Cheese Steak Subs

Frozen steak slices or beef strips make these cheese steak subs a fast dinner. If you have leftover steak or beef roast slices, use that for an even better sandwich.

Sliced steak on a white hoagie bun topped with slices of cooked red pepper and onion and topped with cheddar cheese sauce

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Sliced steak on a white hoagie bun topped with slices of cooked red pepper and onion and topped with cheddar cheese sauce

Cheese Steak Subs


  • Author: Mary Ann
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
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Ingredients

  • 2 tsp oil
  • 1 onion, sliced
  • 1 large red bell pepper, sliced
  • 4 (2 oz.) frozen sandwich steaks (or cooked beef strips from the freezer section, thawed)
  • 10 ¾ oz. can cheddar cheese soup
  • 4 hoagie rolls, split

Instructions

Heat oil in a large skillet over medium-high heat. Add the onion and pepper; cook until tender. Remove vegetables from skillet and set aside. Add steaks to skillet and heat until cooked through. Heat soup in small saucepan until heated through, stirring occasionally. Spread each roll with 2 Tbsp heated soup. Place steaks and vegetables on bottom of each roll and top evenly with the remaining soup. Add tops of hoagie rolls and serve.

  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 375

Sliced steak on a white hoagie bun topped with slices of cooked red pepper and onion and topped with cheddar cheese sauce with text Cheese Steak Sub Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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