Steak Sandwiches World’s Easiest Supper!
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Today I’m bringing you a super quick and easy steak sandwich recipe to give us all a break as the weeks get busier and busier. These tender juicy slices of steak go perfectly with the flavorful ingredients for these sandwiches.
Quick and Easy Steak Sandwiches
Even though the world won’t stop for us, we can at least streamline things a bit by serving these gorgeous steak sandwiches while, if you are so inclined, watching a football game.
Ingredients for Steak Sandwiches
You’ll need:
- 1 pound of roast beef lunch meat (I just got mine in the Wal Mart deli),
- One to two cups mozzarella cheese
- A package of soft deli rolls
- onion
- Butter
- Dale’s Sauce. If you don’t have Dale’s Sauce, you can use Moore’s Marinade, soy sauce, or a little bit of Worcestershire sauce.
You can also make your own marinade like Dale’s by clicking here to get my all purpose marinade recipe.
Instructions to Make Steak Sandwiches
- Chop up your roast beef a bit.
- Chop up your onion and bell pepper.
- Melt 1/2 stick butter in skillet.
- Add your onions and bell peppers to the skillet.
- Add a tablespoon or so of your sauce, depending on your taste.
- Cook this over medium heat until your onions are tender, stirring often.
- Add chopped roast beef and continue cooking and stirring just until your roast beef is warmed.
- If you like, add another two tablespoons of your sauce.
- Once that has been stirred in and your roast beef is good and warm, turn off stove eye and sprinkle cheese all over the top and let sit until melted.
- Spoon onto your sandwich rolls. I like to grilled the rolls a bit to make them a little crunchy under the broiler.
TIP:
If you like, you can also make this filling the day before and just put it in the fridge, then heat up your filling in the microwave and place on your roll and you’re good to go!
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Christy, deli roast beef is so expensive. If we wanted to cook our own roast at home for this recipe, which cut of meat would you suggest? That way we could find it on sale and slice it up, even freeze some for later.
This looks like a great recipe. I’m happy to see Dale’s in there. It’s a fantastic addition.
I’ve adapted this for low sodium (due to CHF) and I start by cooking a 4 pound chuck roast in the pressure cooker with onions, sliced and anaheim peppers, cored and sliced. I add black pepper over the whole chuck roast. When you can’t have salt, you have to up the spice quotient to give it some good flavor! I put enough water in to make a broth–usually around 3-4 cups. Cook on high pressure (15 pounds) for 50 minutes and cool naturally. After removing the roast and vegetables after cooling down naturally, simmer the broth until reduced and concentrated. It should be beefy tasting–add more black pepper and whatever herbs you like.. If the chuck roast has a bone, even better! The roast will be super tender and moist. You can slice or shred. Add the onions and peppers back to the broth. Since buns can be high in sodium, I will either eat this on a plate or in a corn tortilla that we get from a bodega rather than from the grocery. Most places in the country have a place that caters to our Hispanic neighbors and the tortillas there are fresher and better, low in sodium and CHEAPER than grocery tortillas which are loaded with preservatives and other garbage. I leave out the bun so I can allow for the sodium in the cheese because I’d much rather have 1/8 – 1/4 c of cheese (I check the amount of sodium first) than the bun if I have to trade something! Those of us on low sodium have to be resourceful and adaptive! And believe me, trying to find no salt added items in the grocery can be an adventure! I tend to cook from scratch.
Christy, this will be a regular at our house. Fixed it tonight and made your Fresh Strawberry Cake with Cream Cheese Icing! Both were big big hits! But, like you, I am the only one who wanted the bell peppers on my sandwich 🙂 Thank you so much for all your great recipes. Hugs, Sandra……
I am so glad to hear they were both hits!!! ~HUGS~
Just wanted to drop you a note to tell you the hubby and I just loved this. We have made it several times. Matter of fact we’ve had it twice this week. Had to eat the leftovers since I sent him to buy ingredients and he bought too much 🙂 He sure didn’t mind it eating twice in 1 week. Thanks for sharing this
Thank you so much for letting me know Cindy, it is a favorite around here too!!
I have made these a few times for my family, and they love them. The last time I made them, I was going to add mushrooms and stuff a pepper with it, but being the frugal person that I am, got the portabella mushrooms on clearance at the store. This got my brain to working so I rearranged the ingredients and we ended up with cheesesteak stuffed portabellas.
You know that feeling you get when you bite into something good and your eyes close automatically, and you just savor the first bite? Yep, that was my son in law. lol
I love your creativity Rachel!! And I am so glad to hear that it turned out so well!!
My husband loves these sandwiches. He is always hesitant about any new recipe I try but I always have great success with yours. I am so glad I found your site–just wish I had found it sooner. Oh and I love your new cookbook.