• Ingredients:
  • 1 pound grilling steak
  • pinch of salt
  • freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 large tomato, sliced
  • 2 sprigs fresh oregano, stems removed (or ½ tablespoon dried oregano)
  • 1 long baguette or 4 hoagie rolls
  • 8 slices of provolone cheese
  • Mayonnaise

A good cheese steak sandwich often requires 3 main things; good bread, tender thinly sliced meat (or mushrooms!), and melted cheese, but sometimes a little variety is called for! 

Slices of ripe, lightly grilled, tomato and browned mushrooms that are then smothered in perfectly melted provolone cheese really make this sandwich stand out from the rest. 

Just don’t forget to use a soft hoagie roll, or a good baguette, for the vessel to get this delicious combination from the plate and into the mouth!

DIRECTIONS:

  1. Preheat the oven with the broiler on. Line a baking sheet with parchment paper.
  2. Lay the steak out on a clean cutting board. Drizzle about 1 tablespoon of olive oil over the steak, rubbing it into both sides of the steak, and season each side with salt and black pepper. 
  3. Heat a skillet over high heat and allow it to get very hot. Lay the steak in the hot pan and allow it to sear, flipping after 3-4 minutes, and sear the other side. It’s done when it has reached 130F for medium-rare. Cook longer for more done, and less for a rarer steak. Transfer the steak to a cutting board and tent aluminum foil over it to let it rest. Once it has had time to rest, cut the steak very thinly against the grain and cover again to keep warm until ready to use.
  4. In the same skillet, add another tablespoon of the olive oil to the skillet and add the onions and garlic to the pan, cooking them for 1 minute. Next, add the FunGuy mushrooms to the pan and cook another 3-4 minutes, or until just browned. Transfer the onions, garlic, and mushrooms to a bowl and cover to keep warm. 
  5. Pour the last of the olive oil into the pan and add the tomato slices and oregano. Cook the tomatoes for about 2 minutes on each side. Transfer the seared tomato slices to a plate, making sure to include any stray oregano leaves. 
  6. Cut the bread down the middle lengthwise and spread mayonnaise on the inside. Layer the sliced meat, mushrooms, onions, and garlic in the bread before adding the sliced tomatoes and cheese on top. If using the baguette, cut it into 4 equal portions. 
  7. Place the prepared sandwiches on the baking sheet and transfer it to the oven, in the top position, for about 2 minutes. The cheese should be melted and everything warmed through.
  8. Serve immediately. 

Have a Fun meal!