How can I make my own Steak & Cheese sub at home?

Answer 1

They make something called "Steakums" in the freezer section and it's thinly sliced roast beef just for steak and cheese sandwiches. Saute the roast beef with some onions, peppers or mushrooms then add cheese til melted. Put the mixture on a sub roll and toast the sandwich in the oven for a few minutes. Yum!

Answer 2

This is a great recipe....

Ingredients
1 lb Rib Eye frozen, then cut very thin 4 Hoagie Rolls
1 Onion
1 Green and Red Pepper, cut into strips
Provolone Cheese or Cheese Whiz


Directions
**Meat**
Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does less.

**Bread**
This is the hard part. If you aren't in the Tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. 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. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.

**Toppings**
All of this is personal choice. I like fried onions and peppers myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and that's what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on 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 gray with doneness, flip it over and begin to shred the steak in the pan. You want bite-sized pieces that are easy to eat. 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, that's OK - it should be GRAY.

This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK. 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, which really sux. You should get meat, toppings and cheese in every bite.

Answer 3

Partially freeze a flank steak. Cut thinly against the grain, saute in oil with chopped garlic. If desired, add sliced onion and pepper and sautee with steak (or you can do that seperately) Toast rolls. Put steak into rolls and top with purchased cheese sause (may want to warm in microwave).

Answer 4

Make some steak, cut it in thin slices, get a bun, put the steak on there with the cheese, and enjoy!!

Answer 5

I use steakums, powdered steak seasoning, shredded mozzarella cheese, onions & green peppers and sub rolls.
Saute onion & peppers in a skillet with a little oil or butter. Add a couple steakums and sprinkle with sreak seasoning and saute until meat is done. Pile mixture into sub roll and sprinkle with shredded mozz. cheese. Put into microwave for 10 to 15 seconds or more until cheese is melted and bun is heated.

Answer 6

the basics: one sweet french roll, split in half; sliced cheese of your choosing (provolone, jack, cheddar, swiss all make good subs); sliced roast beef from deli. Additional goodies: condiments - mayo, mustard, vinaigrette, etc; spices - oregano, basil, onion powder, garlic powder, salt an/or pepper. Other additions: sliced tomato, onion, pickles, peppers, lettuce.

Preheat oven to 375 degrees. Line a cookie sheet with aluminum foil. Lightly toast the French roll on the inside by placing inside down on the sheet. Remove from oven and put cheese on one side, and roast beef on the other. Put in the oven until the cheese melts, then remove from the oven. At that time add whatever else you want to put on it, put the pieces together, and enjoy.

My own favorite combination is roast beef, provolone cheese, thinly sliced red onion, a sprinkling of oregano, a little vinegar and oil, tomato, and lettuce.

Answer 7

Me being a Philly girl...I LOVE cheese steaks!!
Old fashion Philly cheese steak....Use real steak, thinnly sliced, then chopped...
Fry up some onions, put on a real hogie roll, add some velveeta, and eat....Over a plate, it will be messy...
BTW the greasy the better

Answer 8

Ingredients for preparation at home:

3 pounds of rib-eye steak. This can be bought frozen, but do not buy anything of the "minute steak" variety. Make sure it has real cuts of meat with fat marbled in. You can also buy fresh thin-sliced rib eye, which is a little harder to chop up for the correct texture.

2 onions

2 cans of sliced s

Salt, pepper, & garlic

Butter




Steps at home:

Slice the onions and set aside

Divide your rib eye roughly into three batches; you'll be making a batch heavy in onions, a batch heavy in s, and a plain batch. Adjust the sizes according to your guests' tastes

Melt some butter in a large pan

Add some rib eye and season with salt, pepper, and garlic

Cook until the meat is brown and cooked through, but not do not overcook; you'll be cooking this again at the tailgate. Cook only as much as will fit in the pan, you'll make several batches

Repeat until your designated "plain" rib eye is cooked, and set all of it aside to cool

Melt butter in the pan and add onions.

Add salt, pepper, and garlic and sauté the onions until slightly translucent.

Add your designated "onion" rib eye and cook until brown. Remove and cool when finished

Melt butter in the pan and add s

Add salt, pepper, and garlic and sauté for a minute or two

Add the remaining rib eye and cook until brown. Remove and set aside to cool

Place each type of meat in a zip-lock bag or other container for transporting to the tailgate. You can refrigerate the meat if needed

Answer 9

Use thinly sliced steak , sub rolls , onions, bell peppers and cheese.

Answer 10

the easiest way i found was to get thin slice roast beef shred it and put cheese of your choice on it. place on sub roll and either microwave it for 40 sec. or put in oven at 350 for 2 min. or until cheese is melted. enjoy