Toasted Chopped Italian Sandwiches
Crispy, toasty perfection. Overflowing smoky steak, tangy cheese, charred veggies, and plenty of dressing is key to these sink-your-teeth-in-them–good sandwiches. Grill up enough for friends and pair with your favorite Oklahoma beer.
MIO Products in our Toasted Chopped Italian Sandwiches
Big Sky Bread Hoagies or Sub Rolls — Big Sky Bread in Oklahoma City offers a variety of fresh-baked goods, including American and European-style breads, cookies, muffins, granola, and more. Customers rave about the high-quality ingredients and the bakery’s commitment to avoiding preservatives, processed ingredients, and added fats.
Hiland Dairy Unsalted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.
J-M Farms Baby Bella Mushrooms — J-M Farms, a mushroom farm in Miami, Oklahoma, has been growing mushrooms for more than 40 years. Their Baby Bellas pack a serious umami punch, making them perfect for these hearty sandwiches.
The Spice Girl Kitchen Italian Seasoning — The Spice Girl Kitchen offers flavorful spice blends designed for busy cooks and adventurous eaters alike. Inspired by global cuisine, these salt-free, sugar-free, and filler-free blends make it easy to create delicious homemade meals.
Savory Spice Shop Garlic Powder — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.
Lovera’s Handcrafted Foods Caciocavera — Lovera’s is a small, family-owned Italian market and cheese company in Krebs, Oklahoma. The cheeses are crafted from local milk, and the recipe for the sausages comes straight from the family’s northern roots in Piedmont, Italy. The award-winning Caciocavera cheese is rich and buttery, a cross between smooth mozzarella and the earthy depth of provolone.
Ingredients
Ingredients:
4 Big Sky Bread Hoagies or Sub Rolls
Hiland Dairy Unsalted Butter, softened
1 pound ribeye steak
Salt and pepper
1 tablespoon olive oil
1 yellow onion, thinly sliced
2 bell peppers (green, red, or yellow), sliced into strips
1 (8-ounce) package J-M Farms Baby Bella Mushrooms, sliced
1 teaspoon The Spice Girl Kitchen Italian Seasoning
1 teaspoon Savory Spice Shop Garlic Powder
8 slices cheese: provolone, mozzarella, or Lovera’s Caciocavera
Directions:
- Preheat oven to 375 degrees. Slice hoagie or sub rolls horizontally, being sure not to slice all the way through. Open the rolls and spread a thin layer of the softened butter over the insides. Place the rolls, buttered sides up and open, on baking sheet and bake about 5 minutes, or until golden and toasty.
- Slice ribeyes into thin strips. Season with salt, pepper, Italian seasoning, and garlic powder. Set aside.
- In a large saute pan, heat olive oil over medium heat. Add one tablespoon of butter, swirling until melted. Add onion, bell peppers, and mushrooms. Season with Italian seasoning and garlic powder. Cook until tender. Transfer to a plate, set aside.
- In the same saute pan, cook steak until the meat is cooked through and slightly crisp on the edges. Using kitchen shears, chop sliced steak into small pieces. Add onions, peppers and mushrooms back to the pan, combining them with the steak.
- Load steak and veggies into each toasted hoagie, then top with a slice of cheese. Return sandwiches to the oven and bake until cheese is bubbling. Serve immediately.