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Mushroom Steak Hoagies

 Mushroom Steak Hoagies
My Aunt Diane perfected the recipe for these hearty hoagies. We often double or triple it for family gatherings since they're such a hit. I begin marinating the beef the night before so the sandwiches can be put together in less than 30 minutes on a hectic evening. -Jennifer Walker, Logan, Utah
6 ServingsPrep: 10 min. + marinating Cook: 10 min.


  • 1 cup water
  • 1/3 cup soy sauce
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons pepper
  • 1 pound beef top round steak, cut into 1/4-inch strips
  • 1 medium onion, chopped
  • 1 medium green pepper, julienned
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 6 hoagie buns, split and toasted
  • Sliced tomatoes


  • In a large resealable plastic bag or shallow glass container, combine
  • water, soy sauce, garlic powder and pepper. Add steak and turn to
  • coat. Seal or cover and refrigerate for 6-8 hours or overnight.
  • Drain and discard marinade. In a large skillet, brown steak over
  • medium heat. Add the onion, green pepper and mushrooms; stir-fry
  • until tender. Reduce heat. Sprinkle with cheese.
  • Remove from the heat; stir until cheese is melted and meat is coated.
  • Spoon onto buns; top with tomatoes. Yield: 6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Mushroom Steak Hoagies (continued)

Wine (continued)
Merlot or Syrah.