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Beef Patty Hoagie

Marcus Meacham

This loaded hoagie will make any burger feel inadequate.

Beef Patty Hoagie


  • For the patty:

  • 1 large heirloom tomato, cut in thick slices

  • Salt, to taste

  • Pepper, to taste

  • 1 pound ground chuck

  • 3 cloves garlic, chopped

  • 2 tablespoons chopped fresh oregano

  • For assembly:

  • 2, 6-inch hoagie buns

  • 1 Cubanelle pepper, julienned

  • Smoked mozzarella, sliced


  1. Season tomato slices with salt and pepper. Grill on a preheated grill pan, about 4 minutes on each side.

  2. With your hands, work the garlic and oregano into the chuck. Form patties about the size of your hoagie roll. They should be oblong and about 1/2-inch thick. Season patty with salt and pepper on both sides.

  3. In a cast-iron pan coated with oil over medium-high heat, cook your patty about 4 minutes on each side.

Beef Patty Hoagie




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- It's all about your sandwich for this loaded hoagie. It has crunchy peppers, smoked mozzarella, grilled tomatoes and a coast to coast patty. Let me show you how to make it. All right, so first off I'm gonna start with grilling off my tomatoes. I have these beautiful heirloom tomatoes right in front of me. All right, so I'm gonna slice them kind of thick so I don't want them to just disintegrate on my grill. I'm gonna do a slice of each color because they look so good. All right, so now I'm going to season these. I'm gonna have my grill pan right here super hot. I'm gonna add the oil to my tomatoes. And put them oil side down. While those are grilling I'm gonna start with my meat mixture. I'm gonna take my garlic and just do nice thin slices. Throw that right in. And then take my fresh oregano. And as you can tell, this is an Italian style hoagie. It has the garlic, the oregano. The tomatoes I'm gonna grill them because When you put them on the sandwich it kind of turns into a sauce itself. Put that right in. And to make this patty mixture makes sure it's long enough to fit on my bread. Because I need it to go coast to coast to the edges. And then some salt and pepper on top. Keep my knife for flipping burger. So essentially yes I'm making a long burger. Now my patties ready. I'm gonna add a little bit of oil into my cast iron. Turn up my heat to about medium, medium high. And then it's burger party time. Take my knife again so it holds shape. Press it down. I'm just gonna set this in nice and gentle so it doesn't break on me. I'm gonna flip my tomatoes. If they break apart, that's fine. They're going on the burger. It's gonna be covered in cheese, it's all gonna stick together. I'm gonna cook this burger about four minutes per side. While that's workin' I'm going to slice up my peppers. I'm using a mild pepper. The main purpose of the pepper in this sandwich is for texture, for crunch. I don't want it to overpower anything else that's going on. Give this patty a press. I also want to make sure when I flip it I hit the oil spot. I want to get another char on the other side, as well. Just like that. All right, so once I flip I'm gonna start building this in the pan. I'm gonna take my peppers. Nice and raw for that crunch. Take my grilled down tomatoes. Put those right on top. And then my favorite part of this sandwich is the smoked mozzarella. It's gonna add some creaminess, smokiness, a whole 'nother dimension. Big pieces of cheese. Stack that on there. Put my cheese on. I'm gonna take a pan a tiny bit of water. Put it in my pan. And cap it just to melt that cheese. It just takes a few minutes. Cheese nice and gooey. I'm gonna take my hoagie roll. Scoop out that patty. There you have it. Beef patty hoagie. Smoked mozzarella. Crunchy peppers. Tomatoes that are grilled to the point where it's almost like a sauce. Enjoy.

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