Steak Hoagies

This week I am talking all about freezer cooking. Here is another recipe we’ve made ahead of time and enjoyed several times.

It is actually called “Steak Hoagies with mushrooms, onions, and peppers” from the Cook’s Country cook book, but I didn’t add mushrooms since I didn’t think they would keep well in the freezer.

Makes 4-6 large sandwichesIngredients2 strip steaks, about 1 inchthicksalt and pepper2 tablespoons olive oil1 onion, sliced thin1 red bell pepper, seeded ad sliced thin1 tablespoon stak sauce1/2 teaspoon dried oregano4 (6 inch) sub rolls6 ounces thinly sliced deli provolone cheesePat steak dry with paper towels and rub saute spice liberally into each side. Heat 1 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (this is all the cooking time the steaks get so cook them according to your preference). Meanwhile, add remaining oil, onion, bell peppers, and 1/2 teaspoon salt to empty skillet and cook until vegetables are slightly softened, about 5 minutes (you can cook them longer if you are not going to freeze them). Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.Keep in an air tight plastic bag in freezer. Thaw overnight and reheat in frying pan until warm all the way through, about 8 minutes.Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.