These are like Philly cheese steaks that have been smothered with lots of mushrooms, onions, and cheese. Philly cheese steaks are delicious on their own but these toppings take it to a whole new level. We loved these sandwiches so much that I made them twice in one week, something I never do. The first time I used only 1 ribeye and it made about 2 large servings. The second time I doubled the recipe. I am so happy that I did because the leftovers made a fantastic lunch the next day.
Smothered Steak Sandwiches
6 tbsp. olive oil, divided
1 yellow onion, quartered and thinly sliced
4 garlic cloves, finely chopped
8 oz. cremini mushrooms, sliced
8 oz. white button mushrooms, sliced
2 ribeye steaks (~1.75 lbs. total), trimmed and thinly sliced into strips
1/2 to 1 tsp. Montreal steak seasoning
1 tbsp. Worcestershire sauce
4 hoagie or steak rolls
8 slices provolone cheese
Salt and pepper
In a large skillet, preferably cast iron, heat 2 tbsp. oil over medium heat. Add the onion, season with salt and pepper; cook until softened. Add the garlic and cook for 1 minute longer. Transfer the onions and garlic to a large bowl.
Heat another 2 tbsp. oil over medium heat. Add the mushrooms and cook until nicely browned and tender. Season with salt and pepper. Transfer to the bowl with the onions.
Heat the remaining oil over medium heat. Add the steak, season with salt and steak seasoning, and cook for a couple of minutes until browned. Drain off excess fat, if needed. Pour the Worcestershire sauce over the top. Add the onions, garlic, and mushrooms back into the skillet with the meat. Remove from heat. Season with additional salt, pepper, steak seasoning, and Worcestershire sauce to taste.
Preheat the broiler. Open the rolls and place cut-side up on a baking sheet. Broil for a couple of minutes until golden brown. Spread a generous serving of steak mixture down the center of each roll. Top with cheese. Broil for another couple of minutes until the cheese melts. Serve immediately.
Source: A Much Kneaded original