Swiss Mushroom Steak Hoagies
The Classic Combo Of Beef With Swiss Cheese And Sautéed Mushrooms Is The Star Of These Toasted Sub Rolls. The Juices From The Filling Soak Into The Bread On The Inside, But The Rolls Stay Perfectly Crunchy On The Outside. If You Are Looking For More Of A Philly Cheesesteak Flavor Profile, Substitute Green Bell Peppers For The Mushrooms And Use Provolone Cheese Instead Of Swiss.
Ingrediënten
- 2 Tablespoons Salted Butter
- 1 ½ Cups Frozen Chopped Onions
- 1 ½ Cups Frozen Sliced White Mushrooms
- 4 Cubes Frozen Crushed Garlic
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 16-Ounce Bag Frozen Fully Cooked Steak Strips
- 4 Teaspoons Worcestershire Sauce
- 1 Teaspoon Cornstarch
- 2 Teaspoons Water
- 6 Hoagie Rolls
- 6 1-Ounce Slices Swiss Cheese
Instructies
- Heat A Large Skillet Over High Heat.
- When Hot, Add Butter, Onions, Mushrooms, Garlic, Salt, And Pepper.
- Sauté Until Vegetables Soften, About 3–4 Minutes.
- Add Steak Strips And Worcestershire To The Skillet, Then Continue To Cook Until Beef Heats Through, About 5 Minutes.
- In A Small Cup, Combine Cornstarch With Water And Add To The Meat.
- Stir And Cook Until Sauce Thickens Slightly, About 1 Minute.
- Divide Filling Among Rolls, Top With Swiss, And Bake On An Ungreased Baking Sheet Until Cheese Melts And Exterior Of Rolls Becomes Crispy, About 8 Minutes.
- Serve Immediately.
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