My son loves these so I gave making them at home a try, I’m not usually a sandwich eater but for these I’ll make an exception! Yum!
- 3 medium onions, sliced as thin as possible and rings separated
- 1 cup mushrooms, sliced
- 2- 8 oz chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)
- 2 TBS olive oil
- Provolone cheese slices
- 5 Italian, or hoagie rolls
- Salt and pepper
- Dill pickle spears
Freeze steak before slicing. Slice it paper thin.
In a large frying pan over high heat, add oil and heat. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent.
Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste.
Heap cooked meat mixture in a long pile across pan. Lay cheese slices over meat until melted.
Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. OR, load your bread with meat and cheese then wrap in tinfoil and place into a heated oven for 3 minutes to melt all cheese and warm. Serve with a dill pickle.