Best Tenderloin Hoagie Recipes

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GIANT HOAGIE



Giant Hoagie image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 8 to 16 servings

Number Of Ingredients 23

1 cup packed fresh basil leaves
5 cloves garlic
2 cups mayonnaise
2 tablespoons lemon juice
Kosher salt
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 heads romaine, finely shredded
2 red bell peppers, very thinly sliced
2 yellow bell peppers, very thinly sliced
Kosher salt and freshly ground black pepper
One 6-foot hoagie roll
4 pounds spicy capicola, sliced
4 pounds mortadella, sliced
4 pounds genoa salami, sliced
1 pound provolone, sliced
12 Roma tomatoes, sliced
2 cup sliced green olives
2 cups sliced pepperoncini
2 cups sliced roasted peppers

Steps:

  • For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.
  • For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.
  • For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.
  • Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.
  • Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.
  • Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.

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.

ITALIAN SLICED CHICKEN AND PORK HOAGIE



Italian Sliced Chicken and Pork Hoagie image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 pork tenderloin, trimmed
3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds)
EVOO, for drizzling
Montreal Grill Steak Seasoning
Salt and freshly ground pepper
1 cup drained giardiniera
Four 10-to-12-inch white Italian sub rolls
Sliced provolone
Chopped romaine lettuce
Sliced tomato
Thinly sliced red onion
Hoagie Dressing, recipe follows
3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
1 rounded teaspoon superfine sugar
1 large clove garlic, grated
1 shallot, minced or 3 tablespoons grated red onion
1/2 small Fresno chile pepper, finely chopped
Juice of 1/2 lemon
1/2 cup EVOO
1 rounded tablespoon Dijon mustard
Salt and freshly ground pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
  • Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
  • Pulse the giardiniera in a food processor until finely chopped.
  • Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
  • In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.

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