Steak and Cheese Hoagies

Makes 4

Hoagie Ingredients:

• 8 to 10 oz beef steak, seasoned and grilled to medium rare, sliced
• 1 tsp steak spice (we used Deek’s Steak Spice)
• 1 tbsp olive oil
• 1 tbsp butter
• One clove of garlic, halved
• 2 springs thyme
• 3 tbsp butter
• 1 cup grated cheddar
• 1 cup grated mozzarella
• 4 hoagie buns

Directions:

1. Place the butter and olive oil into a heavy bottom pan and heat.
2. Sprinkle the beef with the spice.
3. Place the beef into the hot pan and cook for 2 minutes.
4. Add your garlic and thyme along with the remaining three Tbsp of butter.
5. Spoon the butter over top of the steaks until they are cooked to your liking. Remove the steaks from the pan and let rest.
6. Then slice.

Mixed Vegetables:

• 2 onions, julienned
• 1 bell pepper, julienned
• 2 small zucchini, sliced
• 8 to 10 mushrooms, sliced
• 1 tsp Dijon mustard
• 1 cup red wine
• 1/2 cup maple syrup

Directions:

1. Add the onions and the peppers to the butter remaining in the pan and cook over low heat until the onions begin to brown.
2. Add the peppers and mushrooms and continue to cook for a few more minutes. Push the vegetables to the side and add the Dijon mustard, the red wine, and the maple syrup.
3. Mix the three together and incorporate with the vegetables.
4. Continue to cook until the liquid has been absorbed.
5. While that's happening, slice the steak thinly on the bias.
6. Add the steak to the onion mixture and cook to warm through.

Coffee Balsamic Reduction Ingredients:

• ½ cup coffee (we used Brewed Saltwinds Coffee)
• ½ cup balsamic vinegar
• ¼ cup honey
• 1 orange peel strip

Directions:

• Place coffee, balsamic vinegar, honey and the orange peel in a saucepan over medium-high heat.
• Bring to a low boil, stirring to make sure the honey dissolves.
• Continue to simmer until it starts to coat your spoon, about 5-10 minutes. Remove orange peel and set aside for plating.

Hoagie Assembly:

1. Split the bun and hollow it by removing the bread from the center, creating a channel for the meat.
2. Divide half the cheese between the four buns.
3. Divide the meat/vegetable mixture between the four buns.
4. Top the meat mixture with two tablespoons of coffee balsamic reduction and divide the remainder of the cheese between the four hoagies.