Loaded Cowboy Butter Steak Hoagie Melts with Garlic Alfredo Cheese Pull

Loaded Cowboy Butter Steak Hoagie Melts with Garlic Alfredo Cheese Pull

Loaded cowboy butter steak hoagie melts stuffed with ultra-crispy smashed steak, glossy garlic cowboy butter, creamy garlic Alfredo sauce, and an insanely stretchy cheese pull, all baked and griddled to golden perfection.

Ingredients
For the Smashed Steak Filling

1½ lbs sirloin or ribeye steak, very finely chopped

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

For the Cowboy Butter

½ cup unsalted butter, melted

4 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

1 teaspoon Dijon mustard

½ teaspoon crushed red pepper flakes

½ teaspoon paprika

1 tablespoon fresh lemon juice

Salt to taste

For the Garlic Alfredo Sauce

1 cup heavy cream

½ cup freshly grated Parmesan cheese

½ teaspoon garlic powder

Black pepper to taste

For the Hoagie Melts

6 hoagie or sub rolls, split lengthwise

2 cups shredded mozzarella cheese

1 cup shredded provolone or Monterey Jack cheese

Butter or oil for crisping

Optional Add-Ons

Caramelized onions

Sautéed mushrooms

Pickled jalapeños

Extra Alfredo sauce for dipping

Directions
Make the Garlic Alfredo Sauce

In a small saucepan over medium heat, simmer heavy cream and garlic powder until slightly thickened.
Stir in Parmesan cheese and black pepper until smooth, glossy, and ultra-creamy. Keep warm.

Prepare the Cowboy Butter

Whisk melted butter with garlic, parsley, Dijon mustard, crushed red pepper flakes, paprika, lemon juice, and salt until rich, glossy, and boldly garlicky.

Smash and Sear the Steak

Heat olive oil in a large heavy skillet over high heat.
Add small piles of chopped steak and smash firmly into thin layers.
Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook until deeply browned with shatter-crisp edges.
Drizzle generously with cowboy butter and toss until sizzling and fully coated.

Assemble the Hoagie Melts

Place hoagie rolls cut-side up on a baking sheet.
Sprinkle a generous layer of mozzarella and provolone inside each roll.
Add smashed cowboy butter steak, then spoon creamy garlic Alfredo sauce over the top.

Melt & Crisp

Bake at 400°F (205°C) for 10–12 minutes, or until the cheese is fully melted and bubbling.
For extra crisp edges, broil for 1–2 minutes at the end.

Serve

Slice hoagie melts in half and serve immediately while the steak stays juicy, the cowboy butter shines, and the garlic Alfredo cheese pull stretches dramatically with every bite