Steak Hoagie with Peppers and OnionsJump to Recipe
Sometimes I completely crave a good hoagie sandwich and earlier in the week I worked on this Steak Hoagie with Peppers and Onions. Some might call this a cheesesteak, and that’s fine, but whatever you call it, it’s worth making at home!
If you order a steak hoagie from a food cart or similar place, they will cook the steak on a large griddle. This is kind of hard to replicate at home so I like to cook the onions and peppers separate from the steak and then combine them together at the end for a final quick cook to melt the cheese!
The finished mix should be served on a toasted bun. This hoagie is a messy, flavorful sandwich that should not be reserved just for take-out. Making it at home is totally doable!
The steak hoagie! Some might call it a cheesesteak but cheese isn’t completely mandatory for a good sandwich. Sauteed peppers, sliced and seared steak, and a butter toasted bun.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add sliced peppers and onions and season with a pinch of salt and pepper. Cook the peppers and onions for 5-6 minutes, stirring occasionally until vegetables are softened but not caramelized completely. The peppers should have a tiny crunch to them still.
- Remove peppers and onions from the skillet, add another tablespoon of butter, and add all the sliced steak in a single layer. Let cook, undisturbed for 3-4 minutes. Season steak with a big pinch of salt and pepper. Ideally, the steak will get a little crust on it, but it’s okay if it doesn’t. Stir steak and cook for another 1-2 minutes until the steak is mostly cooked through. Remove steak from the skillet.
- Wipe skillet out. Slice a hoagie bun in half and lightly butter or oil it. Place on the skillet, cut side down. Add a big handful of steak and peppers and onions on the other half of the skillet in the shape of the hoagie. Turn heat down to medium.
- Let bun cook until it’s toasted. Once steak and peppers are steaming, add cheese if you are using it.
- Remove bun from the skillet and add a lid to melt cheese completely. Then scoop the steak and peppers onto the hoagie bun and eat while warm!
What Steak for Steak Hoagie
There’s no hard and fast rule here for what kind of steak to use. You don’t want something super fatty or super lean. I think sirloin is great middle of the road steak that slices easily and has just enough marbling to work in a sandwich.
You could use New York strip if you wanted. I’ve never tried it with flank steak, but I think it would be okay if you sliced it thin enough. Skirt steak would be too fatty I think for this sandwich.
Whatever you end up using, slice it as thin as you can. It helps to make sure it’s super cold before slicing!
Trim off any huge pieces of fat, but some fat is welcome.
Cooking the Steak Hoagies
To uncomplicate things, I like to cook my steak separate from my peppers and onions. You can easily combine them at the end to finish off the sandwich.
I cook my vegetables and my steak in a little butter and season everything with salt and pepper as it cooks. The veggies will need to cook for 5-6 minutes. They should be soft, but not caramelized. It’s okay if the peppers have a little crunch to them still.
When the veggies are cooked, scoop them out of the pan, add some new butter, and cook the steak in a single layer. Try not to mess with it too much so it gets a crust on one side.
The steak will need about five minutes to cook through. Now you are ready to make some steak hoagies!
When you are ready to make a hoagie, slice a bun in half and butter it. Place that in a skillet next to a big pile of steak and veggies. You can use the same skillet as before, but wipe it out.
After a minute or two, the bun should be nicely toasted and you can add a slice of cheese to the steak if you’re using it. Cover the skillet for a minute to let the cheese melt. In business!
Slide your filling into your hoagie bun and eat your steak hoagie immediately. It’s messy, meaty, and one of the best homemade sandwiches you can make!