Ingredients and Weight:
- 2 pounds flank steak, sliced thin
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 8 hoagie rolls
- 1 cup shredded provolone cheese
- 1 cup shredded cheddar cheese
- 1/2 cup thinly sliced mushrooms
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Season the steak with salt and pepper.
- Heat the olive oil in a large griddle or skillet over medium-high heat.
- Grill the steak for 5-7 minutes per side, or until desired doneness.
- Remove the steak from the griddle and let it rest for 5 minutes.
- Grill the bell peppers, onion, and mushrooms for 5 minutes, or until softened.
- Slice the steak thin and return it to the griddle.
- Add the peppers, onions, and mushrooms to the griddle and cook for another 2 minutes.
- Place the steak mixture on the hoagie rolls and top with the provolone and cheddar cheese.
- Grill for 1-2 minutes, or until the cheese is melted.
Nutritional Information:
- Calories: 600 per sandwich
- Fat: 25 grams
- Protein: 40 grams
- Carbohydrates: 45 grams
Dish Characteristics:
- Hearty and flavorful
- Perfect for casual gatherings
- Customizable with different toppings
User Comments:
- "The sandwich was absolutely delicious. The steak was cooked to perfection and the combination of flavors was amazing."
- "I love how the provolone and cheddar cheese melt perfectly together. It's a perfect match for the tender steak and flavorful vegetables."
- "This sandwich is a must-try for any beef lover. It's packed with flavor and sure to satisfy."
Special Precautions and Tips:
- Use a high-quality cut of steak for best results.
- Slice the steak thinly against the grain for maximum tenderness.
- Don't overcook the steak, as it will become tough.
- Grill the vegetables until they are softened but still retain a slight crunch.
- Serve the sandwiches immediately for the best flavor.
