- 1 lb. boneless steak, any cut
- 2 teaspoons canola oil
- 8-10 large mushrooms, cleaned
- 1 large sweet onion (i.e. Vidalia), sliced
- 4 hoagies loaf, split lengthwise
- 2 tablespoons olive oil
- 1/4 cup cheddar cheese, shredded
- 3 tablespoons spicy mustard
- 1 garlic clove, minced
- 1/2 cup mayonnaise
- 3 tablespoons sriracha or chili garlic sauce
- 1 cup baby spinach
- 4 hoagies loaf, split lengthwise
- 2 tablespoons olive oil
- Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Season steaks with salt and pepper. On a prepared grill or oiled skillet, cook steaks to desired doneness. Let the steaks rest on the cutting board for five minutes. Thinly slice.
Heat the canola oil to medium high in a large skillet. Saute the onions and mushrooms with salt and pepper for 5-6 minutes.
Brush both cut sides of the hoagies with olive oil. Divide cheese on the four hoagies. Bake for 5 minutes or until lightly toasted and cheese has melted.
In a small bowl, combine the mustard, garlic, mayonnaise and sriracha or chili garlic sauce, salt and pepper.
To assemble: Brush the hoagies with some of the aioli, add baby spinach, steak slices, mushrooms and onions. Cut in half. Serve immediately.
Sponsor: Utah Beef Council
