Toasted Cheesesteak and Mushroom Sandwiches

Have you ever tried a toasted Cheesesteak and Mushroom Sandwich? If not, they’re really good and easy-to-make! My family enjoys them as a quick lunch or a hot dinner with a few things on the side. The recipe below is for the “basic” filling and then you can top your sandwich with your favorite toppings. See some of my topping suggestions below the recipe.

Toasted Cheesesteak and Mushroom Sandwich Recipe

1/4 lb. 100% lean beef sandwich meat, uncooked
green bell pepper, cut into thin strips
1 small onion, finely chopped (about 2 tbsp.)
1/4 to 1/2 cup sliced, fresh mushrooms
1/4 tsp. McCormick Grill Mates Montreal Steak Seasoning
1/4 tsp. McCormick Grill Mates Hamburger Seasoning
1 Tbsp. Olive Oil
Shredded Italian and Mozzarella Cheese

In a skillet – Place olive oil, green bell pepper strips, sliced fresh mushrooms, and finely chopped onions. Simmer over medium heat for 3-5 minutes, stirring often. Scrape them to the side of the pan. Place the lean beef sandwich meat into the skillet and sprinkle the McCormick seasonings on top. Simmer over medium heat until no longer pink, flip it over with a spatula. Once flipped over, move the chopped veggies back over with the beef and simmer all of it together for 3-4 minutes over low heat or until the meat is done and the veggie flavors have infused into the meat.

While you’re simmering the filling you’ll want to place your rolls into a toaster oven and lightly toast them. You can serve steak sauce, ketchup, mustard, pickles, sliced tomatoes, shredded lettuce, etc. on top. We all have different likes and dislikes when it comes to the “additional toppers”.

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