hoagie

Cleveland Cheesesteaks with Pretzel Hoagie Rolls.

beef brisket

olive oil

salt and pepper

garlic

chili powder

cumin

onion powder

cider vinegar

Worcestershire sauce

water

provolone cheese (shredded)

4-6 [Pretzel Hoagie Rolls | https://www.halfbakedharvest.com/homemade-sea-salt-soft-pretzels-with-buffalo-cheddar-cheese-sauce/]

butter

button mushrooms

onions (sliced thin)

green pepper (sliced)

garlic (minced

Heat a large skillet over high heat add a little olive oil. Season the brisket with salt and pepper. When the skillet is hot place the brisket in the skillet and sear both sides, about 3-4 minutes per side. Place the brisket in the bowl of a crockpot. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and cook on low 8-10 hours or on high 6-8 hours.

To make in the Crockpot

Preheat oven to 350 degrees F.

Heat a dutch oven over high heat, add a little olive oil. Season the brisket with salt and pepper. When the dutch oven is hot place the brisket in the pot and sear both sides, about 3-4 minutes per side. Remove from heat. Add the garlic, chili powder, cumin, onion powder, water, worcestershire and cider vinegar. Cover and bake for 3 1/2-4 hours or until the meat is tender and shreds easily.

To cook in the Oven.

Heat a large skillet over medium heat. Melt 1 tablespoon butter and then add the garlic. Sauté 30 seconds then add the mushrooms and onions. Cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.

To the same skillet add another tablespoon butter. Add the bell peppers and cook for 5-8 minutes or until peppers start to brown and char a bit. Add to the plate with the mushrooms and onions.

Garlic Mushrooms, Peppers + Onions

Preheat the oven to 350 degree F.

Slice the Pretzel Hoagie Rolls down the center and open them up with your fingers. Add a little shredded provolone and then stuff with the shredded brisket and drizzle with some of the sauce left in the pot used to cook the brisket. Add a handful or so of the peppers, mushrooms and onions and then top with more cheese. Wrap the sandwiches tightly in foil and place them on a baking sheet. Bake for 10-15 minutes or until the cheese is melted. Remove from the oven and unwrap. EAT.

To Assemble

This classic Philly Cheesesteak recipe is a great way to use venison roasts. Topped with gooey provolone cheese, you can&#039;t go wrong here!

Venison Philly Cheesesteak Recipe

¼ lb venison sirloin roast

red bell pepper, thinly sliced

yellow bell pepper, thinly sliced

onion,

salt and pepper,

hoagie rolls

butter (optional)

provolone cheese

spicy brown mustard (optional)

Allow roast to thaw slightly under refrigeration. You want it to be mostly frozen but soft enough to cut through. Slice meat paper thin against the grain. Place slices of meat on a paper towel-lined sheet pan in a single layer. Cover and refrigerate until fully thawed.

Heat cast iron griddle over medium-high heat. Add 1 tbsp lard to pan and spread it around so it coats the whole pan. Add peppers and onions and season with salt and pepper.

Cook vegetables, stirring occasionally, for 15-20 minutes or until softened and starting to brown. Add 2 tbsp worcestershire sauce and stir to coat vegetables. Cook 1 more minute. Remove from pan and set aside. Keep warm until ready to use.

Butter insides of hoagie rolls if desired. Place on hot griddle, with the inside facing down, and toast for 2-3 minutes. Set aside.

Just before cooking, season meat slices with salt and pepper. Add 2 tbsp lard to the hot griddle and spread it around. Add meat slices in a single layer to the griddle. You will probably have to cook it in 2 batches.

Cook meat 1-2 minutes per side. Once meat is almost done cooking, move it all into a pile on the griddle and add 1 ½ tbsp worcestershire sauce (3 tbsp if you were able to fit all the meat on the griddle).

Move meat into 4 even piles on the griddle. Top each pile with 2 slices provolone cheese. Continue cooking until melted, about 2 minutes.

To each hoagie roll, add peppers and onions, and top with meat and cheese. Serve with spicy brown mustard if desired. Enjoy!

Take with you on a picnic or for a little daytrip. Love a sandwich in the summer.

Picnic Loaf

lb sliced roast beef

mozzarella

basil leaves

lb thinly sliced salami

pepperoncini

oz greens lettuce

lb sliced turkey

red onion, sliced thin

Italian bread

roma tomatoes, quartered

red wine vinegar

oregano

basil

salt and freshly cracked black pepper,

Using an immersion blender, blend together all vinaigrette ingredients until a smooth sauce has formed. Taste for seasoning and reserve.

In a small bowl, toss salad greens in a tablespoon or two of vinaigrette and set aside.

Cut bread in half and scoop out thick bread parts.

Liberally brush vinaigrette on both sides of the bread, evenly spreading the vinaigrette from end to end.

To assemble, use half of each ingredient and layer roast beef, mozzarella, basil leaves, salami, pepperoncini, dressed greens, turkey and red onion. Repeat with other half and close the sandwich.

Using plastic wrap, wrap the sandwich very tight and let rest for 1 to 2 hours, up to overnight for best results.

Directions:

Vegan sandwiches are a nutritious lunch idea for kids and adults. These 3 recipes are dairy free and gluten free, and all of them have plant based protein.

3 Vegan Sandwiches with Plant-Based Protein (Gluten Free)

gluten free hot dog buns

chickpeas,

avocado

lemon juice

salt/pepper

greens

tomato

Optional garnish: 3 Tablespoons chopped cilantro

Salt and pepper

gluten free bagels

“everything” seasoning (or homemade). See notes

hummus

marinated green olives, finely chopped. NO pits.

cucumber

bell pepper, sliced

sprouts

Salt and black pepper,

vegan bread (Gluten free)

cinnamon

almond butter

strawberry slices

Mint

In a small bowl, mash together the chickpeas and avocado. Mix in your olive oil, lemon, garlic, and spices. Taste and adjust as needed.

Place leafy greens in the center of each hoagie. Spoon 1/4 c avocado mash on top of each hoagie topped with diced tomato and cilantro. Salt and pepper to taste.

If taking the sandwich to go, wrap in foil or store in glass lunch box. For meal prep, make the avocado mash 1 day ahead, store in small container in fridge. Add to hoagie sandwiches when ready to plate/eat.

Smashed Chickpea Avocado Salad Hoagies

In a small bowl, mix the hummus, everything seasoning, and olives. Set aside.

Schmear a thin layer onto each bagel bottom and top with the everything hummus mixture. Then layer the cucumber, bell pepper, 2 tbsp more of everything hummus mix, then sprouts, and fresh basil. Salt/pepper to taste

If taking the sandwich to go, wrap in foil or store in glass lunch box. For meal prep, make the hummus mix may be made 1 -2 days ahead, store in small container in fridge.

Everything Green Bagel Sandwich

Mix together the maple syrup and cinnamon.

Schmear almond butter on top of each slice. About 1.5 tablespoons on each. Next spread the the cinnamon and maple syrup. Add sliced strawberries on top. Mint is optional.

For a warm toast, roast the strawberries!

Brush sliced strawberries with maple syrup and sprinkle cinnamon on top. Place on baking sheet (lined) and roast at 400F for 12 -15 minutes 6-7 strawberries brush with honey/maple and pinch of cinnamon on top

Sweet Strawberry Nut Butter Sammies

All of these look so delicious!  I can’t wait to try them for lunch! I’ve not heard of little northern bakehouse so I’m excited to look for them in my grocery store!

This was such a huge hit. Thanks so much, I just love your recipes!

All of these are wonderful options! Easy and flavorful. You just can't go wrong here!

Cheesesteak made Korean-style with bulgogi and sautéed kimchi! It’s super easy and delicious!

Kimchi bulgogi cheesesteak

packed, sliced kimchi

cheese

hamburger buns (or hoagie rolls

butter oil

lettuce leaves

mayonnaise

gochujang (adjust to taste) (or buldak sauce, sriracha,

In a preheated pan, melt some butter directly on the pan over medium heat or add olive oil. You can spread butter or drizzle olive oil on the cut sides of the bun first if you want. Toast the bun, cut side down, until golden brown. Transfer to a serving plate.

Reheat the pan over high heat, and cook the marinated meat, loosening the meat and flipping them over once or twice. Transfer to another plate. If using cooked bulgogi, simply heat it up in the pan.

Reduce the heat to medium high, and add a couple of teaspoons of cooking oil to the pan. Stir fry the kimchi and optional onion slices until the kimchi turns slightly soft and deep in color, 3 to 4 minutes.

Top it with cheese, cover the pan, and continue to cook over medium low heat until the cheese melts.

Optional: Meanwhile, mix the mayo with gochujang until the gochujang is well incorporated into the mayo.

Place a lettuce leaf on the bottom part of the bun, add bulgogi and kimchi cheese melt.

Smashed Italian Sausage Hoagie

Hoagie rolls, 1

Italian Sausage, 180 g

Shallots, 1/2

Marinara,

onions,

Italian Seasoning, a sprinkle

Press & shape the Italian sausage

On a sheet tray, plate, or parchment paper, flatten & form the Italian sausage into a “hoagie patty”: press it into a cohesive flattened rectangle that is slightly wider and longer than the bread. It will shrink to size during cooking.

If you have sausage links instead of loose ground sausage, remove their casing beforehand.

Evenly spread the sliced onions over the meat patty and gently press them into the meat.

Sear the sausage & onion patty

Preheat a cast iron pan or griddle over high heat. Once hot, flip the Italian sausage patty onto the cooking surface, onion side down, just like you would for an Oklahoma onion smash burger.

You shouldn't need to add extra oil since the fat content from the sausage will render out.

Allow the meat to sear undisturbed on the onion side for a few minutes, or until you see light charring.

Flip the patty, finish with sauce & cheese

Flip the patty. If it has fallen apart, arrange it back into its hoagie shape.

Add a few spoonfuls of marinara sauce over the meat, followed by two slices of provolone cheese, which will help glue everything together.

Add a splash of water to the pan, and cover with a lid, foil, or metal bowl. 

This will create steam that will melt the cheese and finish cooking everything through.

Once the cheese is melted, turn off the heat, and add a sprinkle of Italian seasoning over the top.

Warm the bread, assemble, & wrap.

Warm or toast the bread as desired and slice to open. 

Add an extra spread of marinara to the inside of the hoagie, then transfer the cooked, cheesy sausage patty to the hoagie roll.

Top with pickled onions, then transfer to a piece of foil and tightly wrap. 

This will let everything steam, soften, and come together for a sandwich shop experience.

Enjoy warm.

https://www.youtube.com/watch?v=ovsOgCta4Xs

I had a jar of sauce in the fridge that I needed to use up and I may have found my new favorite way to use Italian sausage.

Smashed Italian Sausage Hoagie: https://www.cookwell.com/recipe/smashed-italian-sausage-hoagie
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I made this Smashed Italian Sausage Hoagie with leftover ingredients.

This Grinder Salad is a giant sub sandwich filled with protein, cheese, veggies and a creamy salad that drips down your arm with every bite

Grinder Salad (Viral Tiktok Recipe)

lettuce

Banana peppers / pepperoncino sliced

egg mayonnaise (or vegan mayo)

tbsp red wine vinegar

Red pepper flakes (as little

bread roll bread roll

cheese of choice

red peppers

tomato sliced

Plant based chicken schnitzel/veggie patty

grated parmesan cheese

tsp extra virgin olive oil

Cook the plant based chicken or chosen protein

Add the dressing ingredients to a bowl and whisk together.  Then add the iceberg lettuce and banana peppers and mix together until nice and creamy

Add a teaspoon of olive oil along with salt and pepper to the sliced tomatoes to let them marinate

Slice the bread roll in half and if its quite thick, tear out some of the insideAdd a slice of cheese to each half and place in the oven or grill for a few minutes until the cheese has melted

Assemble the sandwich starting with the marinated red peppers, plant based chicken (or protein), iceberg salad, parmesan cheese and tomatoes. Place on the top, slice in half and enjoy!!

So good. I made the dressing with the iceberg lettuce only without the peppers. My favourite salad at the moment.

Looks amazing! What brand is your vegetarian chicken pattie? I've never seen plant based chicken schnitzel before!

I can't wait to try this sandwich but wanted to inform you that banana peppers and pepporcini peppers are not the same thing.

Really great sandwich! I eyeballed everything to taste and added a pinch of vegan ranch to the mix, it was *chefs kiss*. We used morning star Buffalo patties and added extra pepperoncinos and the spice was perfect! Thanks for the great video and recipe

https://www.youtube.com/watch?v=-ibgBKLHGKI

Tiktok grinder salad. When it's dripping down your arm, you know it's good!

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Top 7 hoagie recipes from across the web

The most viewed hoagie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cleveland Cheesesteaks with Pretzel...

Venison Philly Cheesesteak Recipe

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3 Vegan Sandwiches with Plant-Based...

Kimchi bulgogi cheesesteak

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Top 7 hoagie recipes from across the web

The most viewed hoagie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cleveland Cheesesteaks with Pretzel...

Venison Philly Cheesesteak Recipe

Picnic Loaf

3 Vegan Sandwiches with Plant-Based...

Kimchi bulgogi cheesesteak

Smashed Italian Sausage Hoagie

Grinder Salad (Viral Tiktok Recipe)

The most viewed hoagie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine