Description
Makes 2 generously filled hoagies
Ingredients
Units
Scale
- 8 oz steak, thinly sliced
- Bad Ass Burger Booster, to taste
- 2 tbsp olive oil, divided
- 2 onions, julienned
- 8 oz button mushrooms, sliced
- 1 clove garlic, chopped
- 1 cup beef broth
- 2 hoagie buns
- Mayonnaise, to taste
- Some Like It Hot Mustard, to taste
- 1 cup shredded mozzarella cheese
- Chipotle Honey Sauce
- 1 cup mayonnaise
- 1/4 cup honey
- Juice of 1/2 lemon
- 2 tbsp chipotle Tabasco sauce
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the thinly sliced steak with Bad Ass Burger Booster. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Quickly sear the steak, keeping it medium rare, then transfer to a plate.
- Add the remaining olive oil to the skillet along with the onions and mushrooms. Sauté until softened and lightly golden. Stir in the garlic and cook for another 30 seconds.
- Add the beef broth, scraping up any browned bits from the bottom of the skillet. Simmer until the broth has reduced and no liquid is pooling in the pan. Return the steak and any resting juices to the skillet, toss briefly to combine, then remove from the heat.
- Cut a V-shaped wedge along the top of each hoagie bun, leaving the bottom intact. Spread the inside with mayonnaise and Some Like It Hot Mustard to your liking.
- Divide the steak, mushroom and onion mixture between the buns. Top with the mozzarella and place on the prepared baking sheet. Bake for 3–5 minutes, or until the cheese has melted.
- Meanwhile, make the chipotle honey sauce by whisking together the mayonnaise, honey, lemon juice and chipotle Tabasco. Season with salt and pepper to taste.
- Remove the hoagies from the oven, drizzle with chipotle honey sauce to your liking and serve immediately.