Freeze beef for 15 minutes, if desired. Cut beef into 3-inch-long thin strips. Combine 2 tablespoons oil, Italian seasoning, 1-1/4 teaspoon onion salt and garlic powder in a large bowl. Add beef strips; toss until coated. Let stand at room temperature 15 minutes.
This Chicago-style sub is made with Hy-Vee True boneless beef New York strip steaks. When you see the Hy-Vee True label, it means no antibiotics or added hormones ... ever.
Servings and Ingredients
|1 ½ lbs. Hy-Vee True boneless beef New York strip steaks|
|2 tbsp. plus 1 tsp. Gustare Vita olive oil, divided|
|2 tsp. Hy-Vee Italian seasoning|
|1 ½ tsp. Hy-Vee onion salt, divided|
|1 tsp. Hy-Vee garlic powder|
|1 ¾ c. Hy-Vee no-salt-added beef broth|
|1 tsp. Hy-Vee Worcestershire sauce|
|1 medium yellow onion, thinly sliced|
|8 slice(s) Hy-Vee Provolone cheese|
|4 Hy-Vee Bakery brat buns, or sub buns, split and toasted|
|1 c. Italian mixed giardiniera, drained|
|¼ c. deli-sliced pepperoncini, or sliced hot banana peppers, drained|
Things To Grab
- Large bowl
- Small saucepan
- Large nonstick skillet
- Paper towels
Combine broth, Worcestershire sauce, and remaining 1/4 teaspoon onion salt. Bring to boiling; reduce heat. Gently boil, uncovered, 5 minutes or until reduced to about 1 cup.
Heat remaining 1 teaspoon oil over medium heat in a large nonstick skillet. Add onion. Cook 5 minutes or until very tender, stirring occasionally. Transfer to a bowl; set aside. Wipe skillet clean.
Preheat broiler. Meanwhile, heat same skillet over medium-high heat. Cook beef mixture in batches 3 minutes or until cooked through. Stir in onions; heat through.
Place two slices of cheese on each bun bottom. Broil 2 to 3 minutes or until melted. Top with beef mixture, giardiniera and, if desired, pepperoncini or banana peppers. Serve with broth mixture for dipping.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 105mg
- Sodium: 1560mg
- Total Carbohydrates: 40g
- Protein: 45g
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