Twice Marinated Steak Hoagies Recipes

MUSHROOM STEAK HOAGIES

Steps:

• In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. , Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. , Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes.

MUFFULETTA-STYLE STEAK HOAGIES

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.

GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE

Steps:

• Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
• In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
• Preheat a charcoal grill to medium-high heat.
• Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
• Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
• Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
• Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.

FLANK STEAK HOAGIES

Steps:

• For the rolls: Preheat a grill or grill pan to medium-high heat.
• Halve the rolls horizontally and remove some of the bread from the insides of the top halves. Drizzle the rolls evenly with the olive oil and grill until lightly toasted, 2 to 3 minutes. Remove to a tray and rub the toasted sides of the rolls with the garlic. Set aside.
• For the filling: Sprinkle the steak evenly on both sides with 1 teaspoon salt. Drizzle the onion slices with 1 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt, being careful to keep the slices intact so that they are easier to grill. Place the steak and onions on the grill and cook until an instant-read thermometer inserted in the steak reads 135 degrees F and the onions are deep golden, 5 to 6 minutes per side. Allow the steak to rest for 10 minutes before slicing.
• Meanwhile, combine the olives, basil, sun-dried tomatoes, capers, lemon juice, anchovy paste, oregano, roasted peppers and remaining 2 tablespoons olive oil in a large bowl. Mix well to combine. Thinly slice the steak against the grain. Add the sliced steak to the filling, along with the grilled onions and any accumulated juices from the plate. Toss well to combine.
• Place two slices of provolone on each toasted roll. Fill each roll with 1 cup arugula. Divided the steak filling among the rolls. Cut them in half and serve.

SONNY'S STEAK HOAGIE

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.

MAKE-AHEAD MEAL 3 MINUTE STEAK HOAGIES WITH HOMEMADE STEAK SAUCE

Steps:

• For the make-ahead sauce: In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal.
• Preheat the oven to 325 degrees F to crisp the bread.
• Reheat the sauce over medium-low heat.
• Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and hot-n-saucy steak.

TWICE-MARINATED STEAK HOAGIES

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.

CUBED STEAK HOAGIES

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.