The Steak Hoagie: a man style sandwich that even a woman will crave. This sandwich is one of the reasons why I cannot be a vegetarian. My mom use to make this when I was younger and over the years, I have perfected it. I believe that my mom did not add green peppers to hers; but I love green peppers so…. of course this happens. I have added mushrooms before, but my favorite is the onion and green pepper version, as it is simpler and I usually have them on hand.
In order to make this hoagie amazing, you have to top it with Velveeta cheese. Something about sliced Velveeta cheese makes it even more amazing. ANNNND I discovered (most recently) that they have a sharp version, so that was a must.
When my husband and I were dating, this (along with other manly type meals) was one of the first dinners I made for him solo. I mean come on; a way to a man’s heart is through his chest stomach.
Michigan Ingredient: Beef Sizzlers
I have never lived in another state so I can’t tell you if this is only available in Michigan or not. But if you want to make these beauties, you have to have this type of meat. It’s very thin, already seasoned, and cooks quickly.
If you can see, they are separated with wax paper as they are very thin.
Cut the meat into strips. Seriously look at that “marbling.”
Look at that…. I don’t even have words to describe it.
Chop your green pepper and onion into thin strips (almost like strips for chicken fajitas).
Drizzle some olive oil into a large skillet and pour in your meat. Add some salt and pepper.
Brown the meat until it is almost completely browned. Use a slotted spoon and place your meat onto a glass (don’t use a foam or paper plate because it will not end well) plate and set aside. You will want to keep the fat in the pan so that you can saute your onions and green peppers. (Now I know that this sounds like a heart attack waiting to happen, but keep in mind that this is not labeled as a “diet” dish or low fat. This is a mega splurge and usually something that you don’t eat too often. Moderation is KEY).
Saute your veggies until the onion is translucent and the green peppers have softened.
Add your meat to the veggies and finish browning the meat. Salt and pepper to taste. This steak hoagie is so simple, it hurts. Again, you don’t need fancy seasonings with this meat because it comes already seasoned.
Spoon the mixture onto a super sub/hoagie bun and top with 2 slices of Velveeta Cheese. The cheese will melt from the heat of the meat. Serve with steak fries.
IF (key word if) you have leftovers, this is great with eggs…. just saying… 🙂
- 2 packages of Premium Beef Sizzlers (6 count each)
- 1 Green Pepper
- 1 Onion
- Olive oil for drizzling
- 6 Super Subs/Hoagie Buns
- 12 slices of Velveeta Cheese
- Salt and Pepper to taste
- Cut your beef into strips.
- Chop your green pepper and onion into thin strips (like you would for chicken fajitas).
- Drizzle olive oil in a large skillet and add your meat. Add salt and pepper.
- Brown your meat until it is almost done and use a slotted spoon and spoon the meat onto a glass plate.
- Use the fat from the meat and saute your green pepper and onion until the onion is translucent and the green pepper is softened.
- Add the meat back and brown the rest of the way. Add salt and pepper to taste.
- Spoon the mixture onto a Super Sub/Hoagie Bun and top with 2 slices of Velveeta cheese per hoagie.
- Serve with steak fries.
These are the best steak hoagies we have ever had. Me myself like to put more pepper on them when they are done but they’re so good! ! ! ! ! One of the best sandwiches we have made when you kids were growing up. Still great to this day! Love ya girl! Mom