Steak Hoagies With Peppers And Onions Food

PHILLY CHEESESTEAK RECIPE WITH PEPPERS AND ONIONS

Steps:

• Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
• Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
• Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
• When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
• Preheat oven to 400 degrees F.
• Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
• Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

PEPPER STEAK SANDWICHES

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

STEAK TOPPED WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 375-degrees F.
• In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
• In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
• Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
• Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
• Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.

CHEESESTEAK SANDWICHES WITH SAUTéED ONIONS AND PEPPERS

Steps:

• In 10-inch skillet, heat 1 1/2 tablespoons of the oil and 1 tablespoon of the butter over medium heat until hot. Add onions and bell peppers. Cook about 10 minutes, stirring occasionally, until golden brown and tender. Remove skillet from heat and remove onion mixture from skillet; set aside.
• Toss beef with salt and pepper so seasonings are evenly distributed. To the same skillet, add remaining oil and butter and increase heat to medium-high. Add one-fourth of the beef and cook 1 to 2 minutes, turning once, until beef is browned. Remove beef from skillet, and repeat to cook remaining beef.
• Return beef to skillet with onions and bell peppers. Stir in Worcestershire sauce. Divide beef evenly among bottom halves of buns and spoon 3 tablespoons cheese dip onto each. Cover with top halves of buns. (If your cheese dip has been refrigerated, spoon it into a microwavable bowl and microwave 10 to 20 seconds on High or until warm).

STEAK HOAGIES WITH PEPPERS AND ONIONS

Steps:

• In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add sliced peppers and onions and season with a pinch of salt and pepper. Cook the peppers and onions for 5-6 minutes, stirring occasionally until vegetables are softened but not caramelized completely. The peppers should have a tiny crunch to them still.
• Remove peppers and onions from the skillet, add another tablespoon of butter, and add all the sliced steak in a single layer. Let cook, undisturbed for 3-4 minutes. Season steak with a big pinch of salt and pepper. Ideally, the steak will get a little crust on it, but it's okay if it doesn't. Stir steak and cook for another 1-2 minutes until the steak is mostly cooked through. Remove steak from the skillet.
• Wipe skillet out. Slice a hoagie bun in half and lightly butter or oil it. Place on the skillet, cut side down. Add a big handful of steak and peppers and onions on the other half of the skillet in the shape of the hoagie. Turn heat down to medium.
• Let bun cook until it's toasted. Once steak and peppers are steaming, add cheese if you are using it.
• Remove bun from the skillet and add a lid to melt cheese completely. Then scoop the steak and peppers onto the hoagie bun and eat while warm!

STEAK AND CHEESE HOAGIES

Steps:

• Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler.
• Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side.
• In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.
• Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.
• Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.
• In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve.

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.

STEAK HOAGIES WITH BACON, POBLANO PEPPERS, AND HAVARTI CHEESE

Steps:

• Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
• Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once, until both sides are charred. Put chili in a paper bag to rest.
• Slice onion and red pepper into thin slices.
• Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
• Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
• Fry bacon or bake in oven until crispy. (Bake at 325F until crispy) Drain.
• Slice steak into bite size pieces.
• For sauce:.
• In a saucepan, melt butter slowly on low heat so it doesn't burn. Add milk slowly and stir. Add flour until thickened.
• Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano) and onion. Add salt and pepper to taste, if desired.
• Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
• Arrange steak on rolls, top with bacon.
• Add poblano sauce on top. Enjoy!

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 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.