Spicy Roast Beef and Capicola Sub Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 46
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 38
- Cholesterol
- 87
- Sodium
- 1843
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.