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Prep 20min
Total8hr35min
Servings4
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Ingredients
Beef
1/2
cup Italian dressing
1/4
teaspoon coarsely ground black pepper
1
lb boneless beef round steak, 1 inch thick
4
hoagie buns (about 6 inches long), split
1
medium tomato, thinly sliced
4
slices (3/4 oz each) provolone cheese
Olive Salad
1/2
cup coarsely chopped pitted green olives
1/2
cup coarsely chopped pitted ripe olives
1/2 cup chopped Grilled Tricolored Bell Peppers or purchased roasted bell peppers
1/4
cup finely chopped fresh parsley
1
tablespoon Italian dressing
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Steps
1
In shallow baking dish, mix 1/2 cup dressing and the pepper. Add beef; turn to coat. Cover; refrigerate at least 8 hours but not more than 24 hours.
2
Heat gas or charcoal grill. In medium bowl, mix all olive salad ingredients. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once or twice, until desired doneness.
3
Cut beef into thin slices. Fill buns with olive salad, tomato, warm beef and cheese.
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Play around with different flavors of pitted olives for this sandwich. Look for new varieties in the jar as well as in the deli section of larger or specialty supermarkets.
Back in 1906, the Central Grocery in New Orleans created the Muffuletta. This famous sandwich offers a combination of delicious meats and cheeses, but it's the olive salad that makes it truly unique.
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