It is not very often that my husband finds his way to the kitchen to prepare a meal, but when he does this sandwich is usually what he makes and it is a huge hit in our house. Our daughter Amber loves it and she doesn’t even like meat! I have to give him credit, it is a delicious sandwich. Much better than his sauerkraut and green bean concoction that he made… that is a whole different story. This recipe is for a family of 6.
1 package of fresh hoagie rolls
1 1/2 pounds of sirloin steak cut into strips
16 oz. shredded mozzarella cheese
1 tsp. red pepper flakes
1/4 cup yellow mustard
1/4 cup bar-b-que sauce
2 tbsp. garlic powder
2 tbsp. seasoning salt (we use Nature’s Seasoning by McCormick)
onion slices and mushrooms to taste (I personally leave the fungus off, but Zack thinks it completes the sandwich)
1 tbsp. fresh cracked black pepper
Throw all seasonings and meat in a large bowl with a lid and allow to marinade for 3 to 4 hours in the refrigerator.
Preheat oven to 450
Zack uses a wok but you could any large skillet. Heat the skillet or wok with a couple of tablespoons of oil until it is very warm. Add the marinated meat and saute for 3 to 4 minutes. Turn heat to low and allow to simmer for about 10 minutes.
Line the split hoagie rolls on a cookie sheet. Now the fun part. Start piling on the meat, onion, mushrooms, and cheese. Put in oven long enough to allow the cheese to melt and lightly brown.
Serve with chips or fries. Either way it is scrumptious.
