Best 17 Twice Marinated Steak Hoagies Recipes

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Craving a tantalizing and juicy steak sandwich? Indulge in the delectable Twice Marinated Steak Hoagies, where tender steak is taken through a flavor-enhancing journey. This recipe elevates the classic hoagie with a double marinating process that infuses the steak with an explosion of taste. Get ready to tantalize your taste buds with a mouthwatering combination of succulent steak, toasted hoagie rolls, and a symphony of your favorite toppings. Dive into the culinary adventure that is Twice Marinated Steak Hoagies, and let your taste buds embark on an unforgettable journey.

Here are our top 17 tried and tested recipes!

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.

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 :

JUICY MARINATED STEAKS



Juicy Marinated Steaks image

Tender, marinated steaks with a taste that will enhance and not overpower the flavor of a good steak.

Provided by Denis

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 3h20m

Yield 4

Number Of Ingredients 12

¼ cup canola oil
¼ cup high-quality root beer
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
2 tablespoons steak sauce (such as Heinz 57®)
1 teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon ground thyme
½ teaspoon dried rosemary
4 (6 ounce) rib-eye steaks

Steps:

  • Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
  • Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
  • Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition Facts : Calories 373 calories, Carbohydrate 6.5 g, Cholesterol 60.3 mg, Fat 29.7 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 7.4 g, Sodium 1269.3 mg, Sugar 3.8 g

PHILLY STEAK SANDWICH



Philly Steak Sandwich image

These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

Provided by SWIZZLESTICKS

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 40m

Yield 4

Number Of Ingredients 15

1 pound beef sirloin, cut into thin 2 inch strips
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

Steps:

  • Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
  • Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
  • Preheat oven on broiler setting.
  • Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

SONNY'S STEAK HOAGIES



Sonny's Steak Hoagies image

Make and share this Sonny's Steak Hoagies recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Lunch/Snacks

Time 24m

Yield 4 serving(s)

Number Of Ingredients 7

4 (8 inch) hoagie rolls, homemade preferred
2 3/4 ounces olive oil
10 ounces onions, sweet, thinly sliced into 1/16-inch slices
28 ounces rib eye steaks, thinly sliced in 1/16-inch slices
2 ounces butter, sweet, melted
1/4 teaspoon salt
provolone cheese

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.

Nutrition Facts : Calories 847.5, Fat 74.8, SaturatedFat 27.9, Cholesterol 165.4, Sodium 340.6, Carbohydrate 7.2, Fiber 1, Sugar 3, Protein 35.5

TWICE-MARINATED STEAK HOAGIES



Twice-Marinated Steak Hoagies image

This recipe both tenderizes and seasons the meat considerably. The steak is marinated overnight, uncooked, then quickly broiled. The rare, thinly sliced pieces are then marinated a second time, with olive oil, feta cheese, lemon juice, peppers and onions. Serve the savory slices of steak and vegetables on crusty rolls, with plenty of the feta marinade, or serve them as a salad, atop a bed of mixed greens. Prep time does not include marinating.

Provided by GeeWhiz

Categories     Lunch/Snacks

Time 36m

Yield 4 serving(s)

Number Of Ingredients 18

1 (2 lb) flank steaks, 1-inch thick
4 crusty French rolls, sliced in half and toasted
2 tablespoons extra virgin olive oil
1 lemon, juice of
3 garlic cloves, minced
1/2 teaspoon oregano, crushed
1/2 teaspoon fresh coarse ground black pepper
1 red onion, sliced into thin rings
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1/2 lb feta cheese, crumbled
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 lemon, juice of
1/2 teaspoon dried oregano, crushed
fresh cracked pepper, to taste
salt, to taste
italian pepperoncini pepper (optional)

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.

MAKE-AHEAD MEAL 3 MINUTE STEAK HOAGIES WITH HOMEMADE STEAK SAUCE



Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

1 large shallot, coarsely chopped
1 red Holland or Fresno chile pepper
2 large cloves garlic
2 large fresh bay leaves
1 teaspoon mustard seed or dry mustard, 1/3 palmful
1/4 cup dry sherry
1/4 cup Worcestershire sauce
1 tablespoon black peppercorns
1 cup organic ketchup or low-sugar ketchup
2 tablespoons soy or tamari sauce
1 cup beef stock
1 tablespoon high temperature cooking oil (recommended: canola or peanut oil)
1 1/4 pounds flank steak
4 hoagie rolls of choice
1 big bundle watercress, upland cress or baby arugula

Steps:

  • For the make-ahead sauce: In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal.
  • Preheat the oven to 325 degrees F to crisp the bread.
  • Reheat the sauce over medium-low heat.
  • Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and hot-n-saucy steak.

Nutrition Facts : Calories 534 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 47 milligrams, Sodium 2069 milligrams, Carbohydrate 56 grams, Fiber 3 grams, Protein 42 grams, Sugar 20 grams

SONNY'S STEAK HOAGIE



Sonny's Steak Hoagie image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 hoagies

Number Of Ingredients 8

4 (8-inch) hoagie rolls, homemade preferred
2 3/4 ounces blended canola/olive oil, 60/40 ratio
10 ounces sliced thin sweet onions in 1/16-inch slices
28 ounces sliced thin rib-eye steak in 1/16-inch slices
2 ounces melted sweet butter
1/4 teaspoon salt
Provolone cheese
Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese

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.

SONNY'S STEAK HOGIE



Sonny's Steak Hogie image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

16 ounces portobello mushrooms, sliced
10 ounces blended oil
8 ounces butter
Salt
4 hogie rolls, split halfway
12 to 16 ounces yellow onions, sliced thin
2 pounds rib eye steak, sliced thin
6 ounces cheese (mozzarella, provolone or American)

Steps:

  • Preheat a flat top or large skillet to 385 degrees F (medium heat).
  • Saute mushrooms with some oil, then add some butter and salt. Open hogie rolls slightly by hand. Squirt blended oil in a separate portion of the flat top and add onions. Place rib eye steak on the onions and add butter. Cover with lid and cook until it looks cooked on top but is still pink inside, 2 to 3 minutes. Mix steak and onions together until cooked. Apply salt and a little butter. It should be tender and moist. Add cheese and melt. Remove steak with spatula and place in rolls. Cut in half.

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.

CUBED STEAK HOAGIES



Cubed Steak Hoagies image

These hearty sandwiches are perfect for a Saturday night dinner or a tailgate with buddies. Or, slice the sandwiches in half and serve as a party platter. I let mine marinade overnight and they were perfect for a postgame victory celebration!

Provided by BearsFanJeff

Categories     Lunch/Snacks

Time 45m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 21

12 cube steaks, about 3-3 1/2 lbs
1 (10 1/2 ounce) can beef broth
1/2 cup ketchup
1/2 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon prepared horseradish
2 garlic cloves, minced
1 green onion, finely chopped
1 teaspoon fennel seed, crushed
1 teaspoon basil leaves
1 teaspoon paprika
1/2 teaspoon cracked black pepper
1 green pepper
1 red pepper
1 onion
2 tablespoons oil
12 slices provolone cheese
1/2 cup parmesan cheese
1 cup mayonnaise
12 hoagie rolls

Steps:

  • Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade.
  • Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness.
  • Separate the cubed steaks into two gallon-sized plastic storage bags. Cover the steaks with the marinade.
  • Marinate the cubed steaks in the refrigerator for 30 minutes or longer.
  • Slice the peppers and onion into 1/4 inch thick slices. Saute together with the oil until tender.
  • Combine the mayonnasie and parmesan cheese to use as a spread.
  • Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium. Brush with marinade during grilling.
  • Serve on toasted hoagie rolls. Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.

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

5-INGREDIENT MARINATED STEAK TIPS



5-Ingredient Marinated Steak Tips image

This marinade will wow everyone who tries it! It is the only way I make steak tips now.

Provided by Saffronsky1

Time 9h15m

Yield 10

Number Of Ingredients 5

10 ounces ketchup
8 ounces Italian dressing
8 ounces cranberry juice
6 ounces Soda, Coca Cola, Coke-Can/Bottle CC
5 pounds Beef, top sirloin, separable lean only, trimmed to 1/4" fat, all grades, raw

Steps:

  • Mix ketchup, dressing, juice, and cola-flavored beverage together in a glass or ceramic bowl; add steak tips. Marinate for 8 hours, or up to 24 hours.
  • Take meat out of the refrigerator and bring to room temperature, about 1 hour.
  • Meanwhile, preheat a grill to high heat.
  • Cook steak tips on the preheated grill until firm but slightly pink in the centers, 5 to 6 minutes per side.

Nutrition Facts : Calories 399 calories, Carbohydrate 14.4 g, Cholesterol 98.1 mg, Fat 19.7 g, Fiber 0.1 g, Protein 40 g, SaturatedFat 6.1 g, Sodium 778.5 mg, Sugar 12.8 g

SAUCY CHEESE STEAK HOAGIES



Saucy Cheese Steak Hoagies image

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

1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
1 tablespoon olive oil
2 cloves garlic, pressed
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small yellow onion, sliced
½ pound deli sliced Angus roast beef
6 slices provolone cheese
6 hoagie buns

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

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

Tips:

  • Choose the right steak: Select a tender cut of steak, such as ribeye, strip loin, or flank steak.
  • Marinate the steak twice: The first marinade tenderizes the steak and adds flavor, while the second marinade adds even more flavor and helps to keep the steak moist and juicy.
  • Cook the steak to your desired doneness: Medium-rare is a good option for steak hoagies, but you can cook the steak to any doneness you prefer.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the steak hoagies will be.
  • Don't skimp on the cheese: Cheese is an essential part of a steak hoagie. Use a good quality cheese that melts well, such as provolone, mozzarella, or cheddar.
  • Toast the bread: Toasting the bread helps to hold the steak hoagie together and gives it a nice crispy texture.
  • Serve the steak hoagies with your favorite toppings: Some popular toppings include lettuce, tomato, onion, and pickles.

Conclusion:

Twice-marinated steak hoagies are a delicious and easy-to-make meal. By following these tips, you can make sure that your steak hoagies are perfect every time. So fire up the grill and get cooking!

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