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CIABATTA SUBMARINE

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Cook: 4-5 minutes + 2 minutes

CIABATTA SUBMARINE

This is a single serving, adjust for more servings.

  • 1 Ciabatta loaf
  • 200 – 300 g raw thinly sliced beef strips
  • 4 – 5 tablespoons butter or margarine
  • spices of your choice for seasoning
  • ½ red onion, sliced
  • ½ cube beef stock
  • 75 ml red wine
  • 100 g red, yellow and green bell peppers, sliced
  • shredded cheese of your choice, to sprinkle on top
  • 1 soft baked egg

Take the ciabatta loaf and slice the top crust of the loaf off and partially hollow out the center of the loaf like one would with a bunny chow.
Remove just enough inner bread to stack the ‘submarine’ with the ingredients.
In a heated pan, sear the beef strips in the butter/margarine over high heat for 4 – 5 minutes and season the beef with your preferred spices, add the onion, beef stock cube and red wine, sealing in the juices to later use as gravy over the beef strips.

Note:
Alternatively make a gravy by thickening a beef broth and onion soup mixture with a corn-starch mixture if you’re going to use more beef strips than indicated above to make more than one ‘submarine’, in order to serve more people. Don’t crowd the pan with beef strips, which will cool the pan and results in chewy beef.

Remove the beef strips and gravy from the pan and sear the pepper slices for approximately 2 minutes in the same pan on high heat.
Place the beef strips and gravy, with the pepper slices inside the prepared loaf and sprinkle shredded cheese over the beef strips while it is still hot.

Prepare the soft baked egg and tuck it with an egg lifter gently onto the ‘submarine’ without poking the egg.
Remember to pour the gravy over the beef strips for a nice and gooey result.
Serve with hot chips.

Recipe and photo: Adrian Carolissen

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