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

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Ingredients

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