Steak Hoagies, Gyro, Italian Crescent Ring

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
These are some treats I put together using the meat from other cooks. The Italian Crescent Ring comes from something I saw on a blog.

img_265880_0_44efe508d78d89d5a9b4afa154948391.jpg


Old Dave’s not yet famous Coatesville Steak Hoagies are made using these two nice ribeye steaks that I cooked on the Cobb grill a few days ago.

img_265880_1_f28808a5bc6ac2754fb146168385be76.jpg


I like to start by grilling or browning my hoagie buns. Next step is to slice up and carmelize some onions and peppers. I then add some sliced up mushrooms to the mixture when it’s about done. Next step is to make the soppie and for this I use Better than Beef concentrate along with some butter and water. I slice the steak into thin slices and place it into about 1/2 of my soppie. The onions, peppers, and mushrooms go into that balance of the soppie. Both of these are heated up for my sandwiches. Final step is to melt the cheese for the treat.

img_265880_2_48b4138fa28ac5df3d7a0481414a702e.jpg


img_265880_3_11802bd24dee8a21de43d20d14a19a97.jpg


img_265880_4_6639c3c4a5316f72e471ece9fe4984d4.jpg


I just layer all the ingredients on my buns and they are ready to serve.

img_265880_5_f5830a47f5dffe8ed4dff8a5a5f76e26.jpg


img_265880_6_d844841aa1654fcc37c2539dca81e0ba.jpg


Sure makes a fine lunch.

This second treat is a Lamb Gyro.

img_265880_7_481bdb9a98c1918b4580509682949d55.jpg


img_265880_8_8b52b6a61ea98eaf3b5005d3c0f750d9.jpg


I had a few odds and ends left over from the lamb I did on my rotisserie in the pellet cooker so I used it to make up some Gyros.

I like treats made up using Crescent rolls and this is the most recent one I have done. It is called the Spicy Italian Crescent Ring and I found the recipe on a blog.

img_265880_9_593e9dea963d6b622daee0520b15bf11.jpg


After laying out two tubes of rolls on my baking sheet, I start with a layer of roasted red bell peppers.

img_265880_10_b74fc9b6f30423d867e9b9a802d29256.jpg


Next layer is some sliced provolone cheese.

img_265880_11_d6d94dd740e0a784c37aa4c3c8f9699e.jpg


img_265880_12_f8a2a443b1e9228ee1b848142ecedf1f.jpg


The recipe called for some sliced hot salami, some sliced capocollo, and some deli sliced ham. Well, being we live out in the sticks, the closest thing I could find without driving to Indy was a Gourmet Variety Pack containing Hot Calabrese, Pepper Salame, and Hot Capacollo so this is what I used for this treat.

img_265880_13_c03df9d03a616196a4ebdd229800c7f9.jpg


Next was a layer of jalapeno slices.

img_265880_14_e3014b2c612640dc29e868dc1668bb98.jpg


Last layer was more provolone cheese.

img_265880_15_0e7cee1b7b81eb06ac5019e60e808d54.jpg


img_265880_16_c96b6955f6181f3b3a48cfe098e07e74.jpg


Fold the dough over the top and bake it.

img_265880_17_f1883712b982372b135ecf6ac57f8462.jpg


This thing was real tasty but I didn’t feel it had enough meat. I will double the meat on my next attempt.
 
Back
Top Bottom