BLOODY MARY STEAK HOAGIES

Bloody Mary Steak Hoagies image

I always end up with left over bloody mary mix after hosting a weekend brunch. So I created my bloody mary steak hoagies as a perfect way to repurpose this cocktail mix with its bold flavors into a quick and easy steak sandwich. The cocktail's spices and layers of flavors take my steak sandwich to a whole new level.

Provided by Claire Robinson

Time 30m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon avocado or grapeseed oil (or any oil with a higher smoke point)
1 scallion (white and light green parts only), sliced
1 large clove garlic, minced
1 cup bloody mary mix or tomato juice
4 to 6 dashes Worcestershire sauce
Fresh coarsely ground black pepper
1 tablespoon fresh parsley leaves, plus more for serving
1 tablespoon sliced pickled jalapenos
1 tablespoon cold unsalted butter
2 tablespoons avocado oil (or grapeseed, canola or any oil with a higher smoke point)
12 to 14 ounces flank steak, thinly sliced against the grain (see Cook's Notes)
Good salt, such as Himalayan pink, gray sea salt, Maldon or kosher
Fresh coarsely ground black pepper
1/2 small Vidalia or sweet onion, sliced
2 soft hoagie rolls, sliced open three-quarters of the way through
2 tablespoons unsalted butter, at room temperature
4 slices provolone

Steps:

For the bloody mary sauce: Heat the oil in a medium skillet over medium-high heat. Add the scallions and garlic and cook until wilted, about 1 minute. Add the bloody mary mix and Worcestershire sauce, season with pepper and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Bring to a boil, then reduce to a simmer and allow to thicken and reduce by half, 1 to 2 minutes.
To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Set aside.
For the hoagies: Heat the oil in a cast-iron grill pan or skillet over high heat. Spread the steak in an even layer on one side of the pan and, without touching, cook until it is easily released, about 2 minutes. Sprinkle the meat with salt and pepper, flip and cook to desired temperature, about 1 minute more for medium. Allow the steak to rest, about 10 to 15 minutes.
Meanwhile, add the onions to other side of the grill pan and cook until they begin to caramelize, 2 to 3 minutes.
Butter the insides of the cut hoagie rolls. Toast the rolls, open-side down, on a griddle or large skillet over medium-high heat until light golden brown, about 2 minutes. Set aside.
Toss the steak and onions together on the grill pan over medium heat, then divide the mixture in half, making two mounds in the shape of the hoagie roll. Ladle some of the warm steak sauce over top of each mound and immediately cover each with 2 slices of provolone so that the steam melts the cheese.
Place the toasted hoagies rolls, open-side down, on top of the cheese-covered steak mix. Using a large spatula to get underneath the steak with one hand and holding the roll with the other hand, flip the sandwich over, pressing the spatula into the hoagie roll once inverted to scrape all the yumminess into the toasted roll. Serve topped with parsley and more sauce on the side for dipping, then eat and enjoy!