Chef Claire Robinson's Bloody Mary Steak Hoagie. , as seen on Food Network Kitchen
Recipe courtesy of Claire Robinson

Bloody Mary Steak Hoagies

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
  • Nutrition Info
I always end up with left over bloody mary mix after hosting a weekend brunch. So I created my bloody mary steak hoagies as a perfect way to repurpose this cocktail mix with its bold flavors into a quick and easy steak sandwich. The cocktail's spices and layers of flavors take my steak sandwich to a whole new level.


Bloody Mary Sauce:



  1. For the bloody mary sauce: Heat the oil in a medium skillet over medium-high heat. Add the scallions and garlic and cook until wilted, about 1 minute. Add the bloody mary mix and Worcestershire sauce, season with pepper and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Bring to a boil, then reduce to a simmer and allow to thicken and reduce by half, 1 to 2 minutes.
  2. To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Set aside.
  3. For the hoagies: Heat the oil in a cast-iron grill pan or skillet over high heat. Spread the steak in an even layer on one side of the pan and, without touching, cook until it is easily released, about 2 minutes. Sprinkle the meat with salt and pepper, flip and cook to desired temperature, about 1 minute more for medium. Allow the steak to rest, about 10 to 15 minutes.
  4. Meanwhile, add the onions to other side of the grill pan and cook until they begin to caramelize, 2 to 3 minutes.
  5. Butter the insides of the cut hoagie rolls. Toast the rolls, open-side down, on a griddle or large skillet over medium-high heat until light golden brown, about 2 minutes. Set aside.
  6. Toss the steak and onions together on the grill pan over medium heat, then divide the mixture in half, making two mounds in the shape of the hoagie roll. Ladle some of the warm steak sauce over top of each mound and immediately cover each with 2 slices of provolone so that the steam melts the cheese.
  7. Place the toasted hoagies rolls, open-side down, on top of the cheese-covered steak mix. Using a large spatula to get underneath the steak with one hand and holding the roll with the other hand, flip the sandwich over, pressing the spatula into the hoagie roll once inverted to scrape all the yumminess into the toasted roll. Serve topped with parsley and more sauce on the side for dipping, then eat and enjoy! 

Cook’s Note

If you purchase a larger piece of flank steak, it can be cut in half lengthwise against the grain to make 2 long pieces, which is good for quicker cooking and less waste. BYOC ("Be-your-own-chef"): If you have it on hand, try adding horseradish instead of (or in addition to) the garlic on the steak. Pickled peppers can be any kind of pepper or pickled vegetable you like and keep on hand as a staple: jalapenos, banana peppers, pepperoncini, cherry peppers, onions, long beans, okra, Calabrian chile, etc. BYOC ("Be-your-own-chef"): When toasting the hoagie rolls, try adding mayo instead of butter for an added layer of flavor. Any leftover steak is fine to use, but also try chicken or even shrimp--almost any leftover meat is going to be great with cheese, onions and bread!