Directions

PREP 🥒

Just before cooking, please remove the steak from your refrigerator and set aside to temper.

1. Preheat your oven to 350F.

2. Cube the cream cheese and set aside to come to room temperature.
3. Slice the onions, pepperoncini, and mushrooms.
4. Grate the cheddar.

5. Season the steak generously with S&P Seasoning. Place in a bowl and coat with 2 tablespoons of the canola oil.

HOW TO COOK 🍳

1. Let's make some cheese whiz!!! In a pot over medium-low heat, bring the milk to a “happy simmer.” Turn off the heat and add in the seasoning spice. Let simmer until the milk has thickened.

2. Remove from the heat and fold in the shredded cheddar and cream cheese. Whisk until smooth and velvety. Season with S&P Seasoning and taste the goodness. Cover with a lid.

3. In a cast iron pan on medium heat, add enough canola oil to coat the pan in one even layer. Add the onions and cook until caramelized.
4. Add the mushrooms and cook until nicely browned.
5. Add half of the pepperoncini and cook until slightly tender.

6. Deglaze with the pickling liquid, season with S&P Seasoning and pepper, and transfer to a medium mixing bowl.

7. Return the pan to medium-high heat and add oil to coat. When the oil begins to smoke, add the steak and toss until nice and caramelized.
8. Lay the hoagie bread on a sheet tray and place in your oven until lightly toasted, 5-6 minutes.
9. It’s time to assemble!!!! In each toasted hoagie, add the meat mixture, ladle on the cheese whiz, top with the remaining pepperoncini. Enjoy with your favorite chips!!!