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Meat submarines with raclette cheese

cadran
Preparation :25 min Cooking :12 min
couteau
Difficulty :easy
chapeau-chef
Servings :4

The meat submarines that will change your life! To hell with RRSPs and retirement! We’re talking about juicy fondue meat, perfectly cooked vegetables, raclette cheese and a sauce that is just spicy enough. Does that mean anything to you?

Ingredients for the mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1/2 teaspoon Italian spices
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Sriracha
  • Salt and pepper from the mil

Ingredients for the rest

  • 1/2 red onion, thinly sliced
  • 1 bell green pepper, cut into strips
  • 1 bell red pepper, cut into strips
  • 2 tablespoons soy sauce
  • Olive oil
  • 2 tablespoons butter
  • 300 g fondue beef
  • 300 g fondue pork
  • 2 tablespoons sweet chili sauce
  • 1/2 teaspoon Italian spices
  • 200 g Fritz beer raclette cheese
  • 4 submarine buns, open in the centre
  • Salt and pepper from the mill

Preparation

  • In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
  • In a large ovenproof skillet heated over medium high heat, place the onion, peppers, soy sauce, drizzle with olive oil and season with salt and pepper. Cook 3 to 4 minutes. Drain, pour into a plate and set aside.
  • Preheat the oven to GRILL.
  • In the same pan heated over high heat, melt the butter, add the meat, the sweet chili sauce, the Italian spices, season with salt and pepper then mix. Cook the meat for 4 to 5 minutes or until the beef is lightly pink. Using two spatulas, break up meat during cooking. Drain the meat and leave in the pan.
  • Add the vegetables, mix and put the cheese slices on top. Place in the oven and bake, 2 to 3 minutes or until the cheese is melted.
  • Spread 2 tablespoons of the sauce inside each bun and fill with the meat mixture!
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