Cincinnati-style steak hoagie
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Instructions for 1 hoagie
- 2 tablespoons softened butter
- 2 cloves garlic, finely diced or pressed
- 1 teaspoon parsley, finely chopped
- 1 tablespoon grated parmesan cheese
- 6-to-8-inch bread roll, sliced
- 5 to 6 ounces ground steak or ground beef
- salt and ground black pepper
- garlic bread roll (from above)
- pizza sauce
- ground steak/beef patty (from above)
- mozzarella cheese, shredded
- dill pickle slices (optional)
- thinly sliced onion (optional)
Garlic bread: combine the butter, parsley, minced garlic, and parmesan cheese and stir to combine well. Spread this compound butter on the inside of the top and bottom of your hoagie roll.
Place the buttered bread slices under a broiler and broil until the butter is melty and the bread is browning and starting to get toasty.
Steak patty: while the bread is broiling, form the ground steak into a rectangle that's an inch or so wider and longer than the bread. I form my patties on a piece of parchment paper so that they are easier to transfer to the hot pan.
Salt and pepper the top side of the beef patty.
Place a medium pan over medium-high heat. After 3 minutes or so of heating the pan, add your beef patty to the pan, seasoned side down. Season the top of the patty and cook it for 3 minutes or so on the first side. Then flip and cook an additional 3 minutes.
Sandwich assembly: once the patty is fully cooked and the garlic bread is toasted, spread a tablespoon or two of pizza sauce on the bottom bun and then place the ground steak patty on top.
Add more pizza sauce on top of the patty and cover with the shredded cheese. Place the bottom part of the sandwich in the broiler again to melt the cheese.
Once the cheese is melty continue building the sandwich by topping it with pickles and sliced onion and then the top part of the bun.
Serve and enjoy.