Spicy Roast Beef and Capicola Sub Sandwich

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon extra-virgin olive oil

12 ounces thinly sliced deli roast beef, cut into strips

6 ounces thinly sliced hot capicola ham, cut into strips

1 sweet onion, sliced 1/4 inch thick

1 red bell pepper, seeded and sliced into 1/2-inch-wide pieces

1 yellow bell pepper, seeded and sliced into 1/2-inch-wide pieces

2 tablespoons tomato paste

2 tablespoons brine from a jar of hot pickled cherry peppers, plus 3 peppers seeded and chopped

Four 8-inch sub rolls, split and lightly toasted

4 ounces thinly sliced provolone


  1. Preheat the oven to 400 degrees F.
  2. Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
  3. Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute.
  4. Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.
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