Mushroom Steak Recipe

Prepare steak

If not pre-sliced, freeze flank steak about 30–45 minutes until slightly firm, then slice thinly across the grain into ~1/8" strips. Toss sliced steak with 1/2 tsp salt, 1/2 tsp pepper, and the Worcestershire sauce. Set aside for 10 minutes to marinate.

Cook onions and mushrooms

Heat a large cast-iron skillet or heavy pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the thinly sliced onion in an even layer. Cook, stirring occasionally, 6–8 minutes until softened and edges begin to brown. Add the sliced mushrooms and cook 5–7 minutes more until mushrooms release moisture and brown. Season with 1/2 tsp salt and the remaining 1/2 tsp pepper. Push the vegetables to one side of the pan.

Cook steak

Increase heat to high. Add the remaining 1 tablespoon olive oil to the cleared side of the pan. Add the marinated steak in a single layer (work in batches if necessary to avoid overcrowding). Sear strips 1–2 minutes per side until browned but still juicy. Stir steak together with the onions and mushrooms to combine and heat through, about 1 minute. Add the minced garlic and cook 30 seconds until fragrant. Taste and adjust seasoning.

Toast rolls

Split hoagie rolls lengthwise leaving a hinge. Spread butter on cut sides. Place cut-side down on a medium skillet or griddle over medium heat until golden and crisp, 1–2 minutes.

Assemble cheesesteaks

Divide the steak, onion and mushroom mixture evenly among the 4 rolls. Lay two slices of white American cheese over the hot filling on each sandwich so the heat melts it. If cheese doesn't fully melt, cover the sandwiches briefly with a lid or foil for 30–60 seconds to encourage melting. Optionally, top with sliced pickled hot peppers and chopped parsley. Serve immediately.

Offer pickled hot peppers and chopped parsley on the side for guests to add to taste.