The sandwich is WAY more appetizing than that picture. Forgive me, I didn’t decide to do this post until I actually bit into it and realized that I had a hit in my hand.
So, without further ado, you can make it too. Have it for dinner tonight. It’s simple and awesome. And just like with all of my recipes, I make it up as I go along, so the amounts are approximate.
- 1 to 1.5 lb sirloin
- Salt, pepper to taste
- 5 hoagie rolls, sliced open
- Garlic Powder
- 1 stick butter, softened
- about 3/4 lb of mushrooms, sliced
- 2-3 cloves garlic, minced
- 1/2 large onion, sliced thinly
- Several slices of cheese. We used Havarti and Mozzarella
Place your oven racks close together in the middle of the oven. Preheat oven with a grill pan in it (I use a grill pan, ’cause it makes pretty sear-marks on the steak. You use what you have), at about 400. Generously season your steak. I grind Sea Salt and Pepper on mine, both sides. Put hoagies on a cookie sheet, inside-up. Spread butter on each of the rolls, and sprinkle generously with garlic powder.
Once oven is preheating, put the steak in for anywhere from 8-15 minutes, depending upon your desired doneness.
Pay attention to your cook time, because about five minutes from the steak being done, you’re going to put your rolls into the oven on the rack below the steak pan, to use some of the reflected heat to melt but not brown the garlic bread.
While the steak is cooking, prepare the mushrooms and onions.
Mushrooms first. Preheat a large skillet. Throw in about 2 tbs of butter and let it sizzle, but not brown. As soon as it’s melted, toss in the garlic. Let it saute no more than 10 seconds. You want it fragrant, but not browning. Add mushrooms, and keep them moving to saute. They will seem dry for a bit, then suddenly sweat and start to shrink. Add a bit of salt, if desired. When mushrooms are done, pour into a bowl and set aside. Cover and keep warm.
(have you put the bread in the oven? You should probably have it in by now)
Use the same pan. Throw in about 1 tbs more butter, let sizzle, and throw the onions in. Move them around, let them carmelize. When they’re done, put them aside in a bowl, too. Keep ’em warm.
Steak should be done now. If the buns aren’t, turn the oven off, but leave them in.
Take the steak out and let it rest for a few minutes, then slice. Make the slices about 1/4″ thick.
Build the sandwiches: Take a garlic hoagie half, pile on some meat slices, mushrooms, onions, and top with cheese of your choice. Close with the other half.
Eat. Enjoy. Have a napkin handy, because it’s a juicy one!