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Sometimes you just need a good, hearty, stick-to-your-ribs meal.
I’d say this Steak Escape Steak Sandwich qualifies!
Make these soon!
Prep all your ingredients before you begin cooking for this recipe.
It doesn’t take long for the steak to cook, you will not have time to slice the
veggies or cheese before the steak is done.
The Team – steak, cheese, onion, pepper, garlic salt, steak seasoning, soy sauce, rolls
The store had this labeled as ‘cheese steak beef’, think Philly cheese steak.
It is actually thinly sliced Chuck Eye steak or roast.
Chuck Eye steak and Chuck Eye roast are the same thing, just packaged and sliced differently.
Season the meat and vegetables. Heat your skillet to med-high and toss in the meat & veggies.
Toss to cook and cut up the steak as it cooks with two spatulas or knives
kind of stirring and cutting as it cooks.
When steak is almost done, add cheese and allow to melt.
I toasted the bun first then place it on mixture. With a large spatula
‘scoop and turn’ the mixture onto the bun.
Like this! And it’s really full!
You will either need a really big mouth for this sandwich or a fork and knife!
Steak Escape Steak Sandwich
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1
Ingredients
For one generous sandwich on a 4-inch hoagie roll:
- Thinly slice chuck eye steak about 2 slices or 4 oz
- onion 2 slices or 1/4 c
- pepper 2 slices or 1/4 c
- mushrooms if desired (1/4 c)
- cheese we used pepper jack, use your favorite or whatever you have on hand- 2 slices
- buns hoagie rolls, hamburger buns
- garlic salt 1/4 tsp
- pepper 1/4 tsp
- steak seasoning we used Rendezvous brand 1/4 tsp
- soy or Worcestershire sauce 4 or 5 dashes
- canola oil 1 T
Instructions
- I like my meat-to-veggie ratio 3/4 meat to 1/4 veggies, but make it to fit what you like.
- Slice onions and peppers in thin strips. Season steak with garlic salt, pepper, steak seasoning and soy or Worcestershire sauce. Heat a skillet to medium high. After it gets hot, add the oil, when oil begins to ripple add meat and veggies. Toss and stir mixture cutting meat with two spatulas or knives as you turn. Cook beef to medium rare. Add cheese over mixture and allow to melt. Meanwhile toast bun. Lay toasted bun on top of mixture and using a large spatula scoop and turn the mixture onto the bun. Serve immediately.
Recipe Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula
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Rufus Hambone says
While rushing through the grocery today I accidentally bought thin sliced chuck steak. As soon as I got it home and noticed, I realized I no idea what to do with it until now. . . Your recipe sounds delicious, quick and easy. Will try it tonight — after I go back to the grocery for hoagie buns and cheese. 🙂
Paula says
I hope you like it, it’s one of my boys favs!
Ed says
Hi PMC.
Can I ask about that chuck steak texture? Was it at all tough or chewy? I’ve been told that chuck is pretty much the tougher cousin of rib eye. How does it turn out when it’s sliced thin like that?
Thanks!
Paula says
Chuck ot Chuck eye steak is the fatter end of the ribeye. It’s not tougher (that I’ve found) just fatter. I cook it med-rare and slice across the grain and it’s tender in sandwiches. You could use a Flat Iron steak for this also, but I actually like the chuck steak better than a Flat Iron. You could use a ribeye too, but they’re usually too expensive to feed my boys too often.
Hope this helps, Ed.
Kupana Wahines Corner says
sound delicious. Im planning feb menu now I think i will add this
Paula says
thank you! it’s a family favorite.