Dog-Gone Cheesesteaks
Cheesesteak sandwiches are usually pretty darn big; more than I can eat, and not great as reheated leftovers. So I thought why not just make them in hot dog buns! And using the top-split buns I can toast the sides, which will make them even better! These will be a nice choice for my granddaughter who's got 5 kids to feed.
Dog-Gone Cheesesteaks
Cheesesteak sandwiches are usually pretty darn big; more than I can eat, and not great as reheated leftovers. So I thought why not just make them in hot dog buns! And using the top-split buns I can toast the sides, which will make them even better! These will be a nice choice for my granddaughter who's got 5 kids to feed.
Cooking Instructions
- 1
(This steak is twice what I need, so freezing half of it.)
Dice the onion and mushrooms. The smaller mushroom pieces get more evenly distributed than sliced. Slice the steak, against the grain, into thin slices.
- 2
Lightly butter both sides of the buns. Toast on both sides in a skillet over medium heat to desired brownness. Remove from skillet and set aside.
- 3
Over medium-high heat, dry skillet, cook the mushrooms, stirring frequently, until most of their moisture evaporates. Stir in a pat or two of butter and continue cooking until browned. Remove from skillet and set aside.
- 4
Add 1-2 T. oil to the skillet. Cook the onions over medium-high heat, stirring frequently, until soft and browned, about 8-10 minutes. Set them aside with the cooked mushrooms.
- 5
Add 1-2 T. oil to the skillet and add the sirloin steak. Cook at medium-high heat, stirring, for 1 minute. Add the mushrooms and onions, sprinkle on the seasonings, stir to combine all, and cook 30 seconds more.
- 6
If desired, spread a little mayonnaise in the buns. Fold sliced cheese in half and place in toasted buns. Pile in the steak mixture. Serve hot and enjoy!
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