Steak and veggies are cooked with flavorful marinade, combined with some gooey cheese, and served on a toasted hoagie roll.
Course Drinks, lunch
Keyword Fajita, Hoagie, philly, sandwich, Sub
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Lyuba Brooke
1Tbspfresh lime juice
1 1/2TbspWorcestershire sauce
1Tbspred wine vinegar
Fresh cracked black pepper
8oztop sirloin steak
1large red bell pepper
1large yellow bell pepper
1/2large Vidalia onion
4slicesof provolone cheese
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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!