Steak Mushrooms and Bell Pepper Sandwich
Savor the bold flavors of a Steak, Mushrooms, and Bell Pepper Sandwich—a hearty, mouthwatering handheld meal perfect for lunch or dinner. Tender strips of seasoned ribeye steak are perfectly seared and paired with sautéed mushrooms, vibrant bell peppers, and caramelized onions, all brought together with a dash of Worcestershire for an irresistible umami kick. Nestled inside toasted hoagie rolls and smothered in melted provolone cheese, this sandwich is a warm, savory delight. Quick to prepare in just 35 minutes, it’s ideal for busy weeknights or casual gatherings. Serve hot and watch this steak sandwich become an instant favorite! Perfect for grilled sandwich lovers, this recipe is a satisfying twist on classic comfort food.
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Recipe Information
Ingredients
- 12 oz Ribeye steak
- 8 oz White mushrooms
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 4 slices Provolone cheese
- 2 large Hoagie rolls
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 1 tablespoon Worcestershire sauce
Instructions
Slice the ribeye steak into thin strips against the grain and season with salt, black pepper, and garlic powder. Set aside.
Clean and slice the mushrooms. Julienne the red and green bell peppers, and thinly slice the onion.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak strips and cook for 2–3 minutes, stirring frequently, until browned but not fully cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and the butter. Once melted, add the sliced onions and bell peppers. Sauté for 5–6 minutes until the vegetables are softened.
Add the sliced mushrooms to the skillet and cook for an additional 4–5 minutes until the mushrooms release their moisture and begin to brown.
Return the steak to the skillet. Add the Worcestershire sauce and stir to combine. Cook for 2–3 more minutes until the steak is fully cooked and the flavors meld together.
Preheat a broiler or a grill pan. Toast the hoagie rolls lightly for 1–2 minutes until crisp on the inside.
Fill each toasted hoagie roll with the steak and vegetable mixture. Top with 2 slices of provolone cheese per sandwich.
Place the assembled sandwiches under the broiler for 1–2 minutes or until the cheese melts. Be careful not to burn the bread.
Serve immediately while hot and enjoy your Steak Mushrooms and Bell Pepper Sandwich!
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.2 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1169 mg | 90% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2812 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
