Spicy Summer Sub Food
SPICY ROAST BEEF AND CAPICOLA SUB SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. 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. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
- Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. 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.
- Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.
SPICY SUMMER SQUASH AND PASTA
Make and share this Spicy Summer Squash and Pasta recipe from Food.com.
Provided by sage femme
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Saute onion in olive oil with hot pepper and garlic for 5 minutes.
- Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
- Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
- Serve squash sauce over noodles and top with fresh herbs and cheese.
Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8
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