Air Fryer Steak and Cheese Melts recipe
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Ingredients
- 1 pound beef rib-eye steak, thinly sliced 2 tablespoons Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 1 medium onion, sliced into petals 4 ounces sliced baby portobello mushrooms ½ green bell pepper, thinly sliced 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon ground mustard ¼ teaspoon ground black pepper 4 hoagie rolls 4 slices Provolone cheese
Nutrition Info
- 679.1 caloriescarbohydrate: 75.4 gcholesterol: 81.9 mgfat: 26.4 gfiber: 4.9 gprotein: 33.4 gsaturatedFat: 10.2 gservingSize: -sodium: 1540.8 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Air Fryer Steak and Cheese Melts
Directions
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Place steak in a bowl and add Worcestershire and soy sauce. Cover and refrigerate 4 hours to overnight. Remove from the refrigerator and let come to room temperature, about 30 minutes.
Preheat the air fryer to 380 degrees F (190 degrees C).
Combine onion, mushrooms, and bell pepper in a large bowl. Add olive oil, salt, ground mustard, and pepper, stir to coat.
Place hoagie rolls in the basket of the air fryer and cook until toasted, about 2 minutes. Transfer rolls to a plate.
Place steak in the basket of the air fryer and cook for 3 minutes. Stir and cook for 1 more minute. Transfer to a plate.
Add vegetable mix to the basket of the air fryer and cook 5 minutes. Stir and cook until softened, about 5 more minutes.
Stir steak into the vegetable mixture. Place cheese slices on top, slightly overlapping. Cook until cheese is melted and bubbly, about 3 minutes. Spoon mixture onto toasted rolls and serve immediately.