Bistro Style Beef Steak Hoagie Recipes

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ITALIAN BEEF HOAGIES



Italian Beef Hoagies image

You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. -Lori Piatt, Danville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 18 servings.

Number Of Ingredients 5

1 beef sirloin tip roast (4 pounds), halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16 ounces) mild pickled pepper rings, undrained
18 hoagie buns, split

Steps:

  • Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.

Nutrition Facts : Calories 346 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 674mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.

BISTRO-STYLE BEEF STEAK SANDWICH



Bistro-Style Beef Steak Sandwich image

With summer fast approaching, it's time to dig out the fabulous sandwich recipes! This is just one of my many favorites to make!

Provided by Wildflour

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef round tip steak, 1/8-1/4-inch thick, pound if necessary
1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons light soy sauce, divided
1/8 teaspoon pepper
1 medium red onion, cut into thin wedges
2 teaspoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red pepper, cut into strips
1/4 cup dry red wine
8 slices c- monterey jack cheese or 8 slices cheddar cheese
4 (6 inch) crusty rolls or 4 (6 inch) hoagie rolls

Steps:

  • Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
  • Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
  • Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
  • Remove from skillet and season with 2 Tbl. soy sauce and pepper.
  • Reduce heat to medium.
  • Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
  • Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
  • Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
  • Reduce heat and return beef to skillet.
  • Heat through.
  • Pile beef mixture onto bottoms of rolls.
  • Top each with 2 slices cheese.
  • Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

Nutrition Facts : Calories 585, Fat 26.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 1880.3, Carbohydrate 57.9, Fiber 3.4, Sugar 4.4, Protein 25.6

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.

BISTRO-STYLE BEEF STEAK HOAGIE



Bistro-Style Beef Steak Hoagie image

A quick and easy steak sandwich that's perfect for summertime picnics to fall football games! You can make mini sliders for parties, too! Happy to share! Photo taken by my dear friend, lazyme. (Thanks, Vicky!)

Provided by Kelly Williams @WildfloursCottageKitchen

Categories     Beef

Number Of Ingredients 12

1 lb. - beef round tip steak, 1/8-1/4" thick, pounded if necessary
1 Tbl. - olive oil
2 - garlic cloves, crushed
3 Tbl. - low sodium soy sauce
1/8 tsp. - coarse ground pepper, more to taste
1 - medium red onion, cut into thin wedges
2 tsp. - olive oil
1 1/2 - cups sliced fresh mushrooms
1/2 cup - jarred roasted red pepper, cut into strips
1/4 cup - dry red wine
8 - slices fresh mozzarella cheese, can also use muenster, swiss, fontina, gouda, provolone or monterey jack
4 - (6" long) hoagie rolls, or can use any italian-style crusty rolls

Steps:

  • Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips. Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot. Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink. Remove from skillet and season with 2 Tbl. soy sauce and pepper. Reduce heat to medium. Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes. Add mushrooms and continue cooking 2-3 minutes or til veggies are tender. Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil. Reduce heat and return beef to skillet. Heat through. Pile beef mixture onto bottoms of rolls. Top each with 2 slices cheese. Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted. Serve with the rest of that wine! ;)

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