Juicy steak, caramelized onions, and melty mozzarella loaded into a hoagie roll, dripping with bold flavor—this is The Slopper, and it’s unapologetically messy and delicious.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 giant sandwiches

Ingredients:

  • 1 lb thinly sliced ribeye steak (or sirloin)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced (optional)
  • 2 hoagie rolls (or sub rolls), sliced but not separated completely
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Optional: Spicy mayo, steak sauce, or hot sauce

Instructions:

  1. Sauté the Onions (and Peppers):
    In a large skillet, heat butter and olive oil over medium heat. Add onions (and peppers, if using). Sauté for 8–10 minutes until soft and caramelized. Remove from skillet and set aside.
  2. Cook the Steak:
    In the same skillet, add the sliced steak. Season with salt, pepper, garlic powder, and smoked paprika. Cook over medium-high heat, stirring occasionally, until no longer pink and slightly crispy on edges (about 5–7 minutes).
  3. Melt the Cheese:
    Lower heat. Return onions to the skillet with steak. Sprinkle mozzarella over the top, cover the pan, and let the cheese melt into gooey perfection.
  4. Assemble The Slopper:
    Spoon the cheesy steak mixture generously into hoagie rolls. Let it spill over the sides—The Slopper is meant to be messy.
  5. Optional Extras:
    Add a smear of spicy mayo or a dash of steak sauce if you like it saucy. Wrap halfway in foil for that street-vendor feel.

Chef Ed Tips:

  • Want extra mess? Serve with a side of au jus or pour a ladle of hot beef gravy right over the top.
  • Use a broiler to toast the sandwich with the cheese open-faced if you want crisp edges.
  • The Slopper pairs great with fries, onion rings, or a cold beer.

 

 

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