40 minutes
Deliciously saucy beef subs with a tangy homemade sauce, perfect for a hearty meal.
cups
tablespoons
tablespoons
tablespoons
teaspoons
Dry Mustard
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
0 lb
Onion, sliced thin
each
teaspoons
teaspoons
Italian Sub Rolls, sliced lengthwise with one side intact
each
American Cheese
slices
1. Prepare the Sauce
Combine the ketchup, cider vinegar, brown sugar, Worcestershire sauce, dried thyme, dry mustard, granulated garlic, chili powder, and 0.25 teaspoon of black pepper in a small saucepan. Bring the mixture to a boil over medium-high heat while whisking constantly. Continue cooking for about 3 minutes until you notice a slight thickening, then set it aside.
2. Preheat the Oven
Adjust your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.
3. Cook the Beef and Onions
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until it is just smoking. Add the ground beef, thinly sliced onion, 1 teaspoon of black pepper, and 0.75 teaspoon of table salt. Cook the mixture, breaking the meat into small pieces to ensure even cooking. Continue cooking for about 10 minutes until the liquid has evaporated and the meat starts sizzling.
4. Combine Beef with Sauce
Add 1 cup of your prepared sauce to the skillet with the beef mixture and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 1 minute until you notice slight thickening.
5. Assemble and Bake Sandwiches
Place the sub rolls on a rimmed baking sheet. Divide the meat mixture among the roll bottoms and top each sandwich with 2 slices of American cheese. Bake in the oven for about 5 minutes until the cheese is melted and the rolls are warmed through.
6. Serve the Sandwiches
Divide the remaining sauce among the sandwiches, folding the roll tops over the meat. Serve immediately.
Chicken Parm Sub, Italian Sausage Sub, Meatball Sub, Eggplant Parm Sub. 2. Flavor Twists
Opt for a well-marbled cut of beef such as ribeye or chuck. The marbling will render down during cooking, providing both moisture and flavor. Ask your butcher to slice the beef thinly for you, aiming for consistency in thickness to ensure even cooking.
Use a cheese that melts well, like provolone or mozzarella. Add it in two stages
Don’t overcrowd the pan when you're browning the beef. Give each piece enough space to sear rather than steam. This is about building a foundation of flavor through the Maillard reaction.
The sauce should be thick enough to cling to the beef but not so thick that it dries out during baking. Adjust by simmering to reduce or thinning with beef broth as needed.
After browning the beef, deglaze with a splash of red wine, beef broth, or water to lift the fond (browned bits) and incorporate them into the sauce. This adds depth and complexity to your sauce.
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