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Photo Credit: Elizabeth Newman

Loaded Steak Hoagies

20 MINPrep Time
25 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Hoagies might be one of the most festive and fun sandwiches to exist, and this version is no exception! Flank steak might be the star of these loaded hoagies, but the toppings are what take it to the next level. Big-flavor ingredients like capers, olives, roasted peppers and sun-dried tomatoes, along with arugula, provolone and grilled red onion, make these seriously delicious. Definitely occasion-worthy! Because these are such huge sandwiches, I like to cut them in half and serve them that way.

Loaded Steak Hoagies

Loaded Steak Hoagies


Main Course



Prep Time

20 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Loaded Steak Hoagies


    For the rolls:

  • 3 hoagie rolls
  • 3 tablespoons olive oil
  • 1 garlic cloves (smashed and peeled)
  • For the filling:

  • 1 1 1/2 pound 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 (plus 2 tablespoons)
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon dried oregano
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil (plus more for the rolls)
  • 2 tablespoons capers (drained and chopped)
  • 2 jarred roasted red bell peppers (sliced)
  • 1 cup pitted kalamata olives (chopped)
  • 1/2 cup marinated sundried tomatoes (drained and chopped)
  • 1/2 cup chopped basil
  • 6 thin slices provolone cheese
  • 3 cups loosely packed baby arugula


  1. Pull the flank steak out of the refrigerator 45 minutes before cooking. Preheat a grill or grill pan to medium high heat. Halve the rolls horizontally and remove some of the bread from the inside of the top half. Drizzle the rolls evenly with the olive oil and grill for 2 to 3 minutes or until lightly toasted. Remove to a tray and rub the toasted side of the rolls with the garlic. 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 5 to 6 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, anchovy paste, oregano, lemon juice, capers, roasted peppers, kalamata olives, sundried tomatoes 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. 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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
26 grams
34 grams
28 grams
Saturated Fat
8 grams
82 milligrams
2173 milligrams
3 grams
7 grams
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1 comment

  • Author's avatar image
    Pam Rubin - Jun 09

    Doesn’t this recipe have cornichons?

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