Sanibel Cheese Steak Recipe

Prepare steak

If your steak isn't pre-sliced, place chilled steak in the freezer 20–30 minutes until slightly firm, then slice across the grain as thinly as possible. Separate slices into small piles for even cooking.

Slice onions, peppers, and mushrooms thinly. Mince garlic. Pre-slice cheese and split rolls lengthwise without cutting all the way through if you prefer hinged sandwiches.

Heat 1 tablespoon oil and the butter in a large skillet over medium heat until shimmering. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, 8–10 minutes until they begin to soften and turn golden.

Add the sliced green and red peppers and mushrooms to the skillet. Increase heat to medium-high and cook another 6–8 minutes, stirring, until peppers soften and mushrooms release their moisture and brown. Add the minced garlic in the last 1 minute of cooking. Season vegetables with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer vegetables to a bowl and keep warm.

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the thinly sliced steak in an even layer — work in two batches if necessary to avoid overcrowding. Let the steak sit undisturbed 45–60 seconds to develop a sear, then toss and spread again. Cook 1–2 minutes until browned but still tender.

Season the steak with the remaining 3/4 teaspoon salt, 3/8 teaspoon black pepper, and the tablespoon of Worcestershire sauce. Toss to combine and remove from heat.

Return the cooked vegetables to the skillet with the steak and toss gently to combine and heat through, about 30 seconds.

Preheat broiler to high (or preheat oven to 425°F/220°C). Butter the cut sides of the rolls and toast in a hot skillet or under the broiler until golden, about 1–2 minutes; watch closely to avoid burning.

Pile roughly 1/4 of the steak and vegetable mixture into each toasted roll. Drape 1–2 slices of Swiss cheese over each filled sandwich so cheese covers the meat and vegetables.

Place assembled sandwiches on a baking sheet and put under the broiler 1–2 minutes until cheese is melted and bubbling. Alternatively, cover pan and return to a hot skillet with a lid until cheese melts.

Remove sandwiches from broiler. If desired, add a few drops of hot sauce and sprinkle with chopped parsley. Serve immediately while hot.

Leftovers: store cooled steak mixture and rolls separately in airtight containers in the refrigerator up to 3 days. Reheat in skillet or oven until warmed and cheese re-melted.