Best Muffuletta Style Steak Hoagies Recipes
PORTABELLA MUFFULETTA SANDWICHES
Portabella mushrooms are wonderful large, earthy-flavored flat mushrooms that are perfect for sandwiches. Look for ones with firm, fresh-looking caps. (Calorie Smart, Fast)
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In small bowl, mix olive salad ingredients; set aside.
- Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.
- Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 7 g, TransFat 0 g
SONNY'S STEAK HOAGIES
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
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
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
MUFFULETTA
A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.
Provided by Scarlett516
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain the giardiniera and olives. Chop coarsely in a food processor.
- Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
- Spread 1 tbsp olive salad on each side of the rolls.
- Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
- Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.
Nutrition Facts : Calories 847.4, Fat 47.3, SaturatedFat 19.3, Cholesterol 192.6, Sodium 3524.7, Carbohydrate 35.3, Fiber 2.3, Sugar 1.5, Protein 68.2
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.
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
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