Cheesesteak Sandwiches

This sandwich is loaded with thin griddled beef, onions, peppers and melted cheese. It is a family favourite in my house. The secret ingredient is Sawmill Sesame Steak Sauce. My family cannot eat a steak without it, so I figured it belongs in this sandwich too. You can buy the sauce in most grocery stores. If you cannot find it the sandwich will still taste good without it.

INGREDIENTS


2 pounds top loin or rib-eye steak
2 onions
2 bell peppers, any color
4-6 tablespoons extra-virgin olive oil or vegetable oil
Tex-Mex seasoning to taste.
4 cloves of garlic, minced
Salt
Pepper
4 Tablespoons Sawmill sesame steak sauce
Havarti cheese, thinly sliced
8-10 soft hoagie rolls
Sriracha sauce

PREPARATION

Slice partially frozen meat across the grain, into thin slices.If some slices are a little thick, use a meat pounder/mallet and pound it thin.


Heat 1-2 tablespoons of oil in a frying pan over medium heat.Brown the meat. Sprinkle the meat with a little Tex-Mex seasoning and salt and pepper to taste.Once it is cooked remove it to a plate. Fry the beef in batches adding more oil as needed to the next batch. Do not overcrowd the pan as you will end up just steaming the meat, not browning it. Peel and halve the onions. Slice into thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thin slices.


Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and peppers and cook until softened, stirring frequently. Add garlic, cook for one minute.


Add beef into the pepper and onion mixture. Add the Sawmill Sesame Steak sauce. Stir to combine.


Turn the oven onto the broil setting. Split the rolls. Butter each side of the roll. Place the rolls on a baking sheet, butter side up and toast the rolls under the broiler until lightly crisped. Top one half of the roll with a mound of the meat mixture. Top the meat with a slice of cheese. Place the rolls back into the oven to quickly melt the cheese. If you like it hot add a little Sriracha sauce.

Print Recipe:Cheeseteak Sandwiches

Cook and brown the meat. Cook in batches adding more oil to the pan as needed. Season the meat with Tex Mex seasoning and a little salt and pepper to taste..

Remove the cooked meat to a plate.

Add a little more oil to the pan and cook the onions and peppers until soft. Then add the garlic and cook for one more minute.

 Then add the garlic and cook for one more minute.

The secret ingredient!!

Add the meat to the onion and pepper mixture over medium heat. Stir in the Sawmill Sesame Sauce. Turn off the heat.

Spit and butter the rolls. Toast the buns lightly under a broiler.

Mound the meat onto one side of the rolls.

Top the meat with a slice of cheese.

Place back under the broiler to melt the cheese and toast the buns a little more.

Add a little Sriracha sauce if you wish.