SAUCY CHEESE STEAK HOAGIES
These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm.
- In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes.
- To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu® Old World Style® Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.)
- Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!
Nutrition Facts : Calories 637.3 calories, Carbohydrate 83.5 g, Cholesterol 37.8 mg, Fat 20.3 g, Fiber 7 g, Protein 28.6 g, SaturatedFat 7.6 g, Sodium 2075.2 mg, Sugar 11.9 g
MAKE-AHEAD MEAL 3 MINUTE STEAK HOAGIES WITH HOMEMADE STEAK SAUCE
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 534 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 47 milligrams, Sodium 2069 milligrams, Carbohydrate 56 grams, Fiber 3 grams, Protein 42 grams, Sugar 20 grams
STEAK AND CHEESE HOAGIES
Provided by Sandra Lee
Time 16m
Yield 4 servings
Number Of Ingredients 11
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.
MUSHROOM STEAK HOAGIES
My husband loves these sandwiches. They are so meaty, cheesy and wonderful. Best paired with Baked Basil Fries. Found both recipes in Quick Cooking. Tips: if meat is fatty, make sure to drain after cooking; meat is good even if only marinated for a few hours; extra yummy with deli mustard on rolls.
Provided by jusme
Categories Lunch/Snacks
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
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 6-8hrs 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 heat; stir until cheese is melted and meat is coated.
- Spoon onto buns; top with tomatoes.
Nutrition Facts : Calories 413.2, Fat 13.9, SaturatedFat 6.3, Cholesterol 72.6, Sodium 1640.6, Carbohydrate 37.3, Fiber 3.2, Sugar 3.9, Protein 34.1
BULGOGI CHEESE STEAKS
These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.
Provided by Kay Chun
Categories dinner, lunch, weeknight, sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.
- In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.
- In a large skillet, heat 1/4 cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.
- In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.
- Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.
STEAK HOAGIES WITH BACON, POBLANO PEPPERS, AND HAVARTI CHEESE
For the hearty appetite and steak lovers, who can resist steak, bacon, and a creamy cheese and poblano sauce on a nice crispy hoagie or roll? Real men, and women, eat hearty steak sandwiches.
Provided by pamela t.
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
- Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once, until both sides are charred. Put chili in a paper bag to rest.
- Slice onion and red pepper into thin slices.
- Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
- Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
- Fry bacon or bake in oven until crispy. (Bake at 325F until crispy) Drain.
- Slice steak into bite size pieces.
- For sauce:.
- In a saucepan, melt butter slowly on low heat so it doesn't burn. Add milk slowly and stir. Add flour until thickened.
- Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano) and onion. Add salt and pepper to taste, if desired.
- Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
- Arrange steak on rolls, top with bacon.
- Add poblano sauce on top. Enjoy!
Nutrition Facts : Calories 1779.5, Fat 111.7, SaturatedFat 44.9, Cholesterol 512.1, Sodium 821, Carbohydrate 49.7, Fiber 2.7, Sugar 4, Protein 136.9
MUSHROOM STEAK HOAGIES
My Aunt Diane perfected the recipe for these hearty hoagies. We often double or triple it for family gatherings since they're such a hit. I begin marinating the beef the night before so the sandwiches can be put together in less than 30 minutes on a hectic evening. -Jennifer Walker, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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