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Photo Credit: Elizabeth Newman

Antipasti Hoagie

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


    For the rolls:

  • 3 hoagie rolls
  • 3 tablespoons olive oil
  • For the filling:

  • 1 pound flat iron or flank steak
  • 1 1/2 teaspoons kosher salt divided
  • 1 red onion sliced 1/3 inch thick
  • 1 1/2 teaspoons kosher salt divided
  • 1 teaspoon olive oil for grilling onions, (plus 2 tablespoons for the giardiniera mix)
  • 2 anchovy filets (diced small, or 1/2 teaspoon anchovy paste)
  • 1/2 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 ½ cups giardiniera (chopped, such as Morgan’s)
  • 1/3 cup pitted green olives
  • 1/2 cup chopped basil
  • 9 slices provolone cheese
  • 3 cups loosely packed baby arugula


  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
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