Crusty on the outside, ooey-gooey good on the inside, these mealtime marvels packed with melty cheese come together in minutes thanks to ready-in-a-flash frozen steaks.
- 1 tbsp. oil
- thinly sliced (about 2 cups)
- 1 tbsp. honey mustard
- 1/4 tsp. salt
- such as Steakumm (about 12 oz.)
- 8 slices provolone cheese (8 oz.)
- lightly toasted
- 8 slices dill pickle
Heat oil in large nonstick skillet over medium-high heat. Add onions; cook, stirring often, 5 min. or until browned. Stir in 1/4 cup water. Cover; cook about 2 min. or until softened. Stir in honey mustard and salt. Transfer to bowl. Wipe skillet clean.
In same skillet over medium-high heat, cook steaks, turning once, in batches 1 min. per side or until no longer pink. Return all steaks to skillet. Top with cheese. Cover; cook 1–2 min., until cheese melts. Dividing evenly, top 4 slices of bread with reserved onions, pickles, and steaks. Top with remaining bread.