Soups & Sandwiches
|
Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
|
Makes: 6” subs |
5 |
10 |
15 |
20 |
25 |
30 |
|
Ingredients: |
|
|
|
|
|
|
|
Lean ground beef |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
|
Steak sub buns |
5 |
10 |
15 |
20 |
25 |
30 |
|
Spaghetti sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Garlic powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
|
Italian seasoning |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
|
Ricotta cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
|
Grated parmesan cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
|
Shredded cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Shredded mozzarella cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly
Directions:
Brown ground beef. Meanwhile, open the rolls and
hollow out the insides. Since the bottom of the roll
is thin, you won’t be able to remove much. But the
top is thicker, and you should be able to remove
quite a bit. By hollowing it out, you’re making a
cavity to hold the filling, so it won’t run out all
over the place. Use the small pieces of bread you’ve
removed to make breadcrumbs, or discard. Set the
shells aside. In a medium bowl, mix together the
spaghetti sauce, garlic powder and Italian
seasoning. When the ground beef is cooked, drain any
fat, and add the beef to the spaghetti sauce
mixture. Stir to mix. In a separate bowl, mix
together the Ricotta, Parmesan, cheddar and
mozzarella cheeses. Mix well.
For each sub, you’re going to put the filling in the
top of the bun. Put about 1/3 C. of the meat mixture
in the top of the bun, and spread it around. If you
have some leftover, divide it between the buns. Put
about 1/4 C. of the cheese mixture in each bun, on
top of the meat mixture. Divide any leftovers
between the buns. Close the bottom of the bun over
the top.
Freezing Directions:
Wrap each sub in foil. Put all of the wrapped subs
in a freezer bag or rigid container. Seal, label and
freeze.
Serving Directions:
Remove the desired number of subs from the freezer.
Unwrap the subs slightly so they are loosely wrapped
and put them on a cookie sheet. Heat them in a 350
degree oven for 20-25 minutes. Check the subs after
about 15 minutes, to see if they’re thawed enough to
open. When they are, open them out flat to finish
heating through, another 10 minutes or so. Unwrap
and enjoy!
Tammy’s Comments:
This recipe was an instant hit with my family!
Everyone loved it! I tried the recipe using Kaiser
Rolls, but didn’t like it as well as using steak sub
buns. The Kaiser rolls got very crunchy, while the
sub buns stayed soft. The steak sub buns are about
6” long, and come pre-cut. You could probably
re-heat this individually (minus the foil!) in the
microwave, but I haven’t tried it to see how it
works.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.