No Steak Cheese Steak

A cheese steak sandwich with no steak!? Think about it... the amazing flavors come from thoroughly caramelized beef, onion, and IMHO fresh mushrooms and green bell pepper. This is delicious… and faster and easier than having to deal with thinly slicing up some steak. The texture is obviously a little different, but the flavors are amazing.

Ingredients
Good EVOO
3 medium mushrooms - sliced about 1/4 inch thick
About 1/4 medium white onion - thin half slices
About 1/3 green bell pepper - medium chop
Dash of soy sauce
Dash of Worcestershire sauce
Soft French Hoagie roll - 6 inch - warmed or toasted
Two 2.5 oz balls of 80/20 ground beef (or 70/30)
Canola oil
Kosher salt
Freshly cracked black pepper
Deli sliced American cheese (IMPORTANT: skip the Kraft crap)


Directions
1. Add good glug of EVOO to a small stainless steel skillet (enough to coat the bottom of the pan), and bring up to heat on medium/low until oil is shimmering.

2. Add mushrooms, onions, and peppers, along with a medium pinch of kosher salt and stir to combine. Continue stirring occasionally until onions become translucent and start to brown.

3. Add a small glug of canola oil to 12 inch cast iron skillet. Use a paper towel to brush it into a medium/light coating on the bottom of the pan.

4. Heat pan on medium/high heat just until oil starts to smoke. Meanwhile, lightly toast or warm your hoagie roll.

5. Add the meat balls to two opposite sides of the skillet, and firmly smash them down using the bottom of a small saucepan or bowl (cover the bottom with a sheet of foil if you don't want to clean it afterwards). You're looking for about 3/8 inch here.

6. Season with kosher salt and black pepper and cook 2 minutes.

7. Flip (these WILL stick so use stainless spatula to pry off bottom).

8. Add slice of cheese to both beef patties, turn off heat and cook another minute until cheese is melted.

9. Meanwhile, add a dash of both soy sauce and Worcestershire to veggies and stir to combine.

11. Add cheese covered patties to veggies, and using the top edge of a metal spatula, "knife" the patties into the veggies until you have a medium coarse texture of everything. It should all be sizzling while you do this.

12. Top your hoagie roll and enjoy.