Name: Beef Subs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1lb (450 g) white mushrooms, sliced; 1/3 cup (75 ml) olive oil; 2 onions, sliced; 1 lb (450g) fondue beef; 4 submarine buns, each about 7 inches (18 cm) long; 1 1/2 cups (150 g) mozzarella cheese, grated; 3 cups (180 g) iceberg lettuce, thinly sliced; 8 thin tomato slices; 3 tbsp (45 ml) olive oil; 3 tbsp (45 ml) vegetable oil; 2 tbsp (30 ml) balsamic vinegar; 1 tbsp dried oregano

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large non-stick skillet over medium-high heat, brown the mushrooms in half of the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the onions in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside with the mushrooms.
- In the same skillet, brown half of the meat at a time in the remaining oil. Season with salt. If desired, thinly slice the meat.
- Cut the buns in half horizontally and place on the baking sheet. Fill the buns with the meat, mushrooms and onions. Sprinkle with the cheese and bake for a few minutes or until the cheese has melted.
VINAIGRETTE
- Meanwhile, in a bowl, whisk together all of the ingredients. Season with salt and pepper.
- Cover the open subs with the lettuce and tomato slices. Drizzle with the dressing and serve immediately.

Beef Subs

Categories

Ingredients

Vinaigrette

Preparation

VINAIGRETTE

Personal Note