Cheesesteak Subs

I know this is a controversial recipe to attempt, especially for those located in PA, but Ryan and I were both craving cheesesteak sandwiches and wanted to make them ourselves.  We got some NY strips on sale at Fresh Market (I know, I know, you're supposed to use rib eye) and were ready to try it!

 

For our version of the yummy Philly sandwich (hoagie, gyro, grinder, sub, etc.) we sauteed 2 yellow onions, thinly sliced, in 2 tablespoons of olive oil over medium heat.  Season with salt and pepper.  Cook for 5 minutes.

After 5 minutes, add 2 cups of sliced button mushrooms to the saute pan.  Continue to cook on medium for another 5 minutes, and then reduce heat to medium-low.

Cook onions and mushrooms for at least 30 minutes, or until caramelized.

Meanwhile, it's time to slice the steak.  30 minutes before slicing, put steak in the freezer so it cuts better.  Using a really sharp knife, cut across-wise into as thin-as-possible slices.  Set aside sliced steak until onions and mushrooms are cooked.  Take onions and mushrooms out of pan and turn heat up to high.  Add more olive oil and add the steak, seasoning with salt and pepper.  Cook for 2 minutes and then add the mushrooms and onions again, turn heat down to low.

Add slices of American cheese over steak mixture and cover with a lid to melt.

Add the cheesesteak mixture to sub rolls and serve!

It came out so delicious, it makes me wish I could eat this everyday for lunch (not sure cardiologists would approve!).  It's a perfect dish for watching football playoffs or the Golden Globes (??).