WHAT MEAT IS ON AN ITALIAN HOAGIE RECIPES

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REAL ITALIAN HOAGIE RECIPE - FOOD.COM



Real Italian Hoagie Recipe - Food.com image

More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons red wine vinegar
1 tablespoon dried oregano
1 tablespoon olive oil
4 hoagie rolls
1/4 lb prosciutto di Parma, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb genoa salami or 1/4 lb soprassata salami, thinly sliced
1/4 lb provolone cheese
1 large tomatoes, thinly sliced
1 small onion, thinly sliced
1/8 cup shredded lettuce

Steps:

  • Slice the rolls, but not all the way through.
  • Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
  • Remove some of the bread from the center of each half of roll.(if desired)
  • Drizzle a little of the olive oil mixture on the bread.
  • Place first the meats, then the cheese in layers.
  • Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.

Nutrition Facts : Calories 424.8, FatContent 23, SaturatedFatContent 9.1, CholesterolContent 48.6, SodiumContent 1081.5, CarbohydrateContent 35, FiberContent 2.5, SugarContent 3.2, ProteinContent 19.5

CHICAGO-STYLE ITALIAN BEEF HOAGIES RECIPE | MYRECIPES



Chicago-Style Italian Beef Hoagies Recipe | MyRecipes image

Chuck roast translates to big flavor when braised until tender. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2 1/2 hours, turning once after 1 hour.

Provided by David Bonom

Total Time 3 hours 45 minutes

Yield Serves 8 (serving size: 1 sandwich)

Number Of Ingredients 16

1 cup unsalted beef stock (such as Swanson)
1?½ teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon crushed red pepper
2 tablespoons olive oil, divided
2 pounds boneless chuck roast, trimmed
1 cup water
1 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon white wine vinegar
4 pepperoncini peppers, drained and chopped
8 (2-ounce) hoagie rolls, halved horizontally

Steps:

  • Combine first 6 ingredients in a medium bowl, stirring with a whisk.
  • Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
  • Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.
  • Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.

Nutrition Facts : Calories 362 calories, CarbohydrateContent 32 g, CholesterolContent 74 mg, FatContent 11.2 g, FiberContent 2 g, ProteinContent 31 g, SaturatedFatContent 2.3 g, SodiumContent 671 mg

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