Flank Cheesesteak Hoagies

Flank Cheesesteak Hoagies


With thin slices of steak, caramelized onions and peppers, gooey cheese, and a buttery roll, these sandwiches will be gone in a flash. We’re using flank steak here, but you can also use ribeyes.

  • Serves 4
  • Active time 20 minutes
  • Total time 20 minutes


  • 1 package MOINK flank steak
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • 1 Tbsp. vegetable oil
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 cloves garlic, minced
  • 6 slices provolone cheese
  • 4 hoagie rolls, split
  • Softened butter

Cooking instructions

  1. Thaw the steak.
  2. Thinly slice the steak against the grain. Sprinkle with ½ teaspoon each salt and pepper.
  3. Heat the oil in a large skillet over medium-high heat until hot. Add the steak, and cook 2 to 3 minutes, just until the steak is browned on both sides. Remove the steak from the skillet.
  4. Add the bell pepper and onion to the skillet and cook 5 to 6 minutes or until lightly browned and tender. Add the soy sauce, Worcestershire sauce, garlic, and steak. Cook 2 more minutes or until very hot.
  5. Remove the pan from the heat. Arrange the cheese slices in a single layer over the top of the steak mixture. Cover and let stand until the cheese melts.
  6. Meanwhile, brush the insides of the hoagie rolls with softened butter and place, buttered sides down, in a skillet over medium-high heat. Cook 1 minute or until the rolls are toasted.
  7. To serve, divide the steak mixture evenly between the hoagie rolls. Serve immediately.


Pro Tip:

Don’t thaw the steak all the way.

It’s much easier to thinly slice if it’s partially thawed.


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