Philadelphia ain’t got nuttin’ on this cheesesteak sub! This is my last entry into the GoPupule contest and it might be my favorite. Although, it’s really hard to pick just one. I love them all and King’s Hawaiian rolls have been my favorite bread since I was in elementary school so I love these recipes. Mancub eats an entire package of the rolls in one sitting. Plain. Not heated or with butter or anything. They are that good!
This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM
For details on how you too can enter for a chance to win the sweepstakes prize by entering the
KING’S HAWAIIAN® Go PupuleTM
Recipe Sweepstakes, go here:
The combination of flavors and textures is a party in your mouth. Gracious! It’s also budget friendly!
I marinated a skirt steak in a simple marinade then grilled it outside. (You can also broil indoors.) Slice cooked steak into thin strips.
I made caramelized onions and a slaw of cabbage, jicama, red onions and pineapple.
I combined 1 stick of softened butter with 4 cloves of minced garlic and spread the mixture on the inside of both sides if the mini sub rolls, then I placed them under a preheated broiler and broiled just until light golden. (Line your pan with foil to help with clean up.)
Arrange sliced steak over the bottom half the toasted sub roll. Top with a spoonful of the caramelized onions then cover the onions and the top half of the roll with provolone cheese.
Place back under the broil and broil until the cheese has melted.
To serve, spoon some of the slaw over the top, add a couple of slices of jalapeno (if you like heat), the top with the top half of the roll.
Sink your teeth into the yummiest cheesesteak sub ever. Pause as your eyes roll back in your head. Now grab a napkin and wipe off the juicy goodness running down your chin and arms.
I didn’t say it wasn’t messy
NOTE: This also makes a great appetizer. Just cut each sub roll in half or thirds before assembling.