Cheesesteak Subs – Quick and Tasty!

These delicious, beyond-simple cheesesteak subs are hearty, tasty and fast. Simple ingredients pack a punch in flavor!

These delicious, beyond-simple cheesesteak subs are hearty, tasty and fast.

It’s amazing how such simple ingredients can pack a punch in flavor.

I’m convinced that sautéing garlic and onions in butter is the key to making any meal taste better.

And if you weren’t aware that cheesesteaks, in many forms, are some of my faves, then the fact that I’ve made this meal at least four times in the last couple weeks should convince you.

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Cheesesteak Subs

Yield: 4 sandwiches

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

4.75 stars (8 ratings)

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Ingredients

• 2 tablespoons butter
• 1 onion, halved and sliced into thin half moons
• 2 garlic cloves, finely minced
• ¼ teaspoon dried oregano
• 2 tablespoons A-1 steak sauce
• 1 pound deli roast beef, cut into 2-inch strips
• Salt and pepper
• 4 (6-inch) sub rolls, split partially open lengthwise
• 8 slices provolone cheese

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Instructions 

• Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
• Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Author: Mel

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 Sandwich, Calories: 519kcal, Carbohydrates: 40g, Protein: 40g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 106mg, Sodium: 2507mg, Fiber: 2g, Sugar: 7g

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Recipe Source: adapted from Cook’s country April/May 2010

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