Farmer Boy Hoagie Steak Recipe

Marinate steak

Place the thinly sliced steak in a medium bowl. Add soy sauce, Worcestershire sauce, 1 tbsp olive oil, minced garlic, black pepper and 1/2 tsp kosher salt. Toss to coat thoroughly. Cover and let marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

When ready to cook, heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–4 minutes).

Add 1 tsp oil to the hot skillet and add the marinated steak in a single layer (cook in batches if necessary to avoid crowding). Sear slices for about 1–2 minutes per side until browned but still tender. Remove steak to a plate and tent loosely with foil to keep warm.

In the same skillet used for steak, reduce heat to medium. Add 1 tbsp butter and 1 tbsp olive oil. When butter foams, add the sliced onions. Sauté for 3–4 minutes until beginning to soften.

Add sliced mushrooms, thyme, 1/2 tsp salt and 1/4 tsp pepper. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are browned and onions are caramelized, about 6–8 minutes. If the pan becomes dry, add a splash (1–2 tbsp) of water or beef broth to deglaze and scrape up browned bits.

Taste and adjust seasoning. Reduce heat to low and keep vegetables warm in the skillet while you finish bacon and reheat steak briefly if needed.

Cook bacon: Lay bacon slices in a cold skillet and turn heat to medium. Cook until crisp to desired doneness, turning occasionally, about 8–12 minutes. Transfer to paper towels to drain and then cut each slice in half to fit buns.

Assemble cheese on steak: Return the cooked steak to the skillet with the mushrooms and onions, toss to combine and reheat over low heat for 1 minute. Arrange the steak mixture into four even piles along the pan. Top each pile with one slice of Swiss cheese (use 1–1.5 slices if you want extra cheese). Cover the skillet with a lid for 1–2 minutes until the cheese melts.

Toast buns: Butter the cut sides of the hoagie buns with about 1/2 tbsp softened butter per side. Heat a clean skillet or griddle over medium heat and toast the buns cut-side down until golden, 1–2 minutes.

Assemble hoagies: Place an equal portion of the steak, mushroom and onion mixture with melted Swiss on the bottom half of each toasted bun. Top with 1–2 pieces of bacon per sandwich and add optional condiments (mayonnaise, Dijon, pickled banana peppers) to taste. Sprinkle chopped parsley if using.

Serve immediately while hot. Provide extra napkins—the sandwiches are hearty and juicy.

If using mustard & mayo: Spread about 1/2 tbsp mayo and 1/2 tbsp Dijon on the top half of each bun before closing. If you like heat, add pickled peppers to taste.