)
  • 1 onion, sliced thin
  • 1 bell pepper, sliced into strips
  • 1 1/2 cups mushrooms, sliced
  • 1 clove garlic, minced or pressed
  • 1 Tbsp Dale’s Steak Seasoning
  • 1 tsp beef bouillon granules
  • 1 tsp cornstarch
  • 1/4 cup water
  • 8 oz Ole Queso cheese dip (original)
  • Olive oil & salted butter
  • Hoagie buns and extra butter for toasting

Instructions

  1. Prep the Steak: Place your steak in the freezer for 1 hour to "flash freeze." Once firm, remove and slice into very thin strips across the grain.
  2. Make the Gravy Base: Combine water and bouillon in a measuring cup. Microwave on high until boiling, then whisk in the cornstarch until smooth.
  3. Sauté Veggies: Preheat an iron skillet, griddle, or wok. Add 2 to 3 Tbsp of olive oil and sauté the onions and mushrooms over medium-high heat until soft. Set aside on a plate.
  4. Cook the Beef: Add 2 Tbsp each of olive oil and butter to the hot pan. Add the sliced beef and garlic. Stir constantly on high heat for about 2 minutes.
  5. Thicken: Give the bouillon mixture a quick whisk to incorporate any settled starch, then pour it into the pan with the beef. The gravy will thicken quickly; stir to coat all the meat.
  6. Assemble: Butter your hoagie buns and pile on the meat mixture, followed by the sautéed vegetables. Top generously with the queso cheese dip.
  7. Broil: Place the hoagies under a broiler for a minute or two until the cheese is bubbly and the edges of the bread are toasted. Serve while hot!

Notes

Tammy's Tips

Flash-freezing the meat is the absolute secret to getting those professional-looking thin slices at home! If you’ve never tried Dale’s Steak Seasoning, it adds a wonderful depth that makes the beef taste incredible. For the best result, use a cast-iron skillet or a wok to get that high-heat sear. These hoagies are messy, delicious, and always a crowd-pleaser at Collard Valley Cooks!