Growing up north of philly there are 3 things I know from birth, real cheese steaks, stromboli's, and Hoagie's. I must say this totally hit the mark. I did add some vinegar to the mixture as any hoagie I've ever had contained it. It was terrific!. I did scale this down to 4 servings and it made about 2 1/2 cups of dip even then. I chopped all the meat and cheese up rather than tore, it was faster and more uniform. I will be making this again.

As per suggestions by other reviewers, I added everything into my food processor & this was so easy to make! I think the addition of red wine vinegar & a little extra oregano really brings it home. Had to pass on the recipe to the host of a party I brought this to because everyone loved it! Thanks for posting!

I highly recommend making this without the lettuce & tomatoes - IT IS AWESOME & will last longer that way. That is if you have any left overs!!

This is sooooo good! You swear you are biting into a sub sandwich! I do 2 things differently, I use provolone cheese instead of american and put a bowl of red wine vinegar out for guests to spoon over.

I have been making this dip for years now and have become famous at our football tailgate for it. The guys love it because it is manly, but the ladies certainly do not shy away either! I serve with french bread or club rolls cut into rounds so the crowd can scoop it up. Also, I add a 1/4 lb of shredded pepperoni sometimes to add a little kick and make it like a true italian hoagie. Yummm....

Really good. I cut the recipe in half and it still made a lot. I substituted Italian seasoning for the oregano and added a splash of red wine vinegar. I also served the lettuce on the side so that it was not soggy. It does taste just like a hoagie!

I'd been wanting to make this since a co-worker brought it in for a Super Bowl Sunday party. I took others' advice and added about a little extra mayo, 1 1/2 t. balsamic and 1 1/2 t. white vinegar to it. I used 1/2lb. ham, 1/4lb. cappicola, 1/4lb. genoa salami, 1/2lb. american, and 1/2lb. provolone. Also mixed the oregano into appr. 2T. olive oil and added it. I also cut up hoagie rolls width-wise to serve with the dip (I was born and raised in Philly, so it's Amoroso rolls only!) Hubby was skeptical, but he loved it. This recipe makes A LOT of hoagie dip, so I took some to work to share. Will make again.

This was a hit at our annual Mother's Day family pot luck picnic! Many copied the recipe. This really does tastes like your eating a hoagie! I added a splash of balsomic vinegar, extra mayo and oregano and I used shredded Italian cheese. I served hot pepper hoagie spread on the side. WE all loved it! This will be made again and again!

This did taste hoagie-esque. I think it needed more "bite", perhaps using capicola would liven it up a bit & the idea to use a little red wine vinegar is a good one. I added pickled banana peppers but they weren't acidic enough to cut the heaviness of the mayo. Very creative idea but it's doubtful that I'll make this again. Thanks for letting me try it, though:o)

YUM! I was asked to bring an appetizer to an Italian dinner party. I chose this dip and it was a the hit of the evening. Everyone liked it and I've emailed this recipe to all who attended the party.

This recipe was a HUGE hit with my family! I took the advice of the reviewer from Philly and added a little extra mayo and a T. of red wine vinegar to give it more of that Philly hoagie taste... I also added a little extra ham and it was delicious! PS- the food processor made this recipe quick and easy!

I love this, but substitute for the American cheese. Sargento makes a provolone / mozzarella blend that is preshredded, so it also saves time. Also, I found the easiest way to chop the meats is to roll them up and use kitchen shears to snip them. And I cut hoagie buns into 1 inch sections and serve alongside the hollowed out sourdough with the dip in it. Overall, yum, yum, yum!!!

My husband loves this dip. I also add vinegar to it either red wine vinegar or balsamic vinegar. I decided to try it out at a baby shower. I made a small batch. The whole bowl was eaten and everyone kept asking if there was more. I would say it was a big hit. Was asked for the recipe 4 times that day. Thanks again for a great recipe!!!!!!

Lots of compliments on this dip- Had to add red wine vinegar to give it an extra zip. Will make again-

This does taste just like an Italian hoagie!! I brought this to a Halloween party, everyone loved it. I followed the recipe, but I tasted it cold and thought it would taste better heated. We put it in the oven at 350 for about 20 minutes or so, and it tasted better hot. Would make this again and serve it hot.

This was just OK. Not fabulous. I had something similar at a party and hoped this was the recipe, but sadly it was the only appetizer left on the table after the party was over...

Don't know if I did something wrong or what. This looked as bad as it tasted. Sorry!!!