Coreys Steak Cheese And Mushroom Subs Recipes

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

Steps:

• Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside.
• In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside. In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside.
• Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove and set aside.
• Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms until tender, about 5 minutes. Add steak, increase heat to high, and season with soy sauce, garlic powder, onion powder, salt, and pepper. Cook and stir steak mixture until hot and sizzling, about 5 minutes. Remove from heat and cover.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place rolls under broiler until toasted, 1 to 2 minutes. Layer 2 slices American cheese onto each roll and spoon in steak-mushroom mixture.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms until tender, about 5 minutes. Add steak, increase heat to high, and season with soy sauce, garlic powder, onion powder, salt, and pepper. Cook and stir steak mixture until hot and sizzling, about 5 minutes. Remove from heat and cover.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place rolls under broiler until toasted, 1 to 2 minutes. Layer 2 slices American cheese onto each roll and spoon in steak-mushroom mixture.

Steps:

• for the onions, heat oil, add onions and cook for 15 mins or until soft.
• add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
• for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
• grill the mushrooms too for 2 minutes and cut into slices.
• then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
• repeat with others and serve with french fries or chips.
• best served warm.

Steps:

• Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
• While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
• The mixture will thicken and it's ready to serve.
• Serve with grilled steak and use leftovers for omelets.
• Makes 4 servings if served with steak.