Steelers Game Day Hoagie Recipes

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

HOAGIES WITH QUICK PEPPER RELISH

Steps:

• For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
• For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
• Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

STEELERS GAME DAY SAUSAGE

Steps:

• In large skillet, saute sliced onions and peppers in olive oil until transparent.
• Add salt, pepper and garlic powder to taste.
• Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
• Add whole basil to the sauce.
• Stir blended tomatoes into skillet of peppers and onions.
• Prepare sausage "ring" by poking holes in sausage with a fork.
• Boil sausage "ring" in a large pot of water for approximately 10 minutes.
• Drain and cut the sausage into 4-inch pieces.
• Brown the sausage pieces lightly in a frying pan, then add to the sauce.
• Cook on medium to low heat for about an hour until the sauce acquires a good taste.
• For a sweeter taste, you may add sugar to the sauce.
• You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.

STEELER'S GAME DAY HOAGIE

Steps:

• Slice bread in half longwise.
• Layer cheese on bottom of bread.
• Layer meats on top of of cheeses.
• Cut the roasted red pepper in 6 strips, layer on top of meat.
• Slice tomato and red onion very thin and layer on top of the pepper layer.
• Drizzle the oil on top of the vegetables.
• Sprinkle the oregano on top and season lightly with the salt ant pepper.
• Top of with the bread top halve and secure with large tooth picks until ready to serve.
• Slice when ready to serve.