Best 10 Steak And Pepper Hoagies Recipes

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.

PEPPER STEAK SANDWICHES

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

FLANK STEAK HOAGIES

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.

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!

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.

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.

STEAK & MUSHROOM HOAGIES

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!

CHEESESTEAK SANDWICHES WITH SAUTéED ONIONS AND PEPPERS

Steps:

• In 10-inch skillet, heat 1 1/2 tablespoons of the oil and 1 tablespoon of the butter over medium heat until hot. Add onions and bell peppers. Cook about 10 minutes, stirring occasionally, until golden brown and tender. Remove skillet from heat and remove onion mixture from skillet; set aside.
• Toss beef with salt and pepper so seasonings are evenly distributed. To the same skillet, add remaining oil and butter and increase heat to medium-high. Add one-fourth of the beef and cook 1 to 2 minutes, turning once, until beef is browned. Remove beef from skillet, and repeat to cook remaining beef.
• Return beef to skillet with onions and bell peppers. Stir in Worcestershire sauce. Divide beef evenly among bottom halves of buns and spoon 3 tablespoons cheese dip onto each. Cover with top halves of buns. (If your cheese dip has been refrigerated, spoon it into a microwavable bowl and microwave 10 to 20 seconds on High or until warm).