Tenderloin Hoagie

Total Time:
30 min
15 min
15 min

4 servings

  • Onions:
  • 2 tablespoons vegetable oil
  • 1 yellow onion, sliced
  • 1 tablespoon mixed salt and ground pepper
  • Rolls:
  • 2 tablespoons unsalted butter
  • Four 6-inch honey wheat rolls
  • Beef:
  • Twelve 1/3-inch-thick beef tenderloin medallions
  • Salt and ground pepper
  • 2 tablespoons grapeseed oil
  • Twelve 1/4-inch-thick slices tomato
  • Salt and ground pepper
  • 1 cup shredded romaine lettuce, 1/8-inch thick
  • 1/3 cup prepared blue cheese dressing
  • For the onions: In a saute pan over medium-high heat, add the oil and allow to warm. Once the pan is heated, add the onions and season with the salt and pepper. Cook until slightly translucent, stirring throughout, 3 to 4 minutes. Hold warm.

  • For the rolls: Butter the rolls. In a saute pan or on a grill, place the rolls and cook until browned, interior side, 2 to 3 minutes.

  • For the beef: Sprinkle the steak on both sides with salt and pepper. Add the oil to a saute pan over medium-high heat, and once heated, cook the beef for 2 minutes on each side.

  • During the cooking of the beef, season the tomatoes with salt and pepper and toss the lettuce with the blue cheese dressing. Once the steaks have cooked, place a quarter of the dressed lettuce on a bottom bun. Next, place 3 tomatoes, 3 slices beef, a quarter of the onions and finish with the top bun. Repeat with the remaining ingredients and serve.

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