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Steak Hoagie Recipe

Name: Evan’s Deli & Brews Steak Hoagie Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ribeye steak, thinly sliced; 1 tbs olive oil; 1 tbs soy sauce; 1 tsp Worcestershire sauce; 1 tsp garlic, minced; 1 tsp black pepper; 0.5 tsp salt; 1.5 cups yellow onion, thinly sliced; 1 tbs butter; 1 tsp olive oil (for saute); 0.5 tsp sugar (optional, to encourage caramelization); 0 to taste salt (to taste); 0 to taste black pepper (to taste); 2 each soft hoagie roll or sub roll (about 6–8" long); 4 tbs mayonnaise; 4 each white American cheese slices; 4 leaves head lettuce, leaves separated and rinsed; 1 each tomato, thinly sliced; 0 to taste salt (for tomato); 0 to taste black pepper (for tomato); 1 tbs butter (optional, for toasting rolls)

Inspired by Evan’s Deli & Brew

Time45m

Serves2

Grilled onions, mayo, lettuce, tomato & white American cheese

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Ingredients

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Steak & Marinade

1 lb ribeye steak, thinly sliced

1 tbs olive oil

1 tbs Aged soy sauce

1 tsp Original Worcestershire Sauce

1 tsp Garlic, minced

1 tsp black pepper

1/2 tsp Celtic sea salt

Onions

1 1/2 cups yellow onion, thinly sliced

1 tbs Butter

1 tsp olive oil (for saute)

1/2 tsp sugar (optional, to encourage caramelization)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Bread & Spread

2 each soft hoagie roll or sub roll (about 6–8" long)

4 tbs Mayonnaise

Cheese & Toppings

4 each white American cheese slices

4 leaves head lettuce, leaves separated and rinsed

1 each tomato, thinly sliced

0 to taste salt (for tomato)

0 to taste black pepper (for tomato)

Finishing

1 tbs butter (optional, for toasting rolls)

Method

Steak & Marinade

Prepare and Marinate Steak

Thinly slice the ribeye against the grain if not pre-sliced. In a bowl combine 1 tbs olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper and 1/2 tsp salt. Add the sliced steak and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Cook Steak

Heat a large cast-iron skillet or griddle over high heat until very hot. Add the marinated steak in an even layer (work in batches if needed) and sear without moving for 60–90 seconds, then flip and sear the other side until browned but still juicy, about 1 more minute. Use a spatula to break the meat into bite-sized pieces. Remove from heat and keep warm. Drizzle any accumulated pan juices back over the steak.

Onions

Caramelize Onions

While the steak marinates, heat 1 tbs butter and 1 tsp olive oil in a skillet over medium heat. Add the thinly sliced onions, a pinch of salt, and 1/2 tsp sugar if using. Cook, stirring occasionally, until the onions are soft and deep golden brown, about 15–20 minutes. Lower the heat near the end to avoid burning. Season with black pepper to taste. Keep warm.

Bread & Spread

Prepare Rolls

If you prefer toasted rolls, split the hoagie rolls and spread a thin layer of the optional butter on the cut sides. Toast cut-side down in a skillet over medium heat until lightly golden, about 1–2 minutes. Remove from heat. Spread about 2 tbs mayonnaise inside each roll (adjust to taste).

Cheese & Toppings

Assemble Cheese on Steak

Return the cooked steak to the hot skillet briefly, make two even mounds in the pan corresponding to each roll, and drape 2 slices of white American cheese over each mound. Cover the skillet with a lid for 30–60 seconds to melt the cheese evenly.

Prep Lettuce & Tomato

While cheese melts, pat tomato slices dry, season lightly with salt and pepper. Arrange lettuce leaves and tomato slices so they are ready for assembly.

Assembly & Finish

Using a spatula, transfer the cheesy steak into each prepared roll, dividing it evenly between the two. Top each with a generous portion of caramelized onions, then add lettuce leaves and tomato slices. If desired, add a little extra mayonnaise on top. Close the rolls, press gently, and serve immediately.

Serving suggestion: Serve hot with pickles, fries, or potato chips on the side.