Taking two classic dishes and creating one fantastic steak sandwich gives you one delicious treat to bite into. Steak and veggies are cooked with flavorful marinade, combined with some gooey cheese, and served on a toasted hoagie roll.
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Just like so many great recipes out there, this sandwich was not the original plan and a complete afterthought. And yet, a huge hit was created. I made some delicious steak salads for lunch but apparently, I was a little too hungry while shopping because I had a whole steak left over. I had to figure out what to make with this steak and my husband suggested that I make a Philly Cheese Steak Sandwich.
The problem was that the steak was marinated and cooked in a fajita marinade. To my husband, it wasn’t a problem at all, he was quite excited about the idea of a Fajita style Philly Cheese Steak. The more I thought about it, the more I liked the idea myself.
This turned to be even better than a Philly Cheese Steak. I am SO in love with the veggies cooked in this fajita marinade, words can’t describe it. The steak was good, yes, but the veggies…oh my, those veggies. They soak up the marinade and caramelize in it creating a citrusy, sweet and tangy flavor combination. Bell peppers and onions provide the exact touch of sweetness this sandwich needs.
To be completely honest, since making this fajita steak sandwich, I’ve made it again with just lots of onions and peppers, cheese, and bread. Of course, it was missing the juices from cooked meat a little bit but not in a significant enough way. Although, if you ask my husband, steak is nothing to take away from a sandwich. To him, it’s all about the meat.
- 1 Tbsp fresh lime juice
- 1½ Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 3 Tbsp vegetable oil
- 1 Tbsp red wine vinegar
- 2 Tbsp minced cilantro
- 3 garlic cloves
- ½ tsp chili powder
- Fresh cracked black pepper
- 8 oz top sirloin steak
- 1 large red bell pepper
- 1 large yellow bell pepper
- ½ large Vidalia onion
- 4 slices of provolone cheese
- 2 hoagie rolls
- Whisk all ingredients for the marinade together in a shallow bowl. Add steak to the marinade and let it marinade for 10-15 minutes, flipping it half way though if needed.
- Slice peppers and onions thinly.
- Preheat two medium pans over medium heat with a splash of oil.
- Place steak in one pan and sliced veggies in another. Add a small part of the marinade to the steak and save most of it for the veggies.
- Cook steak, flipping it midway, until it reaches your desired temperature. Once done, take it out of the pan and slice as thinly as possible. Add leftover drippings to the veggies.
- Cook the veggies and when the veggies are starting to soften, add marinade. Mix well and cook them until completely done and somewhat caramelized. All together, they should take 15-20 minutes to cook, depending on how thick you cut them.
- Cut hoagie rolls in the middle, on the side, to split open. Make sure not to cut all the way through. Place two slices of provolone cheese on each hoagie. (You can toast them in the oven or a toaster over if you wish.)
- Add sliced steak to the pan with the veggies once the veggies are done. Mix well and divide the hot mixture between the two hoagies.
Check out these great recipes from other bloggers:
Crock Pot Chicken Cheesesteak Sandwich from Life In The Lofthouse
Slow Cooker French Dip Sandwich from Wine & Glue
Southwestern Chicken Bread Boats from Diethood
Ham Swiss and Jalapeno Sandwich from Baker By Nature
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