Instructions

1. Using a very sharp knife, slice the meat against the grain in 1/4” slices. Having it partially frozen will make it easier to cut.
2. Place the strips of beef on a plate and season with 1 tablespoon salt and 1 teaspoon pepper. Allow to sit out for at least 30 minutes or until the beef is at room temperature.
3. While you’re waiting on the steak, slice the buns in half lengthwise and butter the insides (about 2 teaspoon per side).
4. Place the buns on a cookie tray, buttered sides facing up.
5. minutes before you’re ready to cook the beef, place the oil and butter in a large stainless steel skillet and heat over medium-high.
6. When the butter starts to bubble add in the onions.
7. Cook for 2 minutes and add in the sugar, stirring to incorporate. This will help cook the onion down and give it an amazing flavor.
8. Cook until just soft (about 5 more minutes) and add in the mushrooms, remaining salt and pepper.
9. Stir the onions and mushrooms around until the mushrooms have released their juices, about 3-5 minutes.
10. Add the sliced steak pieces on top and stir.
11. Place the buttered buns in the oven to crisp up (about 2-3 minutes).
12. Stir the steak around with the onion and mushrooms. This should take about 2 minutes.
13. Add in the water and turn the heat to high.
14. Cook for 2 minutes or until your steak is done to your liking (I prefer no pink). If there is water/juice remaining set it aside for those that want to dip them sammich in.
15. Remove the buns from the oven, top one half of the bun with the steak and veggies and then top with 1 slice of each cheese.
16. Pop them back in the oven for a minute just to melt the cheese.