Beef Submarine Sandwich

Name: Beef Submarine Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 sandwiches
Cuisine: Canadian
Ingredients: 500 g beef, thinly sliced (such as sirloin or ribeye); 4 submarine rolls (fresh and crusty); 1 tomato (sliced); 1 cup lettuce (shredded); 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic (minced); 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper (freshly ground)

25 min 4 sandwiches Easy

All Recipes

A delicious and hearty beef submarine sandwich, perfect for a filling lunch or dinner.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

The beef submarine sandwich is a staple in many Canadian households, offering a satisfying and versatile meal. This sandwich combines tender slices of beef with a tangy vinaigrette, all nestled within a crusty roll. Whether you're enjoying it for lunch or dinner, this beef submarine sandwich is sure to please. It's inspired by the popular versions found in Quebec, known for their flavourful combinations and hearty fillings.

Instructions

Prepare the vinaigrette

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

Pro tip: Let the vinaigrette rest for at least 10 minutes to allow the flavours to meld.

Cook the beef

Heat a large skillet over medium-high heat. Add the thinly sliced beef and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.

Pro tip: Ensure the beef reaches an internal temperature of 160°F (71°C) for safety.

Slice the rolls

Cut the submarine rolls in half lengthwise, without slicing all the way through.

Pro tip: Warm the rolls in the oven at 350°F (175°C) for 5 minutes for a toasted texture.

Assemble the sandwiches

Spread a generous amount of vinaigrette on the inside of each roll. Layer with cooked beef, sliced tomato, and shredded lettuce.

Pro tip: Add extra toppings like pickles or onions for more flavour.

Serve

Cut each assembled sandwich in half and serve immediately.

💡

Tips & Tricks

Use fresh, crusty submarine rolls for the best texture.
Thinly slice beef for even cooking and to enhance flavour absorption.
Customize with your favourite toppings like lettuce, tomato, or pickles.
Prepare the vinaigrette a day in advance to enhance the flavours.

Frequently Asked Questions

Recette vinaigrette sous-marin belle province?

For a Belle Province style vinaigrette, mix olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.

Sous marin viande a fondue?

Thinly sliced beef like sirloin or ribeye can be used in a sous-marin, similar to fondue meat.

Vinaigrette pour sous marin?

Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper for a classic vinaigrette.

Recette vinaigrette sous-marin mikes?

Mike's sous-marin vinaigrette typically includes oil, vinegar, spices, and garlic, giving it a tangy and aromatic profile.

How can I store and reheat leftover beef submarine sandwiches?

Wrap the sandwiches in aluminum foil and store in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Serving Suggestions

Serve the beef submarine sandwich with a side of coleslaw or a fresh green salad for a complete meal. This sandwich pairs wonderfully with a cold beer or a classic lemonade. To make ahead, prepare the beef and vinaigrette, then assemble the sandwich just before serving. Store any leftover components separately in the fridge for up to two days.