Spoon Simple
Toasted Steak Hoagies with Peppers, Onions & Mushrooms
Juicy seasoned steak, buttery sautéed peppers, caramelized onions and browned mushrooms piled onto toasted rolls with melted provolone. Cook the vegetables first, sear the steak in the same skillet, then finish the sandwiches in the oven.
Prep 15 min
Cook 25 min
Total 40 min
Serves 3
Ingredients
Step 1 — Season the steak
- 1 lb thinly sliced ribeye or sirloin steak
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp kosher salt
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
Step 2 — Sauté the vegetables
- 1 green or yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 8 oz mushrooms, sliced
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- ½ tsp Worcestershire sauce
- Salt to taste
- 1 tsp soy sauce (optional; reduce salt if using)
Step 3 — Assemble and melt
- 3 hoagie rolls or small ciabatta rolls
- 6–9 slices provolone cheese
- 1 tbsp softened butter for the rolls (optional)
- Mayonnaise or garlic aioli for serving (optional)
Instructions
- 1
Season the beef
Toss thinly sliced beef with garlic powder, onion powder, smoked paprika, pepper, salt, Worcestershire sauce, and olive oil. Set aside 15 minutes while preparing the vegetables. Keep refrigerated if holding longer.
- 2
Cook the onions and peppers first
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add onions and cook 3–4 minutes, stirring until softened and beginning to brown. Add sliced bell pepper and cook another 4–5 minutes.
- 3
Brown the mushrooms and season
Add mushrooms and cook 5–7 minutes until their released moisture evaporates and edges brown. Stir in vegetable garlic powder, onion powder, black pepper, paprika, Worcestershire sauce, and optional soy sauce. Taste and add salt only as needed. Transfer the vegetables to a plate.
- 4
Sear the steak in the same pan
Increase the skillet to medium-high or high heat. Working in batches if needed to avoid steaming, spread the beef in an even layer and sear until browned and cooked through, about 2–4 minutes total for very thin slices (longer for thicker cuts). Leave the browned vegetable bits in the pan for flavor.
- 5
Toast the rolls
Preheat oven to 375°F. Split the rolls without cutting all the way through and spread the cut sides with a little butter if desired. Toast open-faced on a baking sheet 3–4 minutes until lightly golden.
- 6
Layer beef, vegetables, and cheese
Return cooked vegetables to the steak and toss briefly. Place one slice of provolone on the bottom of each warm roll. Divide the hot steak-and-vegetable mixture among the rolls, then top each with another 1–2 slices of provolone.
- 7
Melt in the oven and serve
Bake open-faced at 375°F for 3–5 minutes until the cheese is melted. Add mayonnaise or garlic aioli after baking if desired. Close the sandwiches and serve immediately.
Nutrition per serving: 620 cal · 42g protein · 48g carbs · 28g fat · 4g fiber · 980mg sodium
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
