Mushroom Steak Hoagies Recipes

MUSHROOM STEAK HOAGIES

Steps:

• In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. , Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. , Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes.

MUSHROOM STEAK HOAGIES

Steps:

• In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8hrs or overnight.
• Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat.
• Sprinkle with cheese. Remove from heat; stir until cheese is melted and meat is coated.
• Spoon onto buns; top with tomatoes.

STEAK & MUSHROOM HOAGIES

Steps:

• Slice frozen meat into long, thin strips.
• In large, deep skillet, or dutch oven, melt butter.
• Add sliced onion (and green pepper if using) and cook just until they start to sweat.
• Add mushrooms and frozen steak strips.
• Add your seasonings (season salt, garlic powder, black pepper).
• Keep heat on about medium to medium high (you are going to cook these pretty fast).
• Stir occasionally to ensure all meat is browning.
• While meat is browning, open rolls, place on cookie sheet, and"toast" in oven.
• Cook meat mixture until all meat is brown.
• (Tip: Just as meat is done, I will"recheck" seasoning, and usually end up having to add a little more) Spread each roll with generous amount of meat mixture and top each sandwich with mozzerella cheese.
• Return to oven and broil just until cheese starts to brown.
• Now hurry up and get back to that chair-- half time is almost over!

SONNY'S STEAK HOGIE

Steps:

• Preheat a flat top or large skillet to 385 degrees F (medium heat).
• Saute mushrooms with some oil, then add some butter and salt. Open hogie rolls slightly by hand. Squirt blended oil in a separate portion of the flat top and add onions. Place rib eye steak on the onions and add butter. Cover with lid and cook until it looks cooked on top but is still pink inside, 2 to 3 minutes. Mix steak and onions together until cooked. Apply salt and a little butter. It should be tender and moist. Add cheese and melt. Remove steak with spatula and place in rolls. Cut in half.

SONNY'S STEAK HOAGIE

Steps:

• For the hoagies:
• Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

MUFFULETTA-STYLE STEAK HOAGIES

Steps:

• In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
• Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
• Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.

SAUCY CHEESE STEAK HOAGIES

Steps:

• Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
• In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
• To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
• Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

MUSHROOM PASTRAMI HOAGIES

Steps:

• Preheat broiler. In a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, onion and peppers; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer. Drain vegetable mixture; stir in salt and pepper., Arrange buns on a baking sheet. Layer bun bottoms with pastrami and vegetable mixture; top with cheese. Broil 4-5 in. from heat 1-2 minutes or until cheese is melted and bun tops are toasted.

STUFFED-MUSHROOM HOAGIE

Steps:

• Preheat broiler, with a rack 6 inches from heating element. Combine parsley and carrots in a bowl. Toss with cherry-pepper brine and oil; season with salt and pepper.
• Heat butter in a small saucepan with garlic, oregano, garlic powder, and 1/2 teaspoon salt until melted. Scoop out some of top of each roll to make room for filling. Brush split sides with garlic butter.
• Arrange mushrooms on a broiler pan; season with salt. Broil, flipping once, until tender and shriveled slightly, 10 to 12 minutes. Push to one side of pan and sprinkle with Parmigiano.
• Place rolls, split-sides up, on other side of pan. Broil 1 minute. Top mushrooms with provolone and broil until bread is golden brown and cheese is melted, 30 seconds to 1 minute more. Use a spatula to transfer half of mushroom mixture to bottom half of each roll. Top with cherry peppers and parsley salad, then other halves of rolls; serve immediately.

VEGAN MUSHROOM "CHEESESTEAK" SANDWICH RECIPE BY TASTY

Steps:

• In a large pan, heat 2 tablespoons of olive oil over medium heat.
• Add the onion and sauté for about 3 minutes until translucent.
• Add the garlic and cook for about 2 minutes, until fragrant.
• Add the green pepper. Stir and sauté for about 5 minutes until tender.
• Transfer the sautéed vegetables to a bowl and set aside.
• Melt the vegan butter in the pan.
• Add the mushrooms and stir to coat in the butter.
• Add the paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Stir well. Sauté for about 7 minutes until the mushrooms are dark brown and reduce in size by half.
• Add the green pepper, onion, and garlic mixture back to the pan and stir.
• Add the soy sauce and Worcestershire sauce. Stir well. Continue to sauté for about 7 minutes until the liquid has thickened.
• In the meantime, place the carrot, vegetable broth, remaining 3 tablespoons of olive oil, the lemon juice, nutritional yeast, remaining teaspoon of onion powder, remaining teaspoon of garlic powder, the tomato paste, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a food processor. Blend until it forms a smooth and homogenous sauce.
• Add the potato and blend until homogenous.
• Fill the hoagies with the mushroom mixture.
• Top the mushroom mixture with the vegan "cheese", and parsley. Serve immediately.
• Enjoy!