SUB MEATS RECIPES

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

BEEF SUBS | RICARDO

Beef Subs | RICARDO image

Provided by Ricardocuisine

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

Beef Subs
VINAIGRETTE

Nutrition Facts : Calories 840 calories

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 World Cuisine European Italian

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

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

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