This Grand Escape Steak Sandwich has thinly sliced beef cooked to perfection, melty cheese, peppers, onions, seasonings, and sauces. This quick-cook meal is a copycat version of a restaurant’s feature sandwich. My version is just as quick to make and is more economical than theirs!

This could be considered a Philly Cheesesteak Sandwich since it has all the components of ‘hot beef and melty cheese on a long flaky roll’. I modeled my sandwich after the chain restaurant, Steak Escape’s popular Grand Escape.

The ingredients for my hot, grilled sandwich are steak, cheese, onion, pepper, garlic salt, steak seasoning, soy sauce, and rolls.

Table of Contents

GRAND ESCAPE STEAK SANDWICH

PEPPERS – Oftentimes, I use red or orange bell peppers instead of green bell peppers. Green bell peppers are bitter in my opinion. As well, you can leave them out altogether if you prefer.

BEEF – The store had this labeled as ‘cheesesteak beef’, think Philly cheesesteak. It is actually thinly sliced Chuck Eye steak or roast. Chuck Eye steak and Chuck Eye roast are the same things, just packaged and sliced differently.

CHEESE – Traditionally, provolone is used for Philly Cheesesteak. However, Cheese Whiz and American processed have become popular. You can use your favorite cheese or whatever you have on hand. I used Pepper Jack.

BUNS – You need a sturdy bun for these beefy sandwiches. Therefore, I recommend hoagie or sub buns.

One very important suggestion, prep all your ingredients before you begin cooking 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.

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.

Add cheese and allow to melt.

I toasted the bun first then place it on the mixture. With a large spatula

‘scoop and turn’ the mixture onto the bun.

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I updated this post from an earlier version. As well, I added new pictures and simplified the recipe instructions.

Grand Escape Steak Sandwich

This Grand Escape Steak Sandwich has thinly sliced beef is cooked to perfection, melty cheese, peppers, onions, seasonings, and sauces.

Author: Paula

4.67 from 3 votes

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Prep Time: 10

Cook Time: 5

Total Time: 10

Servings: 2 servings

Ingredients

For one generous sandwich on a 4-inch hoagie roll:

4 ounces chuck eye steak Thinly slice
¼ cup white onion sliced
¼ cup black pepper red, orange, or green sliced
¼ cup mushrooms sliced mushrooms, optional
2 slices cheese pepper jack, use your favorite or whatever you have on hand2
2 hoagie rolls
¼ teaspoon garlic salt
¼ teaspoon black pepper
¼ teaspoon steak seasoning like Rendezvous
4-5 dashes low sodium soy sauce or Worcestershire sauce
1 tablespoon canola oil

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 the 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 it to melt. Meanwhile toast bun.
Lay toasted bun on top of the mixture and using a large spatula scoop and turn the mixture onto the bun. Serve immediately.

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

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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19 Comments

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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:

06.08.14 at 3:48 pm

I hope you like it, it’s one of my boys favs!

Reply
1. joan says:
  
  10.30.20 at 1:31 pm
  
  Cheesesteaks are what folks in Pennsylvania ( at least near Philly and in the NE , too ) Never do green peppers come on a cheese steak .. Bad enough that the newer generations are using cheese whiz atop their sandwich inst4ead of the traditional deli cheese . IN the NE they do include red gravy ( sauce) with them . I never would have thought to use a tougher cut of meat like chuck ,, I have my meat department where I live now ( cant buy cheesesteak shaved meat ) shave a frozen hulk of meat for me.. Usually a more expensive meat .. Cheddars restaurant in the south US calls their sandwiches Philly Cheese steak but its more like yours with the chunks of meat and various other additions . In good, too. But to a Pennsylvanian who has eaten them all their life ,its like folks now eating ranch dressing with their celery that comes with their Buffalo wings instead of the traditional and original bleu cheese . The Anchor Bar in Buffalo where they were created just shakes their head and gives in to the ranch craze of today . Food is fun.

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:

03.10.14 at 6:46 pm

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.

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