Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Deglazing the pan with a couple of tablespoons of water while cooking the onions speeds up the browning process. The result is a "shortcut" caramelized onion that adds maximum flavor to this deli classic.

Recipe by Oxmoor House April 2009

Gallery

Credit: Oxmoor House

Recipe Summary test

prep:
3 mins
cook:
12 mins
total:
15 mins
Yield:
4 servings (serving size: 1 sandwich and 2 tablespoons broth)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

    Advertisement
  • Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.

  • While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.

  • While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500° for 4 minutes or until bread is lightly toasted.

  • Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

395 calories; calories from fat 22%; fat 10g; saturated fat 4.5g; poly fat 1g; protein 37.4g; carbohydrates 42.2g; fiber 2.7g; cholesterol 46mg; iron 2.4mg; sodium 683mg; calcium 219mg.
Advertisement