Vito's Original Hoagie Recipe

Hoagie Sandwiches (assembly and cooking)

1. 1

   Prep the steak

   Remove the ribeye from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

2. 2

   Slice the steak thin

   After resting (see next step) cook the whole ribeye to medium-rare/medium or cook to desired doneness, then let rest 5 minutes. Alternatively, cook and then thinly slice across the grain into roughly 1/8–1/4 inch slices for easy sandwich assembly.

3. 3

   Cook the ribeye (pan or grill)

   Heat a cast-iron skillet or grill over medium-high heat until very hot (about 3–5 minutes). Add the seasoned ribeye. For a 1–1.25 lb piece intended for 4 sandwiches, sear 3–4 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), 5–6 minutes per side for medium. Do not overcrowd; if using slices, sear quickly in batches. Remove steak to a cutting board and tent loosely with foil; rest 5–7 minutes, then thinly slice across the grain.

4. 4

   Caramelize the onions

   While the steak rests, heat a medium skillet over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and softened, 12–18 minutes. If they begin to stick, lower heat and add a splash (1–2 tsp) of water. For a sweeter, more caramelized flavor, cook up to 20–25 minutes total.

5. 5

   Prepare the rolls and toppings

   Slice the hoagie rolls lengthwise, leaving a hinge if desired. Lightly brush cut sides with 1 teaspoon sandwich oil or olive oil (optional) and toast cut-side down in a skillet or under a broiler for 1–2 minutes until golden. Spread 1 tablespoon mayonnaise on the bottom half of each roll. Arrange one lettuce leaf and 3–4 tomato slices per sandwich; season tomatoes lightly with 1/2 teaspoon salt divided among sandwiches (optional). Place 1 teaspoon hot peppers or to taste on the top or bottom half.

6. 6

   Assemble with cheese and steak

   Place a portion of the thinly sliced ribeye onto each roll (about 5 oz total steak divided across 4 sandwiches). Top the hot steak immediately with 2 slices cheese per sandwich (choose American or provolone). If you prefer the cheese melted, return assembled open-faced sandwiches to a hot skillet or under the broiler for 30–60 seconds until cheese melts slightly.

7. 7

   Add onions and finish

   Divide the caramelized onions evenly among the sandwiches, piling them on top of the cheese-covered steak. Close the sandwiches and press gently for 5–10 seconds to meld fillings. Cut each hoagie in half if desired and serve immediately.

8. 8

   Notes and serving suggestions

   Serve warm with ketchup or extra hot peppers on the side. For crispness, use freshly toasted rolls; for a sharper flavor, swap provolone with sharp provolone. All ingredient components are addressed in the directions: steak cooked and sliced, onions caramelized, rolls toasted and mayo spread, lettuce and tomato prepared, cheese melted, and hot peppers added to taste.