ITALIAN RESTAURANTS IN PHILADELPHIA RECIPES

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ITALIAN SUBS - RESTAURANT STYLE RECIPE | ALLRECIPES



Italian Subs - Restaurant Style Recipe | Allrecipes image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories     Italian Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

Steps:

  • In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
  • Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts : Calories 707.7 calories, CarbohydrateContent 40.4 g, CholesterolContent 78.9 mg, FatContent 47.3 g, FiberContent 3.3 g, ProteinContent 29.2 g, SaturatedFatContent 16.5 g, SodiumContent 2083 mg, SugarContent 4.5 g

PORTILLO'S ITALIAN BEEF COPYCAT RECIPE | THE FOOD HACKER



Portillo's Italian Beef copycat recipe | The Food Hacker image

Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn't faithful to the Chi-Town original, true beef fanatics will cry "foul" quicker than bleacher bums at Wrigley field.

Provided by Todd Wilbur

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

1/4 pound beef fat trimmings
4 cups water
2 Knorr beef bouillon cubes (double-size cubes, or use 4 standard size)
1 1/2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
Pinch of MSG
4 Turano, Gonnella, or Amoroso sandwich rolls
1 pound roast beef, London broil or Italian style roast beef, sliced very thin
Marconi hot giardiniera --or--
Cooked sweet peppers

Steps:

  • Preheat the oven to 400 degrees F.
  • Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
  • Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
  • Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
  • For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

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