This recipe has been a favorite for several years.
If you only have a few slices of fondue left over, cut the recipe into quarters for a unique sub.


° 1 1/2 lb (675 g) thin slice fondue beef
° 30 ml (2 tbsp.) oil Olive
° 8 oz (227 g) white mushrooms
° 1 onion, thinly sliced
° 60 ml (1/4 c) chicken broth
° 30 ml (2 tbsp) sauce Worcestershiire
° 250 mL (1 cup) grated provolone or mozzarella cheese
° 4 9-inch (23-cm) buns submarine
° Iceberg lettuce, minced to taste
° Salt and pepper


Putting grill at center of oven. Preheat oven broiler.
In a large non-stick skillet over high heat, brown the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.

In the same skillet, brown the mushrooms and onion. Add oil as needed. Salt and pepper. Return the meat to the pan. Adding broth, sauce // mix well. Adjust season Sprinkling with cheese & permit it melt. Removing pan from heat.

Opening breads and placing them flat on baking sheet. Toast buns in oven on every side.
Placing every loaf on plate. Toppng with lettuce & top with meat mix. Driizzle with juice cooking 

Enjoy !