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Pepperoncini Shaved-Beef Hoagie
Andre Lewis

Pepperoncini Shaved-Beef Hoagie

Pepperoncini bring acid and heat without requiring a wet sauce. Cook the shaved top round fast with onion, then fold in well-drained peppers at the end. Mozzarella makes a stretchy lid while keeping the tangy filling recognizable.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs shaved top round beef
  • 1 tbsp olive oil
  • 1 medium yellow onion thinly sliced
  • 1 tsp kosher salt divided
  • 1/2 tsp ground black pepper
  • 3/4 cup sliced pepperoncini drained
  • 8 slices low-moisture mozzarella cheese
  • 4 hoagie rolls split

Method
 

  1. Heat the olive oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 7 minutes until browned.
  2. Push the onion aside, spread the shaved beef thinly and season it with the remaining salt and black pepper.
  3. Cook for 3 to 4 minutes, turning and chopping into short ribbons, until the beef reaches 145°F.
  4. Fold the drained pepperoncini and onion through the beef for 30 seconds.
  5. Divide the filling into four piles, cover each with two mozzarella slices and cover the griddle for 45 seconds.
  6. Scrape the melted piles into the rolls and leave them open for 1 minute so steam does not soften the bread.