I made this recipe up one day. My husband loved it so much that he told me I had to make it again. Having already forgotten what I did an hour earlier, I wrote it down the next time I made it up.
Heavenly Hoagies
Meat mixture:
1 lb. sirloin steak, cut thin against grain
½ cup coarsely chopped onion
½ green pepper, diced
1 large clove garlic
¼ lb. fresh mushrooms, sliced
½ tsp. Italian seasoning
Salt and pepper to taste
Rest of sandwich:
2 Roma tomatoes, thinly sliced
½ lb. mozzarella cheese, thinly sliced
1 loaf French or Italian bread (the long fat ones) - UNSLICED
Garlic butter (or spread)
Italian seasoning
Meat mixture: Mix steak thru salt/pepper together and marinate for a few hours (best), or if impatient, skip the marinade part. Heat 2 tablespoons olive oil in a large skillet. Fry mixture quickly in the pan; meat will still be somewhat rare.
Sandwich assembly: Slice a shallow “V” in the top of the loaf lengthwise, cutting about ½ way down the loaf. Spread garlic butter (I prefer heating raw garlic in butter in the microwave) over both white sides of the bread and over the top of the loaf. Place sliced tomatoes on bottom half. Sprinkle a little Italian seasoning over tomatoes. Add meat mixture (just pile it on evenly). Add sliced mozz on top and place top of “V” over all, squishing the top down a bit. Bake in 350 degree pre-heated oven about 10 minutes until cheese is somewhat melted. Figure out how to eat it (hint: cutting in big slices and letting the juice drip all over is best).
Heavenly Hoagies
Meat mixture:
1 lb. sirloin steak, cut thin against grain
½ cup coarsely chopped onion
½ green pepper, diced
1 large clove garlic
¼ lb. fresh mushrooms, sliced
½ tsp. Italian seasoning
Salt and pepper to taste
Rest of sandwich:
2 Roma tomatoes, thinly sliced
½ lb. mozzarella cheese, thinly sliced
1 loaf French or Italian bread (the long fat ones) - UNSLICED
Garlic butter (or spread)
Italian seasoning
Meat mixture: Mix steak thru salt/pepper together and marinate for a few hours (best), or if impatient, skip the marinade part. Heat 2 tablespoons olive oil in a large skillet. Fry mixture quickly in the pan; meat will still be somewhat rare.
Sandwich assembly: Slice a shallow “V” in the top of the loaf lengthwise, cutting about ½ way down the loaf. Spread garlic butter (I prefer heating raw garlic in butter in the microwave) over both white sides of the bread and over the top of the loaf. Place sliced tomatoes on bottom half. Sprinkle a little Italian seasoning over tomatoes. Add meat mixture (just pile it on evenly). Add sliced mozz on top and place top of “V” over all, squishing the top down a bit. Bake in 350 degree pre-heated oven about 10 minutes until cheese is somewhat melted. Figure out how to eat it (hint: cutting in big slices and letting the juice drip all over is best).