I love the word zippy! I don’t think I use it nearly enough. I think I like it because I don’t use it often. But when you think about it, zippy is kind of cool. It means bright, fresh, and a little pop of flavor. I almost called these spicy cheese steak sandwiches but changed my mind, because they aren’t really spicy. They’re really zippy! LOL. I had added a little Thai sweet chili sauce to mayonnaise to spread on the bun because I thought it needed something extra. And then I added some hot peppers to the top of the sandwich but overall, I didn’t think it was spicy. Especially since both children ate it without complaint. So, I decided the sandwiches were really zippy instead.
Anyways, I made these cheese steak sandwiches for a little change of pace for dinner. And also because the grocery store had some really thin sliced steak and I thought to myself…that would make a really good cheese steak sandwich.
First I marinated the thin sliced steak in a little Worcestershire sauce and minced garlic.
Meanwhile, I mixed up the mayonnaise. If you want to sound really cool, call it aioli.
Then I sauteed the onions and peppers in some olive oil over medium heat. Season with salt and pepper.
It takes about 7-10 minutes, but the veggies should look like this.
Then cook the meat over medium heat. You could use the same pan if you wanted.
Meanwhile, toast the buns.
When the meat is cooked, it will look like this.
Then add the onions and peppers back to the pan.
This is the part where you will add the cheese. Go big or go home…it’s called a cheese steak sandwich for a reason. I used provolone cheese, but you can kind of use any cheese you want.
Let it melt.
Serve on your toasted rolls with the sweet chili aioli and hot cherry peppers. Yummmm!
2 lbs thin sliced steak
2 Tablespoons Worcestershire sauce
1 teaspoon minced garlic
1 medium yellow pepper, sliced
1 medium onion, sliced
salt and pepper
2 Tablespoons olive oil
4 sub sandwich rolls
1/2 cup mayonnaise
2 Tablespoons Thai sweet chili sauce
8 oz provolone cheese, sliced
hot cherry peppers (for serving)
Marinate the thin sliced steak with Worcestershire sauce and minced garlic. While the meat is marinating, mix together the mayonnaise and the sweet chili sauce. Saute the onions and peppers in olive oil over medium heat. Season with salt and pepper to taste. After the onions and peppers are cooked (should be about 7-10 minutes), remove from the pan. Cook the steak over medium heat. When it is cooked through, add back the onions and peppers to the pan. Lay sliced provolone cheese on top and let melt. Serve the cheese steak on toasted sub sandwich rolls with the sweet chili aioli and hot cherry peppers.