The Ooey Gooey Cheesesteak Sandwich

The Ooey Gooey Cheesesteak Sandwich might be a good recipe to expand your main course recipe box. One serving contains 469 calories, 25g of protein, and 25g of fat. For $2.69 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Fifteen Spatulas has 213 fans. Head to the store and pick up strip steak, olive oil, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Ooey Gooey Brownies, Ooey Gooey Samoas Blondies, and Harvest Ooey Gooey Bars are very similar to this recipe.

Servings: 4

 

Ingredients:

2 tbsp butter

1 small green pepper, thinly sliced

2 jalapeno peppers, thinly sliced

8 oz mushrooms, chopped

1 tbsp olive oil

1/2 a softball sized onion, thinly sliced

salt and pepper

3/4 pound strip steak

4 hoagie rolls, sliced in half about 3/4 of the way down

8 slices of provolone, swiss, or a combo of both

Equipment:

frying pan

oven

aluminum foil

Cooking instruction summary:

Freeze the strip steak for 30 minutes, and prep and cook the other ingredients while you wait. Freezing the steak is a little trick that makes slicing the steak MUCH easier for you.In a large skillet, heat up the olive oil and butter over medium heat. Throw in the onions and season with a pinch of salt and pepper. Cook for 20 minutes until translucent and soft, then add the peppers. Season with a little pinch of salt and pepper. Cook the peppers and onions together for 20 more minutes until everything is softened and sweet. While that cooks, slice the strip steak into very thin slices. Season the slices with a good sprinkling of salt and pepper. Set aside.Preheat the oven to 350 degrees F.Remove the onions and peppers to a plate, then heat the pan to medium high. Add the mushrooms one handful at a time, and cook for about 5 minutes until they turn brown. If there is mushroom water pooling around in the bottom of the pan, your pan isn't hot enough, or you've added too many mushrooms to the pan at a time. Adding the mushrooms a handful at a time ensures that you don't overcrowd the pan and cause the mushrooms to steam instead of brown. Remove the mushrooms to a plate.Add the steak slices to the pan, cook for about 30 seconds on each side just to cook it through. Turn off the heat (but keep the pan on the burner), and add the reserved cooked onions, peppers, and mushrooms. Divide the filling into four sections, and top each section with two slices of cheese. Give the cheese a minute or two to melt, then spoon each of the four sections into one of the four hoagie rolls.Roll each filled hoagie very tightly in aluminum foil, and toss them in the oven for 15 minutes. Eat the cheesesteaks while they're hot and gooey from the oven. Enjoy!

 

Step by step:


1. Freeze the strip steak for 30 minutes, and prep and cook the other ingredients while you wait. Freezing the steak is a little trick that makes slicing the steak MUCH easier for you.In a large skillet, heat up the olive oil and butter over medium heat. Throw in the onions and season with a pinch of salt and pepper. Cook for 20 minutes until translucent and soft, then add the peppers. Season with a little pinch of salt and pepper. Cook the peppers and onions together for 20 more minutes until everything is softened and sweet. While that cooks, slice the strip steak into very thin slices. Season the slices with a good sprinkling of salt and pepper. Set aside.Preheat the oven to 350 degrees F.

2. Remove the onions and peppers to a plate, then heat the pan to medium high.

3. Add the mushrooms one handful at a time, and cook for about 5 minutes until they turn brown. If there is mushroom water pooling around in the bottom of the pan, your pan isn't hot enough, or you've added too many mushrooms to the pan at a time.

4. Adding the mushrooms a handful at a time ensures that you don't overcrowd the pan and cause the mushrooms to steam instead of brown.

5. Remove the mushrooms to a plate.

6. Add the steak slices to the pan, cook for about 30 seconds on each side just to cook it through. Turn off the heat (but keep the pan on the burner), and add the reserved cooked onions, peppers, and mushrooms. Divide the filling into four sections, and top each section with two slices of cheese. Give the cheese a minute or two to melt, then spoon each of the four sections into one of the four hoagie rolls.

7. Roll each filled hoagie very tightly in aluminum foil, and toss them in the oven for 15 minutes. Eat the cheesesteaks while they're hot and gooey from the oven. Enjoy!


Nutrition Information:

Quickview
776k Calories
50g Protein
46g Total Fat
40g Carbs
28% Health Score
Limit These
Calories
776k
39%

Fat
46g
71%

  Saturated Fat
24g
151%

Carbohydrates
40g
14%

  Sugar
8g
9%

Cholesterol
148mg
50%

Sodium
993mg
43%

Get Enough Of These
Protein
50g
101%

Selenium
57µg
83%

Iron
13mg
77%

Zinc
9mg
66%

Phosphorus
572mg
57%

Vitamin B12
3µg
54%

Vitamin C
40mg
49%

Vitamin B2
0.83mg
49%

Vitamin B3
9mg
47%

Calcium
467mg
47%

Vitamin B6
0.8mg
40%

Vitamin A
1438IU
29%

Potassium
826mg
24%

Copper
0.43mg
22%

Vitamin B1
0.22mg
15%

Magnesium
57mg
14%

Vitamin B5
1mg
12%

Fiber
2g
10%

Folate
40µg
10%

Manganese
0.17mg
8%

Vitamin K
6µg
6%

Vitamin E
0.75mg
5%

Vitamin D
0.64µg
4%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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