Spicy Roast Beef and Capicola Sub Sandwich

Name: Spicy Roast Beef and Capicola Sub Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brine from a jar of hot pickled cherry peppers, plus 3 peppers seeded and chopped; 170 grams thinly sliced hot capicola ham, cut into strips; 1 Tbsp extra-virgin olive oil; 113 grams thinly sliced provolone; 1 red bell pepper, seeded and sliced into 1/2-inch-wide pieces; 340 grams thinly sliced deli roast beef, cut into strips; 4 8-inch sub rolls, split and lightly toasted; 1 sweet onion, sliced 1/4 inch thick; 2 Tbsps tomato paste; 1 yellow bell pepper, seeded and sliced into 1/2-inch-wide pieces

You can never have too many main course recipes, so give Spicy Roast Beef and Capicola Sub Sandwich a try. This recipe serves 4. One portion of this dish contains about 42g of protein, 24g of fat, and a total of 559 calories. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up brine from a jar of pickled cherry peppers, tomato paste, olive oil, and a few other things to make it today.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

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.

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Capicola

Beef

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Slotted Spoon

Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.

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Bell Pepper

Olive Oil

Onion

Scoot the vegetables to the side of the pan.

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Vegetable

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Frying Pan

Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables.

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Tomato Paste

Vegetable

Toast

Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute.

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Vegetable

Cherries