Jan 012004
 
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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.
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Recipes

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6

Servings

5

10

15

20

25

30

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!

Nutritional Info:
Per Serving: 748 Calories; 42g Fat (50.6% calories from fat); 44g Protein; 48g Carbohydrate; 4g Dietary Fiber; 136mg Cholesterol; 1109mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 5 Lean Meat; 1-1/2 Vegetable; 5 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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