Spicy Roast Beef and Capicola Sub Sandwich Recipe

Name: Spicy Roast Beef and Capicola Sub Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat.
3
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.
4
Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
5
Scoot the vegetables to the side of the pan.
6
Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables.
7
Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan.
8
Simmer just until the sauce coats the meat and vegetables, about 1 minute.
9
Divide the meat and vegetables among the rolls.
10
Top with the cherry peppers and provolone.
11
Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Roast Beef and Capicola Sub Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Roast Beef and Capicola Sub Sandwich

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