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Deli-Style Grilled Steak Hoagie

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This incredible Deli-Style Grilled Steak Hoagie blasts any restaurant steak sandwich right out of the water!! My super cheesy, creamy, sandwich spread with olives, and my homemade Zesty Italian Salad Dressing take this baby RIGHT over the top!!





I mean, just look at that masterpiece!!

And guess what? It’s SUPER easy to make, too!!

It starts with my creamy, cheesy olive spread that could easily double as a dip that you can whip up in seconds flat in the food processor.




Then, my marinated beef tenderloin steaks hit the grill briefly…..






…..until gorgeously rare/medium-rare for us! You can grill yours to whatever doneness you prefer, though. If wanting yours super done, I can’t guarantee the tenderness, though. And no one likes biting into a tough, chewy steak sandwich.

Just be sure to use a high quality meat such as tenderloin or filets.



I also grill some homegrown, sweet red cubanelle peppers along with the steak! If you can’t find them, you can always substitute bell peppers, or use jarred roasted red peppers.






I get all of the sandwich toppings prepped next. Thin-sliced ruby red tomatoes from my garden, paper thin-sliced sweet red onion, and finely shredded lettuce are our favorites!

Tip! Always, always, always season your lettuce before piling it onto your sandwich. I just shred it into a bowl, sprinkle it with salt and pepper, and give it a nice toss to distribute the seasoning.

Only do this right before assembling though, so that the salt doesn’t wilt the lettuce.





Next, slice open your bread loaf, and add a nice thin layer of the olive cheese spread on the bottom. This helps to moisten the bread, and help to act as a glue to hold the steak in place.




Thinly slice your steak against the grain, and lay those gorgeous pieces on top! (I won’t tell if you sneak a pice or two!)

Hey! Those who do the work, get the perks! Right?





Then pile on your grilled peppers….





…seasoned lettuce….





…and tomatoes. Give the slices a little love too, with a small pinch each of salt and pepper. It will bring out the flavors of the tomatoes!






Then, add your sweet red onions and a healthy drizzle of my homemade Zesty Italian Salad Dressing!



Is that not a thing of BEAUTY or what???



Lastly, we add the rest of the olive spread, place the lid on top, stand back and just admire our creation for a minute. Fully taking in every detail of this spectacular masterpiece of a sandwich!






I mean, seriously. This is one INCREDIBLE sandwich!! And SO stinkin’ easy to make!!






Then slice it half on the bias…..






…and DIG. IN.






I wish you could have seen my hubby’s face when he saw what I had made!! I swear, he was smilin’ like he was eatin’ a banana sideways!

I truly know what he must’ve looked like at age 7 on Christmas morning!

This Deli-Style Grilled Steak Hoagie was one of the best hero-style sandwiches I have made yet, and I KNOW you’re going to absolutely love this, too! I can’t wait for you to make this!

With it being football season, and fall holidays, this recipe is sure to come in handy!


Have a wonderful week everybody! And enjoy!



*This recipe uses my homemade Zesty Italian Salad Dressing!

Deli-Style Grilled Steak Hoagie
Yield: 2 - 4 servings

Deli-Style Grilled Steak Hoagie


  • 2 (2 inch thick) beef tenderloin steaks
  • 1/3 cup of my Homemade Zesty Italian Salad Dressing, (or store-bought)
  • 1 Tbl. worcestershire sauce
  • 1 tsp. garlic powder
  • 1 sweet red cubanelle or bell pepper
  • shredded lettuce seasoned with salt and pepper
  • paper thin-sliced tomatoes
  • more salt and pepper, to taste
  • paper thin-sliced red onion
  • more italian dressing
  • 1 large soft italian or french bread loaf, sliced in half lengthwise

Cheese Spread:

  • 1 cup ricotta cheese
  • 4 oz. softened cream cheese
  • 1/2 cup lightly packed grated fresh parmesan cheese
  • 1/2 cup sliced olives, (drained)
  • 1/4 tsp. each: salt and garlic powder
  • 1/16 tsp. regular black pepper


  • In food processor, add Cheese Spread ingredients and process until smooth and olives are chopped. Transfer to a bowl, cover, and chill for several hours or overnight.
  • In small bowl or measuring pitcher, add salad dressing, Worcestershire, and garlic powder, and whisk until mixed. Pour into ziplock baggie, add steaks, remove air and close bag. Turn to coat and marinate in fridge overnight, or at least several hours. (Turn now and then to evenly marinate.)
  • Remove steaks and grill steaks to desired doneness. Add julienned pepper to baggie of marinade to coat, then grill until softened and lightly charred.
  • Slice steak thinly against the grain and place pieces on bottom of bread that has been thinly spread with a little of the olive spread first. Top with peppers, seasoned shredded lettuce, and tomatoes. Sprinkle with salt and pepper. Top with onions and drizzle nicely with salad dressing to taste.
  • Spread inside of top piece of bread with lots of cheese spread, (I used all of it), place on top, slice in half on the bias, (or into 2 - 3 inch wide slices for a small crowd), and enjoy!
  • Notes

    *I shred the lettuce into a bowl, then add salt and pepper and toss to mix.




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