Description
Cheesy Steak Sandwiches with Caramelized Onions and Mushrooms
Ingredients
For the Steak:
1 lb ribeye or flank steak
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper to taste
For the Caramelized Onions and Mushrooms:
1 large onion (thinly sliced)
1 cup mushrooms (sliced)
1 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
For the Sandwich:
4 hoagie or sub rolls
2 cups shredded provolone cheese
1/2 cup cheddar cheese
1 tbsp mayonnaise (optional)
Instructions
Prepare the Steak:
Season the steak with olive oil, garlic powder, smoked paprika, salt, and pepper.
Heat a grill pan or skillet over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes, then slice it thinly against the grain.
Caramelize the Onions and Mushrooms:
Heat butter and olive oil in a skillet over medium heat. Add sliced onions and mushrooms, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally, until they become soft and caramelized.
Assemble the Sandwiches:
Toast the hoagie rolls lightly in the oven or on a grill pan.
Spread mayonnaise (if using) on the bottom half of each roll. Layer with the sliced steak, then top with caramelized onions and mushrooms.
Sprinkle shredded provolone and cheddar cheese over the steak and veggies, then place the sandwiches under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve:
Serve these cheesy, savory steak sandwiches hot, with any desired condiments on the side.
These cheesy steak sandwiches are loaded with flavor and perfect for a satisfying lunch or dinner. Enjoy!
Step-by-Step Guide
1. Prep the Steak: Pat the steak dry with paper towels. This ensures a good sear. Rub with olive oil, then season evenly with garlic powder, smoked paprika, salt, and pepper. Let it sit at room temperature for 15-20 minutes.
2. Cook the Steak: Preheat your grill pan or a heavy skillet (like cast iron) over medium-high heat until very hot. Add the steak. For a 1-inch thick ribeye, cook undisturbed for 4-5 minutes per side for medium-rare. Avoid moving it to develop a crust.
3. Rest and Slice: Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for a full 5 minutes. This keeps the juices inside. Slice thinly against the grain (across the muscle fibers) for maximum tenderness.
4. Caramelize the Veggies: While the steak rests, use the same pan (adds flavor) or a new skillet. Melt butter with olive oil over medium heat. Add onions and mushrooms. Cook slowly, stirring every few minutes, for 10-12 minutes until golden brown and sweet. Do not rush this step.
5. Assemble and Melt: Toast the rolls. Layer with mayo, steak slices, then the onion-mushroom mixture. Pile the cheeses on top. Place sandwiches on a baking sheet and broil on high for 2-3 minutes, watching closely, until cheese is fully melted and bubbly.
Serving Suggestions
These hearty sandwiches are a meal on their own, but perfect pairings elevate the experience. Serve with a crisp side salad to cut through the richness, a bowl of tomato soup for dipping, or classic steakhouse sides like crispy potato wedges or garlic parmesan fries. For condiments, offer horseradish sauce, aioli, or a spicy chipotle mayo.
How-to Summary
Season and sear a steak until cooked to your liking, then let it rest. In the same pan, slowly cook onions and mushrooms until caramelized. Slice the steak thinly against the grain. Assemble sandwiches on toasted rolls with the steak, veggies, and a blend of provolone and cheddar cheese. Broil until the cheese is perfectly melted and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak? Absolutely. While ribeye is flavorful and tender, flank or skirt steak are excellent, budget-friendly options. Just be sure to slice them very thinly against the grain.
How can I make the onions caramelize faster? Don’t rush it—slow cooking develops the sugars and deep flavor. A pinch of sugar can help, but true caramelization takes time over medium heat.
Can I prepare any components ahead of time? Yes. You can fully cook the caramelized onions and mushrooms and slice the cooked steak up to 2 days in advance. Store separately in the fridge and reheat gently before assembling.
What’s the best way to melt the cheese without burning the bread? Toasting the rolls first creates a barrier. Also, keep the broiler rack in the middle of the oven, not the top, to melt cheese evenly without charring the bread.
Can I make this without a broiler? Yes. Assemble the sandwiches and cook them in a preheated panini press or wrap them in foil and bake in a 375°F oven for 8-10 minutes until heated through and the cheese melts.
Common Mistakes to Avoid
- Skipping the Steak Rest: Slicing immediately causes all the flavorful juices to run out, leaving dry meat.
- Slicing With the Grain: This makes the steak strands long and tough to bite. Always slice across the grain.
- Crowding the Pan with Veggies: Overfilling the skillet steams the onions and mushrooms. Cook in batches if needed for proper caramelization.
- Using Pre-Shredded Cheese: It contains anti-caking agents that prevent smooth melting. Shredding cheese from a block gives a far superior, gooier result.
- Broiling Unattended: The broiler works fast. Stay and watch to prevent burnt sandwiches.
Conclusion
Mastering this cheesy steak sandwich is about honoring a few key techniques: a proper sear on the steak, patience with the caramelized onions, and slicing against the grain. The result is a restaurant-quality, deeply satisfying meal that is surprisingly straightforward to make at home. With its perfect balance of savory steak, sweet onions, earthy mushrooms, and melted cheese, this sandwich is guaranteed to become a regular in your dinner rotation.