°675 g (1 1/2 lb) thinly sliced beef fondue
°30 ml (2 tbsp.) olive oil
°227 g (8 oz) white mushrooms, thinly sliced
°1 large onion, minced
°60 ml (1/4 c) broth chicken
°30 ml (2 tbsp.) Worcestershire sauce
°250 ml (1 cup) grated provolone or mozzarella cheese
°4 9-inch (23-cm) sub rolls
°Iceberg lettuce, shredded to taste
°Salt and pepper
Put the grill at the center of the oven. Preheat oven to broil.
In nonstick skillet on high heat, brown the meat in oil, break it up with a wooden spoon. Salt & pepper. Reserving on a plate.
In same skillet, brown mushrooms and onion. Adding oil as need. Salt & pepper. Return the meat to the skillet. Add broth, sauce and mix well. Adjust seasoning. Sprinkle with cheese and let it melt. Remove skillet from heat.
Open the loaves and lay them flat on a baking sheet. Toast the buns in the oven on each side.
Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with cooking juices.