Yield: 2 - 4 servings

Deli-Style Grilled Steak Hoagie

Deli-Style Grilled Steak Hoagie

Ingredients

  • 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

Instructions

  • 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.