Day 2 of Grab and Go is something that I think everyone can agree on..steak and cheese subs! Now my favorite comes from a little place called Mr. Spots in my hometown of Bowling Green, and I love it so much I won’t even try to recreate it because it’s just not possible. But when I can’t get to BG to answer my craving, this yummy sub hits the spot.

This is the perfect sub to make the day of or night before. Just be sure to wait until the day of to put the juicy meat and veggies on the bread. Soggy bread= no bueno!

I start by seasoning the skirt steak with salt and pepper and a dash of worcestershire sauce. I let that marinate for a few while I thinly slice one whole yellow onion and a medium to large green pepper. In a pan over medium heat I add a turn of the pan of olive oil and throw the veggies in. You want them to be soft but be sure to heat them just long enough so that they don’t burn, which can happen very quickly! And NO..I do not know that from experience 😉

While the veggies are heating, you can start your cheese sauce. I take one whole stick of butter over medium heat, once it has completely melted, I add 5 soft white cheddar cheese packets and whisk quickly. It will be a little clumpy at which point I add about 1/2 cup of heavy cream, evaporated milk or regular milk (whatever you have works!). After about 2 or 3 minutes it should be bubbling and completely melted. Turn the heat off and let sit.

At this time, your veggies will be done so get them off of the heat and onto a plate. Using the same pan, put the skirt steak in, again over medium heat. The steak has already been seasoned so you don’t have to worry about adding anything else, it should be cooked in about 4 minutes. Once browned, turn the heat off and let rest.

For this specific recipe I used a baguette, but truly this will come down to what you prefer. The baguette is a crusty, slightly hard bread and will most likely get chewy if you are taking it somewhere on the go, due to the moisture from the meat and cheese. If are looking for something softer I would recommend the tried and true hoagie bun or a nice Italian bread.

Assembly is easy, just toss some meat on, with a sprinkle of veggies and a whole lot of cheese sauce! I like to wrap my sandies in plastic wrap for easy on the go access!



1 lb skirt steak

1 medium to large green pepper

1 medium onion

1 baguette or bread of your choice

5 packets (that come in one round tub) of The Laughing Cow Cheddar Cheese

1 12 oz can evaporated milk, only need about 4 oz.

1 stick butter

Olive oil

1/2 teaspoon worcestershire sauce

salt and pepper