Mushroom Steak Hoagies Recipe

4.5 1 4
Mushroom Steak Hoagies Recipe
Mushroom Steak Hoagies Recipe photo by Taste of Home
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Mushroom Steak Hoagies Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.

Ingredients

  • 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

Directions

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.
Originally published as Mushroom Steak Hoagies in Quick Cooking March/April 2000, p27

  • 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
  1. 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.
  2. 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.
  3. Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes. Yield: 6 servings.
Originally published as Mushroom Steak Hoagies in Quick Cooking March/April 2000, p27

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JANENOV46 User ID: 3295323 76455
Reviewed Oct. 7, 2013

"I used teriyacki instead of soy and added ginger, minced garlic, siracha for maiinade

The round steak I had sliced paper thin by my butcher. Really nice sammie"

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