For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
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Cheesey Santa Fe Submarines
2/3 lb (300 g) boneless sirloin steak, cut in thin strips
1 onion, sliced
1 red bell pepper, trimmed and sliced
2 tbsp (30 mL) Olive Oil
Oregano
Basil
Salt and pepper
4 10 inch (25 cm) submarine buns
2/3 cup (150 mL)shredded Tre StelleŽ Mozzarella cheese
1/2 cup (125 mL) grated Tre StelleŽ Emmental cheese
Chopped lettuce
Sliced tomatoes
Choice of flavoured oil (optional)
Preheat oven to 350°F (180°C).
In skillet, sauté beef strips, onion and pepper in oil for 7 to 8 minutes. Season with oregano, basil, salt and pepper. Remove from heat.
Cut submarine buns in half lengthwise. Place beef strips and vegetables slices in buns and top with Tre StelleŽ Mozzarella cheese and Tre StelleŽ Emmental cheese.
Bake for 10 minutes or until cheese has melted. Garnish submarines with lettuce and sliced tomato. Drizzle with flavoured oil. Serve immediately with a creamy
cucumber salad.
Makes 4 servings.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca