Monday, October 22, 2012
Pizza Steak Hoagies
Many years ago I worked at a bank branch in a very industrial area of the city. There weren't too many good places to have lunch. And, I was a newly-wed who was working full time and going to school in the evenings to finish my degree. Needless to say, money was scarce. So, I usually brought my lunch to work. On the rare occasion when I would go out to eat it was usually up the street to a place called Greiner's Sub Shop. They had a pizza sub that I craved. Still do.
So, imagine my delight when I found a recipe on The Freshman Cook that sounded kind of like that pizza sub. Turns out Teri's from the midwest and she'd had these sandwiches when she was a kid. I had to give them a try. She calls them Pizza Steak Hoagies.
Before I do though, let me tell you a bit about Teri. She now lives out west in Las Vegas. She's worked in professional kitchens. And, she is a whiz at cookie decorating. Now, my idea of cookie decorating is sprinkling the colored sugar on or painting them with green or red colored egg yolks. Teri's? She can turn any cookie into a work of art. I kept reading and reading just to look at the photos. That's the other thing.. She does a fabulous job of documenting her steps.
I was visiting her site because of the Secret Recipe Club. Once a month we're assigned another blog to visit and choose a recipe to make. Then, our group all posts on the same day. It's loads of fun to see what everyone's chosen to make. As is typical, there's a preponderance of desserts. Those, I pretty much ignore. It's the entrees and side dishes I love to follow. And, I've gotten some great appetizer ideas.
What did we think? These were good. I'd go back to the shaved beef like Greiner's had. But, I loved the mix of the melted provolone and mozzarella with the pizza sauce. And, the addition of Italian seasoning and oil and vinegar dressing made it VERY similar to Greiners.
Pizza Steak Hoagies
2 soft sub rolls
2 cube steaks (they may be called minute steaks where you live)
sliced provolone cheese (I grated mine)
pepperocini or banana peppers
oil and vinegar for drizzling
Pound the cube steaks until they're very thin and are at least the size of the buns. I marinated mine with a bit of Andria's Steak Sauce at this point.
Broil the cube steaks - about three minutes per side. Toast the buns. Slather the buns with pizza sauce - both sides - don't skimp.
Then put the shredded cheeses (or sliced - whatever you're using) on both sides.
Broil until the cheese is melted. Sprinkle on a bit of Italian seasoning and some of the peppers. Drizzle with oil and vinegar. Add the cooked cube steaks and dig in!
Thank you Teri for this fun trip down memory lane!
adapted from The Freshman Cook
Now, if you'd like to see what the other bloggers chose: