Beef and Bell Pepper Subs
These beef subs, loaded with red bell peppers and topped with Monterey Jack cheese and pickled cucumbers, definitely hit the spot for when a sandwich craving hits!
Ingredients
- 1 red bell pepper, cut into thin strips
- 1 onion, thinly sliced
- ¼ cup (60 ml) vegetable oil
- 5 1 tsp (5 ml) store-bought chipotle sauce
- 1 lb (450 g) fondue beef
- 4 submarine buns, each 7 inches (18 cm) long
- 6 oz (170 g) slices Monterey Jack cheese
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large non-stick skillet over medium-high heat, brown the bell pepper and onion in half of the oil. Stir in the chipotle sauce. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown half of the beef at a time in the remaining oil. Coarsely chop the beef.
- On a work surface, cut the buns in half horizontally without going all the way through to the other side. Open them like a book and place on a non-stick baking sheet. Layer in the cheese, meat and vegetables.
- Bake for 5 minutes or until the cheese has melted. Garnish with quick-pickled cucumbers, if desired.
These beef subs, loaded with red bell peppers and topped with Monterey Jack cheese and pickled cucumbers, definitely hit the spot for when a sandwich craving hits!