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INGREDIENTS

  • 11/2 lb (675 g) thin slices of fondue beef
  • 30 ml (2 tbsp.) Olive oil
  • 8 oz (227 g) white mushrooms, thinly sliced
  • 1 large onion, thinly sliced
  • 60 ml (1/4 cup) chicken broth
  • 30 ml (2 tbsp.) Worcestershire sauce
  • 255 mL (1 cup) grated provolone or mozzarella cheese
  • 4 9-inch (23-cm) submarine buns
  • Iceberg lettuce, minced to taste
  • Salt and pepper

PREPARATION

  • Put the grill at the centerr of the oven. Preheat the oven to the broiler.
  • In a large non-stick skiillet over high heat, brown the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.
  • In the same skillet, brown the musshrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan. Add the broth, sauce, and mix well. Adjust seasoning. Sprinkle with cheese and let it melt. Remove the pan from the heat.
  • Open the bread and place them flat on a baking sheet. Toast the buns in the oven on each side.
  • Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices.

NOTE

If you only have a few slices of fondue left over, cut the recipe into quarters to make a single sub.

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