With all the onions, mushrooms and peppers! This meal literally came together in less than 20 minutes. From pulling the steak and buns out of the freezer to in my mouth, 20 MINUTES and it is roll your eyes back good!
1/2 lb tri-tip steak, frozen
1/4 onion, sliced thin
1/3 bell pepper, sliced thin (make it spicy and swap for a poblano, fresno or jalapeño!)
4 crimini mushrooms, sliced thin
1/4t garlic powder
1 1/2c fontina, grated (American-not the orange stuff, provolone, havarti work too)
4 hoagie roll style buns, toasted if you’re feelin it
Place steak in freezer bag in a glass dish filled with luke warm water. Let sit for 5-8 minutes while you are chopping the vegetables (you want it to still be like 3/4 frozen so its easier to get really thin slices). Remove from bag and slice with a sharp knife as thin as you can, perpendicular to the grain.
Heat a large skillet to med-high. Saute onions and peppers in olive oil and a pinch of salt for 1 minute, then add mushrooms and cook for 2-3 minutes stirring occasionally. Remove from pan. Add a little more olive oil then dump in the sliced steak with a pinch of salt and pepper, garlic powder and oregano. Stir the steak around in the pan to coat then let it cook for about 10-15 seconds. Return the veggies to the pan and stir. Top with cheese, let it melt then toss/stir just a little to make sure every bite has some cheese. Spoon into the 4 buns and serve.