Philly Hoagies

by Rachael Ray Show Staff 9:00 AM, August 17, 2016

Aired August 17, 2016

Serves 4

1 cup drained giardinera (hot pickled vegetables)
2 pounds hanger steak, vein removed
3 tablespoons olive oil, divided 
1 large red field pepper or bell peppers, seeded, quartered lengthwise and sliced
1 large green bell pepper or 2 cubanelle peppers, seeded, quartered lengthwise and sliced
1 large yellow onion, peeled, quartered lengthwise and sliced
4 cloves garlic, sliced
Salt and pepper
1 cup chicken stock
3 tablespoons butter
3 tablespoons flour
1 teaspoon (about 1/3 palmful) granulated garlic
1 teaspoon (about 1/3 palmful) granulated onion
2 cups milk
Salt and white pepper, to taste
2 1/2 cups (12 ounces) grated mild to medium Provolone
4 Italian hoagie rolls (gristedes), lightly toasted


In a food processor, chop giardiniera into a fine relish; transfer to a bowl.
Freeze the meat for 5 minutes to make it easier to slice.
Heat a tablespoon of oil in large, nonstick skillet over medium-high heat, a turn of the pan. Add the peppers, onions and garlic, season with salt and pepper, cook to tender, 10-12 minutes. Add stock to keep them moist.
For sauce, melt the butter over moderate heat in a saucepot. Add flour, granulated garlic and onion, and whisk in milk. Thicken sauce, season with salt and white pepper and stir in the provolone to melt. Turn heat to warm/low.
Heat large, cast-iron pan or griddle over medium-high to high heat. Very thinly slice the steak on a bias against grain. Drizzle meat with olive oil and flash grill it in small batches to crisp at edges and cooked through.   
Assemble hoagies: In the toasted rolls, place giardiniera relish, meat, provolone sauce, peppers and onions.