Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Shop the Saldi to save 10%! Join The Membership and use code SALDIMEMBERS for an extra discount

Photo Credit: Elizabeth Newman

Antipasti Hoagie

20 MINPrep Time
20 MINCook Time
by Giadzy
Photo Credit: Elizabeth Newman
You must be signed in to print this content
When you imagine a hoagie, it's generally something indulgent that brings on the meat and the cheese. This one is no different, but it uses a lot of flavorful pantry ingredients to cut through that richness and really brighten it up. 

Giardiniera, green olives, anchovy and Italian herbs get mixed into a balsamic vinaigrette - and then the sweet grilled onions and strips of flank steak get tossed with the vinaigrette, too. It creates a really evenly flavorful bite throughout the whole sandwich, and the sweet acidity balances out the steak wonderfully.

This recipe makes 3 large hoagie sandwiches, but you can cut them each in half for 6 total servings. 

antipasti hoagie

Antipasti Hoagie


Main Course

Prep Time

20 minutes

Cook Time

20 minutes




The Giadzy Kitchen

Image of Antipasti Hoagie



  1. Pull the flank steak out of the refrigerator 30 minutes before cooking. Preheat a grill or grill pan to medium high heat. Halve the rolls horizontally. Drizzle the rolls evenly with the olive oil and grill for 2 to 3 minutes or until lightly toasted. Set aside.
  2. Season the steak evenly on both sides with 1 teaspoon of the kosher salt. Season the onion slices with 1 teaspoon olive oil and the remaining 1/2 teaspoon salt being careful to keep them intact so they are easier to grill. Place the meat and the onions on the grill and grill and cook for 4 to 5 minutes per side, or until an instant read thermometer reads 135 degrees F. Remove the onions for the grill when they are deep golden brown on both sides. Allow the meat to rest for 10 minutes before slicing.
  3. Meanwhile, in a large bowl combine the remaining 2 tablespoons olive oil, chopped anchovies, oregano, balsamic, giardiniera, olives and basil. Mix well to combine. Thinly slice the rested steak against the grain. Add the sliced steak, grilled onions and any accumulated juices from the plate to the bowl with everything else. Toss well to combine.
  4. Place two slices of provolone on each toasted roll. Fill each roll with 1 cup of arugula. Divided the steak filling with all of the mixture evenly among the 3 rolls. Cut them in half and serve.



per serving
Amount/Serving % Daily Value
61 grams
30 grams
46 grams
Saturated Fat
10 grams
Trans Fat
1 grams
70 milligrams
1985 milligrams
1 grams
4 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free


Please sign in or create an account to review or comment on recipes.