Best 7 Muffuletta Style Steak Hoagies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the tantalizing flavors of Muffuletta-Style Steak Hoagies, a delectable sandwich that harmonizes the bold taste of steak with a symphony of tangy and savory ingredients.**

Crafted with thinly sliced steak grilled to perfection, this sandwich is a feast for the senses. The tender beef is enveloped in a soft and chewy hoagie roll, complemented by a vibrant array of toppings. These include a vibrant mix of briny olive salad, rich and creamy provolone cheese, and a zesty combination of shredded lettuce, tomatoes, and onions. The harmonious blend of flavors creates a symphony of textures and tastes, making each bite an unforgettable culinary experience. In this article, we present a comprehensive collection of Muffuletta-Style Steak Hoagie recipes, each offering unique twists and variations on this classic sandwich. From traditional recipes that honor the sandwich's New Orleans roots to creative interpretations that incorporate unexpected ingredients, these recipes cater to a wide range of tastes and preferences.

Here are our top 7 tried and tested recipes!

FLANK STEAK HOAGIES



Flank Steak Hoagies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 17

3 hoagie rolls
3 tablespoons olive oil
1 clove garlic, smashed and peeled
One 1 1/2-pound flank steak, at room temperature 45 minutes
1 1/2 teaspoons kosher salt
1 red onion, sliced 1/3-inch-thick
1 teaspoon plus 2 tablespoons olive oil
1 cup pitted kalamata olives, chopped
1/2 cup chopped fresh basil
1/2 cup marinated sun-dried tomatoes, drained and chopped
2 tablespoons capers, drained and chopped
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon dried oregano
2 jarred roasted red bell peppers, sliced
6 thin slices provolone
3 cups loosely packed baby arugula

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.

MUSHROOM STEAK HOAGIES



Mushroom Steak Hoagies image

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

1 cup water
1/3 cup soy sauce
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1 pound beef top round steak, cut into 1/4-inch strips
1 medium onion, chopped
1 medium green pepper, julienned
1 can (4 ounces) mushroom stems and pieces, drained
2 cups shredded part-skim mozzarella cheese
6 hoagie buns, split and toasted
Sliced tomatoes

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 :

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

PORTABELLA MUFFULETTA SANDWICHES



Portabella Muffuletta Sandwiches image

Portabella mushrooms are wonderful large, earthy-flavored flat mushrooms that are perfect for sandwiches. Look for ones with firm, fresh-looking caps. (Calorie Smart, Fast)

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 2

Number Of Ingredients 9

1/4 cup chopped celery
3 tablespoons chopped pimiento-stuffed green olives
1 tablespoon reduced-fat mayonnaise or salad dressing
6 oz portabella mushrooms, cut into 1/2-inch-thick slices
1 to 2 teaspoons olive or vegetable oil
1/8 teaspoon garlic powder
2 French rolls (6 inch), split
2 slices (3/4 oz each) provolone or mozzarella cheese
1/2 medium tomato, thinly sliced

Steps:

  • In small bowl, mix olive salad ingredients; set aside.
  • Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.
  • Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 7 g, TransFat 0 g

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.

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Steps:

  • To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
  • To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
  • Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

HAMBURGER HOAGIE



Hamburger Hoagie image

Why rely on ho-hum lunch meat for a hoagie sandwich when you can fill yours with hot and hearty ground beef? Football Sundays wouldn't be the same without this treat. - Debbie Guntz, Collegeville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
3 slices process cheese (Velveeta)
1/4 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon garlic powder
1 loaf (1 pound) French bread or Italian bread
Additional process cheese (Velveeta) slices, optional
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, cheese, onion, bouillon and garlic powder. Cover and simmer for 10 minutes or until bouillon is dissolved and cheese is melted. Cut the bread in half widthwise and lengthwise. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). Spoon meat mixture into bottom halves of bread. Top with additional cheese if desired, green pepper and tomato. Replace bread tops. Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Slice and serve warm.

Nutrition Facts : Calories 456 calories, Fat 16g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1168mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein.

Tips:

  • Use high-quality ingredients for the best flavor. This includes using fresh bread, meats, cheese, and vegetables.
  • Don't be afraid to experiment with different flavor combinations. The muffuletta is a versatile sandwich that can be customized to your liking.
  • If you're short on time, you can use pre-made bread and deli meat. However, the sandwich will be even better if you take the time to make your own.
  • Be sure to press the sandwich down firmly before cutting it. This will help to keep the ingredients in place.
  • Serve the muffuletta hoagie immediately with your favorite sides.

Conclusion:

The muffuletta is a delicious and unique sandwich that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you're looking for a new sandwich to try, give the muffuletta a try.

Related Topics