A steak hoagie is a delicious sandwich made with thin slices of steak and cheese packed into a long crusty roll. It originated in Philadelphia and is a popular sandwich choice for many. But what exactly goes into making this tasty hoagie? Here we’ll explore the key ingredients that make up a classic Philly steak hoagie.
Steak
The star of the show in a steak hoagie is, of course, the steak. Traditionally, thin slices of ribeye or top round steak are used. These cuts of beef are flavorful and tender, while still being easy to slice thinly.
About 6-8 ounces of raw steak is standard for a hoagie. The steak is seasoned simply with salt and pepper before being cooked. It can be grilled, broiled, griddled, or pan-fried to the desired doneness, usually medium-rare.
Once cooked, the steak is thinly sliced across the grain. This makes it tender to bite into. The warm slices of steak make the foundation for building the perfect hoagie.
Cheese
Adding cheese takes the steak hoagie to the next level. Provolone cheese is the classic choice, with its sharp, tangy flavor that pairs wonderfully with steak. Provolone comes in smooth or smoked varieties, either of which work well.
About 2-3 slices of provolone are layered on top of the steak in a traditional hoagie. The cheese helps bind the ingredients together and adds creaminess when melted.
Other popular cheese choices are white American, Swiss, and Cheez Whiz. The cheese should complement but not overpower the flavor of the meat.
Roll
An authentic steak hoagie is not complete without the signature roll. These long Italian rolls have a crisp crust and fluffy interior perfect for soaking up juicy ingredients.
The rolls are typically 8-12 inches long and 3-4 inches wide. This allows for ample steak and cheese in each bite. They have a soft texture with just a subtle crunch from the crust.
Quality hoagie rolls are made fresh daily and can be found in most bakeries and delis, especially in Philadelphia. You can also make your own from a basic Italian bread dough. Just shape it into the classic hoagie shape before baking.
Onions
For added flavor and crunch, onions are a must in a classic Philly steak hoagie. Raw white or yellow onions are thinly sliced and layered on top of the steak and cheese.
The sharp onion bite balances out the richness of the other ingredients. About 1/4 cup of onions per hoagie does the trick. Be sure to distribute them evenly so you get onion in every bite.
For an extra kick, sauté the onions in olive oil or beef drippings before adding to the hoagie. Cook them until caramelized and softened but still with a bit of texture.
Other Toppings
In addition to the core ingredients of steak, cheese and onions, some other classic hoagie toppings include:
– Lettuce – Shredded or chopped for extra freshness and crunch. Romaine is a popular choice.
– Tomatoes – Sliced or chopped tomatoes add juiciness.
– Hot or sweet peppers – Bell peppers, hot cherry peppers, or pepper relish.
– Olive oil and vinegar – For drizzling over the hoagie.
– Oregano and Italian seasoning – Provides an authentic Italian flair.
– Salt, pepper, oil & vinegar – For seasoning.
The options are endless when it comes to personalizing a steak hoagie. Customize it to your preferences by loading it up with your favorite toppings.
Assembly
Constructing a perfect steak hoagie is an art. The goal is to pack as much flavor into each bite as possible. Follow these steps:
1. Slice hoagie roll lengthwise without cutting all the way through.
2. Layer provolone cheese slices inside roll.
3. Fill roll with steak slices, distributing evenly.
4. Top with raw onion slices.
5. Add any other toppings such as lettuce, tomato, peppers.
6. Drizzle with olive oil, vinegar, oregano, salt and pepper.
7. Close roll and lightly press together.
8. Slice in half diagonally and enjoy!
Pro tip: Wrap hoagie in foil and place a weight on top for 5-10 minutes before eating. This helps compress and meld the ingredients together.
Cooking the Steak
A good steak hoagie starts with properly cooked steak. Here are some top techniques:
Grilling:
Grilling over high direct heat gives steak that nice char. Cook to medium rare, about 3-4 minutes per side. Let rest 5 minutes before slicing.
Broiling:
Broil steak 4-5 inches from heat, flipping halfway through, until medium rare doneness. Allows meat to caramelize.
Pan searing:
In a hot pan, cook steak 2-3 minutes per side to get an evenly browned crust. Baste with butter or oil for extra flavor.
Griddling:
On a hot flat top or griddle, cook while pressing down to get maximum surface contact. Helps meat cook fast and evenly.
Whatever method you choose, be sure not to overcook the steak. You want it to remain juicy and tender for the hoagie.
History of the Steak Hoagie
The origins of the steak hoagie can be traced back to Philadelphia in the early 1930s. Several different accounts exist of who invented it, but it became popular quickly, likely due to the Great Depression when money was tight. A sandwich made from inexpensive ingredients like steak scraps and surplus bread was just what struggling Philadelphians needed.
The term “hoagie” is thought to come from an Italian immigrant by the name of “Hogan” who sold sandwiches made with Italian meats and cheeses out of a food cart in Philadelphia. The sandwiches were originally called “hoggies” as a nod to Hogan and this eventually morphed into hoagies.
By the 1950s, hoagies were firmly established in Philadelphia and new specialty shops devoted just to their creation began opening up. Two legendary hoagie bakeries, Sarcone’s and Pastificio, still operate today using original recipes.
The steak hoagie was officially declared the “signature sandwich of Philadelphia” in 1984, though by then it had already become an iconic local street food. It remains a staple that locals and tourists flock to experience when visiting Philadelphia.
Nutrition
Steak hoagies pack a lot of flavor, but how do they measure up nutritionally? Here is a breakdown of an average 8″ steak hoagie:
Calories: 700
Total Fat: 35g
Saturated Fat: 13g
Protein: 40g
Carbohydrates: 60g
Sodium: 1200mg
While high in sodium, saturated fat and calories, the hoagie does provide a good amount of protein from the steak. You can make it a bit healthier by:
– Choosing leaner steak cuts
– Using reduced-fat cheese
– Loading up on veggie toppings
– Opting for multigrain or whole wheat roll
– Splitting with a friend!
Everything in moderation. An occasional indulgent steak hoagie won’t hurt – just balance it out with healthier choices for other meals.
Regional Variations
While the Philly version reigns supreme, steak hoagies go by different names and variations in other regions:
Chicago: Italian beef – dipped in beef gravy/jus
New York: Wedge – Garlic bread instead of roll
New Orleans: Po-boy – With fried shrimp or oysters
Maine: Italian sandwich – Salami, ham, peppers, pickles
Boston: Grinder – Extra meat and toppings
Oregon: Hoagie – With pastrami or salami
Maryland: Submarine – Loads of toppings
No matter what you call it or how you customize it, the basic steak hoagie elements of roll, steak, cheese and toppings is a winning combination.
How to Order at a Steak Hoagie Shop
Here are some tips for ordering the perfect steak hoagie at a shop:
– Know the lingo – Use local terms like hoagie, sub or grinder.
– Choose roll size – 6, 8, 10 or 12 inches. Bigger means more meat.
– Pick roll type – White, wheat or garlic bread.
– Select meats – Ribeye or top round are traditional.
– Choose cheese – Provolone, Whiz, American or Swiss.
– Decide toppings – Onions, peppers, lettuce, etc.
– Pick condiments – Oil, vinegar, oregano, salt and pepper.
– Specify extras – Toasted, extra meat, double cheese, etc.
– Ask for recommendations – Veteran sandwich makers know best!
– Relax and chat – Making hoagies is an art; watch and learn.
– Enjoy every bite!
With so many varieties and options, part of the fun is trying new hoagie creations and combinations each visit.
How to Save Leftover Hoagies
Hoagies make hefty sandwiches, so you’ll often have leftovers. Here are some storage tips:
– Let cool completely first.
– Wrap tightly in plastic wrap or foil. This prevents drying out.
– For max freshness, store hoagies and vegetables separately.
– Refrigerate for up to 4 days.
– Reheat gently in oven at 325°F until warm.
– Use leftover meat for salads or omelets.
– Transform leftovers into hoagie salad.
– Make hoagie soup by simmering rolled up pieces in tomato broth.
– Chop into croutons for a crunchy salad topper.
– Bread pudding – a delicious way to use leftover rolls!
Waste not, want not. Get creative with leftovers instead of letting hoagies go to waste!
How to Make Steak Hoagies at Home
While you can’t beat an authentic Philly hoagie shop, you can come close replicating them at home with some simple tips:
Ingredients:
– Hoagie rolls or baguettes
– 1-1.5 lbs thin sliced steak
– Sliced provolone cheese
– Sliced onions
– Lettuce, tomatoes, peppers (optional)
– Olive oil, vinegar, seasonings
Directions:
1. Season steaks with salt and pepper and cook to medium rare. Let rest 5 minutes.
2. Slice hoagie roll lengthwise without cutting all the way through.
3. Layer provolone slices in roll.
4. Fill with steak slices evenly.
5. Top with onions and any other veggies.
6. Drizzle with oil and vinegar. Sprinkle on oregano and pepper.
7. Close roll and wrap in foil. Add weight on top and let sit 10 minutes.
8. Slice in half and enjoy!
Get creative with ingredients and make it your own. Homemade can taste just as amazing as ordering out!
Best Places to Get Steak Hoagies in Philadelphia
If you find yourself in Philadelphia, visiting the famous hoagie shops is a must. Here are some legendary spots:
John’s Roast Pork – Local favorite since 1930. Juicy, no-frills hoagies. Cash only.
Pastificio – South Philly institution serving hoagies on fresh bread since 1946.
Cosmi’s Deli – Huge made-to-order hoagies with high quality meats.
Campo’s Deli – Classic Philly vibe and cheesesteaks as well. Two convenient locations.
Tony Luke’s – Famous for their roast pork and broccoli rabe hoagie. Multiple locations.
Steve’s Prince of Steaks – Family-owned since the 1930s, open 24/7. Great cheesesteaks too.
Philip’s Steaks – No seating but delicious cheap hoagies made with love.
For an authentic local hoagie experience, skip the chains and head to the mom and pop shops Philadelphia is known for.
Conclusion
From its early days as street food for working class Philadelphians to becoming an iconic regional specialty, the steak hoagie has come a long way while remaining true to its roots. Its winning combination of thin steak, cheese, onions and a perfect roll seems simple, but achieving hoagie greatness is an art. The next time you are in Philadelphia or just craving an indulgent sandwich, look for an authentic steak hoagie. Taking a big, juicy bite will transport you right to sandwich nirvana.