Ingredients
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grilled ribeye steak seasoned with my homemade seasoned salt and worcestershire sauce, thinly sliced (I used Certified Angus Beef®)
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1 large onion, halved and thinly sliced
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fresh slices mushrooms, as you like
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3 - 4 Tbl. Minerva Dairy Garlic & Herb Butter
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salt and pepper to taste
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2 hoagie rolls, split
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4 - 6 Tbl. Minerva Dairy Garlic & Herb Butter
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1 1/2 - 2 cups shredded mozzarella & provolone blend cheese, (as much as you like)
Secret Sauce:
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1 Tbl. + 1 tsp. A1 Steak Sauce
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2 Tbl. heavy mayo
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1/2 tsp. prepared extra-hot horseradish, or to taste
Instructions
Season a large ribeye steak on both sides with my seasoned salt. Place onto hot grill and grill as desired. Remove to a cutting board to rest.While steak is resting, sauté onion and mushrooms in 3 - 4 Tbl. of the butter until softened and lightly browned, about 5 minutes.Open hoagie rolls and place onto a baking sheet. Spread insides of rolls with rest of butter (4 - 6 Tbl.), and lightly broil.Spread with secret sauce, pile with thin slices of steak and sautéed onions, and top with a lot of shredded cheese. Run back under the broiler until cheese is melty. Enjoy!For Secret Sauce: In small bowl add steak sauce. (Both amounts). Whisk in mayo until smooth and no longer lumpy, then whisk in horseradish. Taste, adjust horseradish to your own heat preferance, set aside.
