Steak Hoagies Recipes

SAUCY CHEESE STEAK HOAGIES

Steps:

• Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
• In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
• To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
• Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!

STEAK HOAGIES WITH PEPPERS AND ONIONS

Steps:

• In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add sliced peppers and onions and season with a pinch of salt and pepper. Cook the peppers and onions for 5-6 minutes, stirring occasionally until vegetables are softened but not caramelized completely. The peppers should have a tiny crunch to them still.
• Remove peppers and onions from the skillet, add another tablespoon of butter, and add all the sliced steak in a single layer. Let cook, undisturbed for 3-4 minutes. Season steak with a big pinch of salt and pepper. Ideally, the steak will get a little crust on it, but it's okay if it doesn't. Stir steak and cook for another 1-2 minutes until the steak is mostly cooked through. Remove steak from the skillet.
• Wipe skillet out. Slice a hoagie bun in half and lightly butter or oil it. Place on the skillet, cut side down. Add a big handful of steak and peppers and onions on the other half of the skillet in the shape of the hoagie. Turn heat down to medium.
• Let bun cook until it's toasted. Once steak and peppers are steaming, add cheese if you are using it.
• Remove bun from the skillet and add a lid to melt cheese completely. Then scoop the steak and peppers onto the hoagie bun and eat while warm!

STEAK AND CHEESE HOAGIES

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.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

MUSHROOM STEAK HOAGIES

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.

MUFFULETTA-STYLE STEAK HOAGIES

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.

SONNY'S STEAK HOAGIES

Steps:

• Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese.
• For the hoagies:.
• Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the olive oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2 ozs of the butter. Cover the pan for 21/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture serving.

TWICE-MARINATED STEAK HOAGIES

Steps:

• In a plastic or glass container large enough to hold the steak, mix together the ingredients for the BROILING MARINADE; Place the steak in the dish and turn to coat both sides; Cover and refrigerate overnight, turning once.
• The next day, preheat the broiler until very hot; Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; Let sit 10 minutes before cutting.
• Meanwhile, mix together the ingredients listed for the FETA MARINADE.
• Slice the steak against the grain (on the bias) into thin strips; Place them into the bowl with the FETA MARINADE, mixing to coat; Let sit at room temperature 3 hours, stirring occasionally.
• Stuff the rolls with the marinated meat and vegetables; If desired, garnish with tart, mildly hot Italian pepperoncini peppers.