Steak Hoagies with Mushrooms, Onions and Peppers

Father's Day. Ryan's second. This year Owen and Nora knew something was happening: they watched Ryan open his cards — one from each of them, constructed by me with their handprints and my handwriting — with the focused attention they give to anything that involves Ryan being the center of activity. Owen handed Ryan his card and then immediately tried to take it back. This is not inconsideration; this is a toddler who has not yet fully distinguished between giving and showing. Ryan laughed and let Owen have the card back and then gently retrieved it for keeping.

Steve grilled, as always. Ryan helped, which is new this year: last Father's Day Ryan had Owen in the carrier; this Father's Day Ryan was at the grill talking to Steve about something to do with the burgers, the two of them standing with tongs, a tableau of men who grill together. Owen stood nearby watching them with the expression of a small apprentice. I am not projecting. He is literally watching everything they do.

Nora has developed a preference for Ryan that is intense and specific: she prefers Ryan to do certain things, specifically bedtime and the morning diaper, and if I attempt to do these things she informs me with the conviction of someone who knows their own mind. Ryan finds this delightful. I find it slightly hilarious and also deeply correct. She has opinions about her preferences. She always will.

After dinner the adults sat on the back steps while the twins played in the yard with a sprinkler Steve had set up. The water was cold, it is still June and not yet truly hot, but Nora went through it without hesitation and Owen went around it three times assessing the situation before deciding to participate. We sat there watching our children discover cold water on a summer evening and I thought: I want to be here for every version of this that is coming.

Steve’s grill has a way of making every occasion feel official, and watching Ryan take his place beside it this year — the two of them with tongs, talking burgers, Owen studying their every move — I knew the meal had to match the moment. These steak hoagies with mushrooms, onions, and peppers are exactly what gets made when the people at the grill mean business: hearty, a little bit celebratory, and completely satisfying after an afternoon of watching toddlers discover sprinklers in the June sun.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4

Ingredients

1 1/2 lbs ribeye or sirloin steak, thinly sliced
4 hoagie rolls, split
8 oz cremini mushrooms, sliced
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
4 slices provolone cheese
Optional: mayonnaise or horseradish sauce for spreading

Instructions

Season the steak. Toss the thinly sliced steak with Worcestershire sauce, smoked paprika, salt, and pepper. Let sit at room temperature for 10 minutes while you prep the vegetables.
Cook the vegetables. Heat 2 tablespoons of olive oil in a large cast iron skillet or grill pan over medium-high heat. Add the onions and bell peppers and cook, stirring occasionally, for 8–10 minutes until softened and beginning to caramelize. Add the mushrooms and garlic and cook another 5 minutes until the mushrooms are golden. Transfer to a bowl and set aside.
Sear the steak. Add the remaining tablespoon of olive oil to the same pan over high heat. Working in batches if needed, add the sliced steak in a single layer and cook for 2–3 minutes per side until nicely browned and just cooked through. Return the vegetable mixture to the pan and toss everything together over the heat for 1 minute.
Toast the rolls. Place the split hoagie rolls cut-side down on the grill or under a broiler for 1–2 minutes until lightly toasted.
Assemble the hoagies. Spread rolls with mayonnaise or horseradish sauce if using. Pile on the steak and vegetable mixture, then lay a slice of provolone over the top. Return to the broiler or cover the pan briefly until the cheese is melted, about 1 minute.
Serve immediately. Cut each hoagie in half and serve hot. For toddler plates, pull apart a small portion of the steak and vegetables and serve open-faced on a soft roll half, cut into manageable pieces.

Nutrition (per serving)

Steak Hoagies with Mushrooms, Onions and Peppers — Steve’s Grill, Ryan’s Second Father’s Day