Cheesy beef crumbles and all of your favorite toppings are piled high in the best cheeseburger sub you've ever had!
- 2 1/2 lbs ground beef
- 1 small onion, diced
- 2 tsp garlic powder
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp worcestershire sauce
- 2 slices provolone cheese
- 2 slices american cheese
- 6 oz shredded cheddar cheese
- 6 long submarine rolls (6 inches each)
- 1/2 cup mayonaise
- 2 tsp red wine vinegar
- 1/2 tsp Italian seasoning, dried
- pinch of sugar
- pinch of garlic powder
- pinch of kosher salt and pepper
- 2 Tbsp extra virgin olive oil
- sliced tomatoes
- shredded lettuce
- sliced onion
- grated parmesan cheese
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Place the ground beef in a large nonstick skillet set over med/high height. Break up the beef and let it begin to brown.
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Add the onion and stir well. Let the beef brown, then drain off the fat. (I use a colander).
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While the beef cooks, whisk together all the ingredients for the sub sauce.
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Season the beef well, add the worcestershire sauce, and then add in the cheese. Stir until it begins to melt. Turn off the heat.
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Split each roll lengthwise on top, but don't cut fully through the bottom. Scoop out some of the bread from the middle and spread each sub roll with some mayonnaise.
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Divide the beef between the rolls. Drizzle with sub sauce and sprinkle with parmesan. Top with lettuce, tomatoes and onion and serve.
- Be sure to drain the ground beef well after it's browned so the sandwiches aren't greasy.
- Use your favorites cheeses in this recipe. I like a combo for added flavor.
- Like a toasty bun? Throw them on the grill for a few minutes before filling.
- I prefer a top-split roll so everything doesn't spill out as you eat it. Scooping out the excess bread in the center gives you that perfect meat:cheese ratio!
- Go crazy with your toppings and don't skip the sub sauce (you can buy it pre-made it you prefer). This sub is meant to be messy!!