Chaque fois que je cuisine des sous-marins, je chante ca!
Je peut dire que je cuisine bien. A quantite que je cuisine, c'est pas un talent naturel. Disons que c'est venu avec de la pratique. Par contre, j'aodre popoter. Ca fais moins mal au coeur de passer 1/3 de sa vie devant son fourneau!
Certains trucs me donne du fil a retordre... dont les sous-marins. J'arrive jamais a la version "resto" que je desire.
Ca c'etait avant!
Mon homme et moi, avons manger des sous-marins du resto..juste pour decouvrir toutes les subtilites..pas si subtils que ca finalement.
Donc voici la recette de base..en anglais mais bon, je feel pas pour traduire, il fais beau dehors et j'aime mieux gosser dans mon jardin ou jouer au soccer avec la troupe. Je suis bitch...i know... but use Google Translate..
1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce (optional topping) or ketchup (optional topping)
Directions:
1
Heat a griddle or a large saute pan over medium-high heat.
2
When hot, cover bottom with olive oil.
3
Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
4
Add the garlic, salt and pepper, and cook for about 30 seconds.
5
Then, push the mixture off to one side of the griddle.
6
Add the meat to the hot part of the griddle.
7
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
8
Mix the meat and the carmelized onions and bell pepper together.
9
Divide into 2 portions, and top both portions with the cheese to melt.
10
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
11
Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
12
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce (optional topping) or ketchup (optional topping)
Directions:
1
Heat a griddle or a large saute pan over medium-high heat.
2
When hot, cover bottom with olive oil.
3
Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
4
Add the garlic, salt and pepper, and cook for about 30 seconds.
5
Then, push the mixture off to one side of the griddle.
6
Add the meat to the hot part of the griddle.
7
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
8
Mix the meat and the carmelized onions and bell pepper together.
9
Divide into 2 portions, and top both portions with the cheese to melt.
10
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
11
Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
12
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Ensuite..pour la sauce..le ketchup WTF. Mon homme a decouvert que la "sauce" a sous-marins dans les resto c'est simplement cette vinaigrette:
Ensuite, vous hache de la salade, des tomates et vous ajoutez le tout dans votre sous-marin!
M.A.G.I.E.
Je n'ai pas de photos, malheureusement.
Mais je vous jure c'est delicieux!
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