Best Steak Hoagies With Bacon Poblano Peppers And Havarti Cheese Recipes

Cubed Steak Hoagies image

Provided by BearsFanJeff

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.

Sonny's Steak Hoagies image

Provided by mightyro_cooking4u

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

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.

Twice-Marinated Steak Hoagies image

Provided by GeeWhiz

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.