Flip it!

Awesome, my hubby said it was the best home-made sandwich ever! I followed directions as is, although I could only find an 8 oz block of provolone at the grocery…which seemed like plenty enough in the finished sandwich. A 1 lb steak made enough for 2-3 sandwiches on a regular bolillo/hoagie-size roll.

Love this recipe? Be sure to Join our Food Group on Facebook for more Recipes!

Loved this! I used diced bell peppers instead of the pickled ones and added canned mushrooms. I cooked them with the onions. I also used full size rolls instead of the little buns (I made it for a fun dinner) and it was really excellent.


1 1/2 lb thin slices of fondue beef
2 tbsp. tablespoon olive oil
8 oz white mushrooms, thinly sliced
1 large onion, thinly sliced
1/4 cup chicken broth
2 large spoon Worcestershire sauce
1 cup grated provolone or mozzarella cheese
4 submarine buns of 23 cm
Iceberg lettuce, minced to taste
Salt and pepper


Put the grill at the center of the oven. Preheat the oven to broiler.
In a great skillet over top heat, roan the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.
In the same skillet, brown the mushrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan.
Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat.
Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part .
Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices . ENJOY !

Adapted from recipe2try