My daughter started playing middle school volleyball for her school’s team this fall. Her school day begins at 8 and ends at 2:30, so she goes to study hall for an hour and a half before volleyball practice and ends up coming home around 6:00. Now, I realize that many of you don’t know Bridget, but she’s similar to most tween girls – when she’s hungry, run for cover. Food needs to be on the table when she walks in the door…and it better not be meatloaf! (I learned that the hard way last week.) But these Cheesesteak Sandwiches? That’s a different story.
Honestly, what’s not to love about a Cheesesteak? You start with a hoagie bun, slather on some garlic mayo, nestle in some savory slices of skirt steak along with sautéed onions, mushrooms and peppers and then top the whole thing off with gooey, melted provolone cheese. Pure comfort food…just what the doctor ordered after a long day of work, school or play.
These sandwiches are pretty simple to put together, even on a weeknight, but to cut your prep time even further, freeze the skirt steak for about 45 minutes to an hour before you’re ready to slice it. Slightly frozen meat is so much easier to slice than raw meat, and that little bit of freeze allows you to get the super thin cuts of steak that are ideal for a Cheesesteak Sandwich. You can even prep all of the veggies and meat earlier in the day and keep it all in the fridge until you’re ready to cook and assemble the sandwiches. Gotta love shortcuts that help get dinner on the table quickly when the kids arrive home ravenous and ready to eat!
Combine garlic and mayonnaise in a small bowl. Refrigerate until ready to use.
Heat olive oil in a large skillet over medium heat. Add skirt steak and cook for a few minutes until lightly brown but not completely cooked through. Add bell pepper, onions and mushrooms and cook until veggies are tender and meat is cooked through. Remove from heat and season with salt and pepper.
Split hoagie rolls in half lengthwise and spread garlic mayo on bottom of hoagie rolls. Divide meat mixture among rolls and top each roll with two slices of provolone cheese. Place under broiler until cheese is melted. Serve.
You may not use all of the garlic mayo. It will keep in the fridge for a few weeks, so slather it on a sandwich for lunch.