Ingredients
This dish smells so good while cooking! The addition of the roasted red peppers and roasted garlic aioli blended so well together with this dish, especially on the toasted roll. For an extra crunch, add onions to the sub with the roasted red peppers. Also, add additional water to the cucumbers, tomatoes, and red onion mixture, if the vinegar is too strong.
Directions
Slice one medium red onion and place into a bowl.
Pour white vinegar on top of the red onion, until the red onion is submerged in the vinegar, (about 1 cup of vinegar).
- We soaked our onion slices for approximately 6 hours in the refrigerator for more of a pickled style, which helped reduce the intensity of the astringent flavor.
After the onions have soaked for at least 30 minutes, slice the three medium-sized tomatoes.
Then slice the cucumbers.
Place the tomato slices and cucumber slices into the bowl with the red onion. Add a cup of water to submerge all of the vegetables in the vinegar.
Place the bowl back into the refrigerator to marinate, until the meat is cooked.
Drain the juice from the jar of roasted red peppers, and pour the roasted red peppers into a large skillet with the shaved beef and add 1 tablespoon of chopped garlic into the skillet.
- We used Cento Roasted Red Peppers.
Cook the shaved beef, roasted red peppers, and chopped garlic on medium-high for 7 to 10 minutes or until your desired level of rareness for the beef.
Broil the hoagie or sub rolls on high for 5 minutes or until your desired level of toasted rolls. Add 2 slices of provolone cheese to each hoagie or sub roll to melt the cheese onto the roll.
- We used Sargento Provolone Natural Cheese (sliced provolone with natural smoke flavor).
Remove the hoagie or sub rolls from the oven or toaster once the cheese is melted.
Add the shaved beef, roasted red peppers, and chopped garlic mix to the toasted hoagie or sub rolls. Add the aioli to your desired taste.
- We used Stonewall Kitchen Roasted Garlic Aioli (Gluten Free. Non-GMO).
Add another cup of water to the tomato, cucumber, and red onion mix, then scoop the mix into a bowl and serve on the side of the steak and cheese sub. The ratio of water to vinegar is approximately 2 cups of water to one cup of vinegar.
Optionally, use ciabatta bread instead of a hoagie or sub roll; add parmesan cheese to the vegetable mix; add the tomato, cucumber, and red onion mix to the steak and cheese sub; or remove the tomato, cucumber, red onion mix from the vinegar when eating to reduce the stronger vinegar taste.
Nutrition Facts
Calories
NA
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. The information shown is only an estimate; it should not be considered a substitute for a professional nutritionist’s advice.