Name: Shaved Steak Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb shaved beef steak (ribeye or sirloin); 1 medium onion, thinly sliced; 1 bell pepper (optional), sliced; 1 cup mushrooms (optional), sliced; 4 slices provolone cheese (or American, mozzarella, or cheddar); 4 hoagie rolls or sub buns; 2 tbsp olive oil or butter; 1/2 tsp garlic powder; Salt and pepper, to taste; 1 tbsp Worcestershire sauce (optional)

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This shaved steak sandwich is juicy, flavorful, and piled high with thinly sliced beef, melty cheese, and sautéed onions. I love making this when I’m craving a hearty, satisfying meal that feels like restaurant food but comes together easily at home. Every bite is savory, cheesy, and packed with flavor.

Why You’ll Love This Recipe

I love how quick and simple it is to throw together, especially on busy nights. The shaved steak cooks in minutes, and I can customize it with my favorite toppings like peppers, mushrooms, or even spicy sauce. It’s a great way for me to enjoy a hot sandwich that’s filling and seriously crave-worthy. Shaved Steak Sandwich

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shaved beef steak (like ribeye or sirloin, thinly sliced)
Onion, thinly sliced
Bell peppers (optional), sliced
Mushrooms (optional), sliced
Provolone cheese (or American, mozzarella, or cheddar)
Hoagie rolls or sub buns
Olive oil or butter
Garlic powder
Salt
Pepper
Worcestershire sauce (optional for extra flavor)

Directions

I start by heating olive oil in a large skillet over medium heat.
I sauté the onions (and peppers/mushrooms if using) until soft and caramelized, then I set them aside.
In the same skillet, I cook the shaved steak in batches, seasoning with salt, pepper, and garlic powder. I add a splash of Worcestershire sauce if I want a richer taste.
Once the steak is cooked through and slightly crispy on the edges, I return the onions and veggies to the pan and stir everything together.
I layer slices of cheese on top and let it melt over the meat mixture.
I toast the rolls lightly, then scoop the steak and cheese mix right into them. I serve immediately.

Servings and timing

This recipe makes 4 sandwiches.
Prep time is around 10 minutes, and cooking takes another 15 minutes, so it’s ready in about 25 minutes total.

Variations

Sometimes I use pepper jack cheese for a spicy twist or switch to Swiss for a nutty flavor. I also like to spread a bit of garlic mayo or horseradish sauce inside the buns for an extra punch. For a Philly-style sandwich, I keep it classic with onions, cheese, and nothing else.

Storage/Reheating

I store leftover steak filling in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave and then build fresh sandwiches. I don’t recommend storing assembled sandwiches, as the bread can get soggy. Shaved Steak Sandwich

FAQs

What kind of steak should I use?

I prefer thinly sliced ribeye or sirloin. Pre-shaved steak from the butcher or freezer section also works great.

Can I make it ahead of time?

Yes, I cook the meat and veggies ahead, then just reheat and assemble when I’m ready to eat.

What’s the best cheese for this sandwich?

Provolone melts beautifully and has a mild flavor, but I sometimes use mozzarella or American for that classic gooey melt.

Can I freeze the cooked steak?

Yes, I freeze it in a sealed container for up to 2 months. I reheat it straight from the freezer in a skillet or microwave.

How do I keep the sandwich from getting soggy?

I toast the bun lightly and avoid overloading it with too many juicy ingredients.

Conclusion

This shaved steak sandwich is everything I want in a comforting, filling meal. It’s quick, delicious, and flexible enough for me to make it just the way I like. Whether I’m feeding the family or just treating myself, this sandwich always satisfies.