POV: you're craving your favorite spot, but you've moved to another state

Moved to another state, but the cravings came with me 🤭 So I finally recreated one of my favorite orders at home. And I got to put my new @misenkitchen Roasting Pan to the test! I honestly didn’t realize a roasting pan could be this versatile. It’s stovetop-safe, so I toasted the rolls, sautéed the mushrooms and onions, cooked the steak, AND melted the cheese—all in the same pan. One pan from start to finish 🙌 MOZZARELLA CHEESESTEAKS | Makes 4 Ingredients: 4 sandwich/hoagie rolls 1–1½ lb (450–680 g) sirloin steak, very thinly sliced 8 oz (225 g) cremini mushrooms, sliced 1 medium-large red onion, thinly sliced 6–8 oz (170–225 g) mozzarella 1–2 tbsp neutral oil 1 tbsp butter Salt + black pepper, to taste ½ tsp garlic powder Butter the cut sides of the rolls and toast them until golden. Set aside. Add a little oil to the same pan and cook the mushrooms until nicely browned. Add the red onion and cook until softened and lightly caramelized. Remove and set aside. Turn the heat to medium-high. Add the thinly sliced steak, season with salt, black pepper and garlic powder, and cook quickly until browned. Return the mushrooms and onions to the pan and toss everything together. Divide into 4 portions, top generously with mozzarella, cover and let the cheese melt. Scoop the cheesy steak mixture straight into the toasted rolls and enjoy! TIP: Put your steak in the freezer for 30–40 minutes before slicing—it makes it much easier to get those super-thin slices. Shop through my link: https://upf.ai/zam1nyp7 Use code MAKHBUBA10 for 10% off your first order. @misen kitchen #cookwithmisen #dinner #Recipe #onepanmeal #lunch