Copycat Subway Steak and Cheese Subs

Why You’ll Love This Recipe

• All the nostalgic Subway flavors, made fresher at home with better texture and melt.
• Thinly shaved steak seared hot for caramelized edges and juicy bites.
• Tender-crisp onions and green peppers for that classic bite and aroma.
• Silky provolone or white American and a tangy Italian-herb mayo to finish.

Grocery List

• Produce: 1 yellow onion, 1 green bell pepper, lemon (or white wine vinegar)
• Dairy: 8 slices provolone or white American cheese, mayonnaise
• Pantry: Soft sub rolls, Worcestershire sauce, neutral oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika (optional), Italian seasoning, sugar

Full Ingredients

For the steak and veggies

• 1¼ lb shaved beef (sirloin or ribeye), paper-thin
• 1 medium yellow onion, thinly sliced (about 1½ cups)
• 1 large green bell pepper, thinly sliced (about 1½ cups)
• 1½ tbsp neutral oil (canola or avocado), divided
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika (optional, for gentle warmth)
• 1 tsp Worcestershire sauce
• 4 soft sub rolls (6–8 inch), split but hinged
• 8 slices provolone or white American cheese (2 per sandwich)

Italian Herb Mayo

• 1/2 cup mayonnaise
• 1 tsp Italian seasoning
• 1 tsp fresh lemon juice or white wine vinegar
• 1/4 tsp garlic powder
• 1/8 tsp sugar
• 1–2 tsp water to thin to drizzle consistency
• Pinch kosher salt and black pepper, to taste

Optional finishing

• Extra Italian seasoning or dried oregano to sprinkle
• Banana pepper rings, for serving (optional)

Step-by-Step Instructions

Step 1: Season the shaved steak

In a bowl, combine the shaved beef with Worcestershire sauce, 1/2 teaspoon kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Toss to coat evenly and let it sit at room temperature for 10 minutes while you prep everything else. This quick rest seasons the meat and helps it brown beautifully.

Step 2: Make the Italian herb mayo

In a small bowl, whisk the mayonnaise, Italian seasoning, lemon juice, garlic powder, sugar, a pinch of salt, and a few grinds of black pepper. Whisk in 1–2 teaspoons water until it’s spoonable and drizzle-ready. Taste and adjust salt or acidity to your liking. Refrigerate until needed.

Step 3: Sauté the onions and peppers

Heat 1 tablespoon oil in a large skillet or griddle over medium-high heat (a cast-iron pan is ideal). Add the sliced onion and green pepper with a small pinch of salt. Cook, stirring occasionally, until tender-crisp with light char, 3–5 minutes. Transfer the veggies to a plate and keep the pan hot.

Step 4: Sear the steak hot and fast

Add the remaining 1/2 tablespoon oil to the hot pan. Working in two batches to avoid crowding, spread the shaved steak in a thin layer. Let it sear undisturbed for 30–45 seconds, then flip and cook another 30–45 seconds, breaking up larger pieces. The beef should be just cooked with caramelized edges (about 1–2 minutes per batch). Return all steak to the pan.

Step 5: Combine and melt the cheese

Return the peppers and onions to the pan with the steak and toss together. Taste and add the remaining 1/4 teaspoon salt if needed. Divide the mixture into 4 equal piles. Top each pile with 2 slices of provolone or white American. Splash 2 tablespoons water into open spots in the pan, cover with a lid (or invert a sheet pan over the skillet), and steam for 45–60 seconds until the cheese is fully melted and glossy.

Step 6: Warm the rolls and spread the mayo

For soft, Subway-style rolls, wrap them in a barely damp paper towel and microwave for 10–15 seconds each. Split open (keep the hinge intact). Spread about 1 tablespoon herb mayo on the inside of each roll.

Step 7: Load, drizzle, and serve

Using a wide spatula, lift each cheesy steak pile straight into a prepared roll. Drizzle with a little extra herb mayo and, if you like, a light pinch of Italian seasoning. Let the sandwiches sit 1 minute to settle, then serve hot.

Pro Tips

• Shaved beef shortcut: Buy pre-shaved steak. If slicing at home, partially freeze a steak for 20–30 minutes to make paper-thin cuts.
• High heat is key: A ripping-hot pan gives you the fast sear and those savory caramelized bits without overcooking.
• Steam for the perfect melt: A quick splash of water and a lid create that soft, melty cheese finish—no broiler needed.
• Keep the roll soft: A few seconds in the microwave with a damp towel restores bakery-fresh fluff without drying.
• Choose your cheese: Provolone gives mild tang and stretch; white American melts ultra-creamy and nostalgic.

Variations

• Mushroom & Swiss: Add 6 oz sliced cremini mushrooms to the pan after the peppers; swap cheese for Swiss.
• Chipotle Southwest: Stir 1–2 tsp canned chipotle adobo into the herb mayo and top sandwiches with pickled jalapeños.
• Garlic-Parmesan Melt: Rub cut sides of rolls with a little garlic butter, toast briefly, and add 2 tbsp finely grated Parmesan under the provolone.

Storage & Make-Ahead

Cooked steak-and-pepper mixture keeps in an airtight container for up to 3 days in the refrigerator or up to 2 months in the freezer. Reheat in a hot skillet for 2–3 minutes, then add cheese and steam to melt. Italian herb mayo keeps 1 week refrigerated. Store rolls at room temperature and warm just before assembling. For best texture, assemble sandwiches only when ready to eat.

Nutrition (per serving)

Approximate values per sandwich: 820 calories; 35 g protein; 53 g carbohydrates; 45 g fat; 10 g saturated fat; 1220 mg sodium; 3 g fiber; 6 g sugars. Values will vary by brand of rolls, cheese, and mayo.