Philly Cheese Steak Sandwich, Italian Submarine Sandwich, Meatball Sandwich

Philly Cheese Steak Sandwich

  • 1 lb. beef sirloin
  • 3 ounces thinly sliced Swiss cheese
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, julienned
  • 4 hoagie rolls, split lengthwise
  • 3 Tbsp. vegetable oil
  • 1/2 teas. salt
  • ½ teas. pepper
  • ½ teas. paprika
  • ½ teas. chili powder
  • ½ teas. onion powder
  • ½ teas. garlic powder
  • ½ teas. dried thyme
  • ½ teas. dried marjoram
  • ½ teas. dried basil

In a small bowl mix together the salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Place the beef in a large bowl and then sprinkle the mixed seasonings over the beef. Place 1 ½ tablespoons of the vegetable oil in a skillet over medium-high heat. When oil is hot sauté the beef to desired doneness and then remove the beef from the pan. Heat the remaining 1 ½ tablespoons of the oil in the skillet and sauté the onion and green pepper. Preheat the oven on the broiler setting. Divide the meat between the bottoms of the rolls and layer with the onion and green pepper. Top this mixture with the Swiss cheese. Place these sandwich bottoms on a cookie sheet and broil until the cheese is melted. Top the sandwich bottoms with the tops of the rolls and serve.

Italian Submarine Sandwich

  • ½ lb. pepperoni, thinly sliced
  • ½ lb. Genoa Salami, thinly sliced
  • ½ lb. Capicola, thinly sliced
  • 3 pepperoncini’s, thinly sliced
  • ¼ cup chopped fresh basil
  • ¼ cup chopped radicchio
  • 1/3 cup crushed roasted garlic
  • ½ cup mayonnaise
  • 4 8in. Italian submarine rolls

Mix the chopped radicchio and basil together. Slice the rolls lengthwise. Divide the radicchio-basil mixture into four portions and layer this on the bottom of the sandwich rolls. Place the pepperoncini’s over the radicchio-basil and then layer the salami, pepperoni and capicola over these ingredients. In a bowl combine the mayonnaise and roasted garlic and thoroughly mix. Spread the garlic mayonnaise over the inside of the rolls and place the top of the roll on the sandwich.

Meatball Sandwich

  • 1 lb. lean ground beef
  • ¾ cup bread crumbs
  • 2 teas. Italian seasonings
  • 2 cloves minced garlic
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. grated Parmesan cheese
  • 1 beaten egg
  • 1 French baguette
  • 1 14 oz. jar your favorite Spaghetti sauce
  • 1 slices provolone cheese
  • 1 Tbsp. olive oil
  • ½ teas. garlic powder
  • Salt and pepper to taste

Preheat oven to 350 degrees F. Spray a baking dish with cooking spray. In a mixing bowl combine the ground beef, bread crumbs. Italian seasonings, garlic, parsley, Parmesan cheese and beaten egg. Gently mix these ingredients with our hands and shape the mixture into 12 meatballs. Place the meatballs in the prepared baking dish. Place baking dish in preheated oven and bake for 15 or 20 minutes until the meatballs are cooked thorough. While meat balls are baking cut the baguette in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush the inside of the baguette with olive oil and season with the garlic powder and salt.

Place the baguette into the oven during the last 5 minutes of the time the meatballs are baking, or until the baguette is lightly toasted. Warm the spaghetti sauce in a saucepan over medium heat while the baguette is toasting. When the meatballs are done use a slotted spoon to transfer the meatballs to the spaghetti sauce. Spoon the spaghetti sauce and meatballs onto the baguette and top the sauce and meatballs with sliced provolone cheese. Place the top on the baguette, return the sandwich to the oven and heat for 2-3 minutes until cheese is melted. Cool slightly, cut into serving pieces.