Philly submarine sandwich
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
20minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
préparation
20minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
Philly submarine sandwich
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
20minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
préparation
20minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
ingredient
  • 30 ml olive oil
  • 675 g french steak (french grilling steak), cut into strips
  • To taste, salt and pepper
  • 227 g mushrooms (white), sliced
  • 1 onion(s) , thinly sliced
  • 4 submarine buns
  • To taste, dijon mustard
  • 150 g swiss cheese , sliced
  • 30 ml olive oil
  • 675 g french steak (french grilling steak), cut into strips
  • To taste, salt and pepper
  • 227 g mushrooms (white), sliced
  • 1 onion(s) , thinly sliced
  • 4 submarine buns
  • To taste, dijon mustard
  • 150 g swiss cheese , sliced
prep time
  1. Place rack in the middle of the oven. Preheat oven broiler.
  2. Heat 15 mL (1 tbsp.) of oil in a skillet over medium-high heat and fry the meat strips. Season with salt and pepper. Set aside in a bowl.
  3. Heat remaining oil in the same skillet over high and fry the mushrooms and onion. Set aside.
  4. Slice open the buns and place them on a baking sheet. Toast in the oven for 2 minutes or until golden brown.
  5. Garnish with mustard, the mushroom mixture, meat strips, and top with cheese.
  6. Place under the broiler for about 3 minutes or until cheese is nicely melted.