- 1 pound Rib eye steak, very thinly cut
- 4 amorsos rolls, or 1 loaf of Italian bread (my fave)
- 1 cup onions, chopped
- 1 cup mushrooms, sliced
- Olive oil
- Cheese Whiz, or Provolone cheese
Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft.
In a cast iron frying pan, or a grill pan heat some oil. Saute onions and mushrooms until pliable. Remove them from pan and set aside.
Pour some more oil in the panon medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns grey with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat.
Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, thats ok - it should be gray.
This is the time to toast the bread if you so wish. If you are using cheese whiz, warm it in the microwave.
Pick up meat and melted cheese with a spatula and deposit on the roll. If using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings on the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
I usually make this with homemade french fries, just a few Idaho potatoes peel them cut them up and soak them in cold water for about 30- 40 miutes, rinse them well and pat dry. Fry them once in vegetable oil, you whatever you prefer for about 8 minutes on meduim high heat remove from oil let sit for a few minutes and raise the heat as high as your stove top can go and then fry them again until golden in color. by frying them twice you get french fries that are crispy on the outside but still creamy on the inside.