MUFFULETTA-STYLE STEAK HOAGIES
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
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
STEAK AND CHEESE HOAGIES
Provided by Sandra Lee
Time 16m
Yield 4 servings
Number Of Ingredients 11
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.
MUSHROOM STEAK HOAGIES
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
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
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
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
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
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
SONNY'S STEAK HOAGIE
Steps:
- For the hoagies:
- Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 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 before serving.
MUSHROOM STEAK HOAGIES
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
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
SAUCY CHEESE STEAK HOAGIES
These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 20m
Yield 6
Number Of Ingredients 9
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!
Nutrition Facts : Calories 637.3 calories, Carbohydrate 83.5 g, Cholesterol 37.8 mg, Fat 20.3 g, Fiber 7 g, Protein 28.6 g, SaturatedFat 7.6 g, Sodium 2075.2 mg, Sugar 11.9 g
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