Muffuletta Style Steak Hoagies Recipes

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MUFFULETTA-STYLE STEAK HOAGIES



Muffuletta-Style Steak Hoagies image

Fall further in love with Italy's culinary influences courtesy of this warm beef and provolone sandwich, a riff off New Orleans' famous muffuletta. The olive salad provides the crucial layer.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 4

Number Of Ingredients 11

1/2 cup Italian dressing
1/4 teaspoon coarsely ground black pepper
1 lb boneless beef round steak, 1 inch thick
4 hoagie buns (about 6 inches long), split
1 medium tomato, thinly sliced
4 slices (3/4 oz each) provolone cheese
1/2 cup coarsely chopped pitted green olives
1/2 cup coarsely chopped pitted ripe olives
1/2 cup chopped Grilled Tricolored Bell Peppers or purchased roasted bell peppers
1/4 cup finely chopped fresh parsley
1 tablespoon Italian dressing

Steps:

  • In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
  • Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
  • Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.

Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 75 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 9 g, TransFat 1/2 g

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Steps:

  • To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
  • To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
  • Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

STEAK AND CHEESE HOAGIES



Steak and Cheese Hoagies image

Provided by Sandra Lee

Time 16m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pound top round steak
Kosher salt and freshly ground black pepper
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon spicy brown mustard
1 teaspoon chopped rosemary leaves
1/2 teaspoon red pepper flakes
4 hoagie rolls, sliced down the middle
1 cup shredded Monterey jack cheese
1/2 cup mayonnaise
1 tablespoon hot sauce

Steps:

  • Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler.
  • Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side.
  • In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.
  • Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.
  • Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.
  • In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve.

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFULETTA SANDWICH



Muffuletta Sandwich image

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Provided by Mary48

Categories     Main Dish Recipes     Pork     Ham

Time 15m

Yield 4

Number Of Ingredients 11

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced

Steps:

  • Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
  • On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g

MUSHROOM STEAK HOAGIES



Mushroom Steak Hoagies image

My Aunt Diane perfected the recipe for these hearty hoagies. We often double or triple it for family gatherings since they're such a hit. I begin marinating the beef the night before so the sandwiches can be put together in less than 30 minutes on a hectic evening. -Jennifer Walker, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 cup water
1/3 cup soy sauce
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1 pound beef top round steak, cut into 1/4-inch strips
1 medium onion, chopped
1 medium green pepper, julienned
1 can (4 ounces) mushroom stems and pieces, drained
2 cups shredded part-skim mozzarella cheese
6 hoagie buns, split and toasted
Sliced tomatoes

Steps:

  • In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. , Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. , Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes.

Nutrition Facts :

MUFFULETTA SHOOTER'S-STYLE SANDWICHES RECIPE



Muffuletta Shooter's-Style Sandwiches Recipe image

The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience.

Provided by J. Kenji López-Alt

Categories     Entree     Lunch     Mains     Sandwiches     Sandwich

Time 4h20m

Yield 4

Number Of Ingredients 6

1 hearty loaf of bread, preferably sesame-crusted
1 recipe New Orleans-Style Olive Salad (about 1 1/2 cups)
1/3 pound thin-sliced mortadella
1/3 pound thin-sliced sweet sopressata
1/3 pound thin-sliced hot capicola
1/3 pound thin-sliced sharp provolone

Steps:

  • Slice 1 to 1 1/2-inches off the top of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.
  • Spread half of olive salad along bottom of bread boat. Layer 1/3 or mortadella, 1/3 of sopressata, 1/3 of capicola, and 1/3 of provolone. Repeat cold cut and cheese layers 2 more times. Top with remaining olive salad and close sandwich.
  • Wrap sandwich tightly in aluminum foil or burtcher paper, then place in between 2 stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).
  • When ready to eat, remove weight, slice sandwich into 4 pieces through paper or foil with a bread knife, unwrap, and serve.

Nutrition Facts : Calories 1119 kcal, Carbohydrate 41 g, Cholesterol 113 mg, Fiber 7 g, Protein 40 g, SaturatedFat 24 g, Sodium 3720 mg, Sugar 4 g, Fat 90 g, ServingSize Serves 4, UnsaturatedFat 0 g

FLANK STEAK HOAGIES



Flank Steak Hoagies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 17

3 hoagie rolls
3 tablespoons olive oil
1 clove garlic, smashed and peeled
One 1 1/2-pound flank steak, at room temperature 45 minutes
1 1/2 teaspoons kosher salt
1 red onion, sliced 1/3-inch-thick
1 teaspoon plus 2 tablespoons olive oil
1 cup pitted kalamata olives, chopped
1/2 cup chopped fresh basil
1/2 cup marinated sun-dried tomatoes, drained and chopped
2 tablespoons capers, drained and chopped
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon dried oregano
2 jarred roasted red bell peppers, sliced
6 thin slices provolone
3 cups loosely packed baby arugula

Steps:

  • For the rolls: Preheat a grill or grill pan to medium-high heat.
  • Halve the rolls horizontally and remove some of the bread from the insides of the top halves. Drizzle the rolls evenly with the olive oil and grill until lightly toasted, 2 to 3 minutes. Remove to a tray and rub the toasted sides of the rolls with the garlic. Set aside.
  • For the filling: Sprinkle the steak evenly on both sides with 1 teaspoon salt. Drizzle the onion slices with 1 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt, being careful to keep the slices intact so that they are easier to grill. Place the steak and onions on the grill and cook until an instant-read thermometer inserted in the steak reads 135 degrees F and the onions are deep golden, 5 to 6 minutes per side. Allow the steak to rest for 10 minutes before slicing.
  • Meanwhile, combine the olives, basil, sun-dried tomatoes, capers, lemon juice, anchovy paste, oregano, roasted peppers and remaining 2 tablespoons olive oil in a large bowl. Mix well to combine. Thinly slice the steak against the grain. Add the sliced steak to the filling, along with the grilled onions and any accumulated juices from the plate. Toss well to combine.
  • Place two slices of provolone on each toasted roll. Fill each roll with 1 cup arugula. Divided the steak filling among the rolls. Cut them in half and serve.

STEAK & MUSHROOM HOAGIES



Steak & Mushroom Hoagies image

This is just one of those baked sandwiches that you get a craving for every once in a while. This is good "football watching" food, if you know what I mean!!

Provided by Shae2138

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 box frozen minute steak (a.k.a. Steak-Ums)
1 carton whole mushrooms or 1 carton sliced fresh mushrooms (sliced if you buy whole)
1 large vidalia onion, sliced (or other sweet)
1 green pepper, sliced (optional)
2 tablespoons butter
mozzarella cheese, shredded
seasoning salt (I use Lawry's)
garlic powder
course ground black pepper
hoagie rolls or sub hot dog bun

Steps:

  • Slice frozen meat into long, thin strips.
  • In large, deep skillet, or dutch oven, melt butter.
  • Add sliced onion (and green pepper if using) and cook just until they start to sweat.
  • Add mushrooms and frozen steak strips.
  • Add your seasonings (season salt, garlic powder, black pepper).
  • Keep heat on about medium to medium high (you are going to cook these pretty fast).
  • Stir occasionally to ensure all meat is browning.
  • While meat is browning, open rolls, place on cookie sheet, and"toast" in oven.
  • Cook meat mixture until all meat is brown.
  • (Tip: Just as meat is done, I will"recheck" seasoning, and usually end up having to add a little more) Spread each roll with generous amount of meat mixture and top each sandwich with mozzerella cheese.
  • Return to oven and broil just until cheese starts to brown.
  • Now hurry up and get back to that chair-- half time is almost over!

Nutrition Facts : Calories 66.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 42, Carbohydrate 3.8, Fiber 0.5, Sugar 1.6, Protein 0.4

MUSHROOM STEAK HOAGIES



Mushroom Steak Hoagies image

My husband loves these sandwiches. They are so meaty, cheesy and wonderful. Best paired with Baked Basil Fries. Found both recipes in Quick Cooking. Tips: if meat is fatty, make sure to drain after cooking; meat is good even if only marinated for a few hours; extra yummy with deli mustard on rolls.

Provided by jusme

Categories     Lunch/Snacks

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup water
1/3 cup soy sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 lb round steak, cut into 1/4in strips
1 medium onion, chopped
1 medium green pepper, julienned
8 ounces mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
6 hoagie rolls, split and toasted
sliced tomatoes

Steps:

  • In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8hrs or overnight.
  • Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat.
  • Sprinkle with cheese. Remove from heat; stir until cheese is melted and meat is coated.
  • Spoon onto buns; top with tomatoes.

Nutrition Facts : Calories 413.2, Fat 13.9, SaturatedFat 6.3, Cholesterol 72.6, Sodium 1640.6, Carbohydrate 37.3, Fiber 3.2, Sugar 3.9, Protein 34.1

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12. Muffuletta-Style Steak Hoagies | Recipe | Muffuletta, Recipes, Easy … 13. 10 Best Cheese Steak Hoagie Recipes - Yummly. 14. Muffuletta-Stil Steak Hoagies - Mittagessen Rezepte. 15. MuffulettaStyle Steak Hoagies recipe from Betty Crocker. 16. Steak Hoagies Recipe - TheRescipes.info. 17. Recipe For Steak Hoagie Sandwich - All information about healthy ... 18. Cincinnati steak hoagie ...
From faqrecipes.com


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From bettycrocker.com


MUFFULETTA-STYLE BRACIOLA | RECIPE | MUFFULETTA, RECIPES, COOKING
Dec 5, 2017 - Muffuletta-Style Braciola. Dec 5, 2017 - Muffuletta-Style Braciola. Dec 5, 2017 - Muffuletta-Style Braciola. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


MICHAEL'S FLANK STEAK HOAGIES RECIPE - MICHAEL LOMONACO | FOOD …
Remove the steak from the marinade and season with coarse salt. Grill for 3 to 4 minutes per side for medium rare. Transfer to a carving board, cover loosely with foil and let rest for 5 minutes.
From foodandwine.com


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