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Firehouse Subs Made BEER CHEESE SAUCE For Their New Steak Sub


If you’re hitting up a local pub, chances are there will be beer cheese with some pretzels on the menu. The salty, airy pretzel pairs with the sharp, nutty cheese sauce for a mouthwatering flavor bomb that’s become a staple on bar food menus.

Firehouse Subs is taking inspiration from that classic combination, creating a new sub and side pairing that fuses a steak sub, beer cheese, and pretzels.

The Firehouse Pub Steak sub features a custom beer cheese sauce that the sandwich chain, which was founded by firefighters, developed exclusively for the new creation. Made with White Belgian-style Wheat Ale, American, and Cheddar cheeses, it’s an explosion of sharp and savory flavors that pairs perfectly with steak in a toasted roll.

Firehouse Subs tops the Pub Steak with crispy fried onions, and guests can pair it with Rold Gold Tiny Twists pretzels to give the entire meal that pub vibe.

You can find the Firehouse Pub Steak sub and Rold Gold Tiny Twists at participating Firehouse Subs locations nationwide for a limited time. And to top it all off, a portion of your purchase in 2018 at all U.S. Firehouse Subs locations goes to the Firehouse Subs Public Safety Foundation and will be used to provide lifesaving equipment to first responders. 


Created in partnership with Firehouse Subs. 

Categories
Brand

How to Make a Beautiful Beef Sandwich from Every Part of the World

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Whether your cows go moo, meuh, ụm bò or eum-mae, it’s hard denying the sheer pleasure of biting into a good chunk of beef. And thankfully, no matter where you go around the world, there’s no shortage of ways to transform the humble bovine from merely pastoral to truly divine.

We enlisted the help of Chef Frank DeLoach to put together a list of delicious recreations of some of the world’s most iconic beef sandwiches. From meatball marinara subs to deep fried Mexican cemitas to scallion pancake bulgogi flatbreads, all you’ll need is 45 minutes per sandwich and a whole lot of meat. Friends and family to share all these with are completely optional.

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Korean Kimchee Bulgogi Sandwich on Scallion Pancake Flatbread

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Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs Beef Short Ribs, cleaned and de-boned
1 small sliced shallot
1 inch of sliced and crushed ginger
2 cloves minced garlic
1/2 lime juice
2 tsps roasted sesame seeds
1 tsp sesame oil
2 tbsp soy sauce
2 tsp Mirin (Japanese rice wine, found in the ethnic section of the grocery store)
1 tbsp of rice wine vinegar
1 tbsp of Hoisin (a kind of Asian barbecue sauce, found in the ethnic session)
8 oz kimchee
1 – 2 4 oz packs King Oyster Mushrooms, cut into quarters
2 bunches cilantro
1 package frozen scallion pancakes

Directions:
1. Clean and de-rib Beef Short Ribs. Set aside.
2. Mix shallot, ginger, garlic, lime, Hoisin, Mirin, rice wine vinegar, sesame seeds, sesame oil, and soy sauce in bowl. Add short ribs and let sit for 15 – 20 minutes.
3. Heat frozen pancakes with light oil in large frying pan until both sides are golden brown.
4. Cook mushrooms on high heat until golden.
5. In large pan, cook meat with marinade over high heat until sauce has fully absorbed.
6. Once cooled, assemble meat, mushrooms, kimchee, cilantro, and sesame seeds on top of scallion pancakes and serve.

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South American Corn Bread Arepa with Watermelon and Salsa Verde

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Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs thinly sliced Flank Steak
2 oz feta
1 slice watermelon
radishes and pea sprouts as desired

Salsa Verde
4 large tomatillos, cut into quarters
1 serrano chile, sliced
1 lime, juiced
1 bunch cilantro
1/2 bunch of scallions, white parts included
1 tablespoon of sesame oil
1 teaspoon of sesame seeds
2.5 teaspoons of rice wine vinegar
2 small shallots, sliced

Corn Bread
2 cups masarepa or masa harina flour
1 3/4 cups water

Directions:
1. Place tomatillos, chile, lime, cilantro, scallions, sesame oil, sesame seeds, rice wine vinegar, and shallots into blender. Add one big pinch of salt. Blend ’til smooth.
2. In large bowl, marinade meat with salsa verde and let sit anywhere from 30 minutes to 24 hours.
3. Mix masarepa flour and water, then form into flat “loaves,” enough for four tops and four bottoms. Fry bread at 325 degrees until golden brown on broth sides.
4. Cook meat in cast iron pan on high heat until medium.
5. Assemble marinated meat, vegetables, watermelon, and cheese on flatbread.

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Italian Burrata Parmesan Meatball Marinara Sub

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Prep Time: 45 minutes

Serves: 4

Ingredients:
3 oz of Burrata
2 tbsp olive oil
1 bread roll
parmesan as desired
peperoncinis as desired

Meatballs
2 lbs Ground Beef
1 large egg
1 6-inch baguette
1/2 cup milk
1 tbsp salt
1/4 cup parmesan
Pinch of chile flakes

Marinara
2 28oz cans crushed San Arzano tomatoes
1/4 cup small diced carrot
4 small or 2 med/large thinly sliced shallots
1.5 tsp salt
2 tbsp tomato paste
2 tbsp olive oil
handful of basil, stemmed

Directions:
1. In a mixing bowl, tear baguette into small pieces. Pour in milk and mash bread and milk mixture until soft and mushy. Add egg and ground beef and mix with hands thoroughly.
2. Form 3 – 4 ounce meatballs with meat mixture, plus one smaller, flatter meatball for taste testing.
3. Add 2 tbsp olive oil to sauté pan, then cook meatballs approximately 15 minutes on high heat until golden brown. Remove pan from heat and set aside.
4. Combine olive oil, carrots, shallots, and salt into separate sauce pot on stove on medium high heat. Cook until there’s a little color. Add tomato paste and basil, and lightly sweat to bring out oils. Finally, add crushed tomatoes and let simmer for 20 minutes.
5. Add marinara sauce to meatball pan and cook on simmering heat for 15 minutes.
6. Lightly toast bread roll.
7. Place burrata, basil, and peperoncinis on bread roll. Add meatballs and top with parmesan.

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Vietnamese Sriracha Mayo Banh Mi

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Prep Time: 45 minutes

Serves: 4

Ingredients:
20 oz Beef Ribeye, thinly sliced
1/2 carrot, shredded
3 inches daikon, peeled and shredded
1 baguette, lightly toasted
rice wine vinegar

Sriracha Mayo
Kewpie (Japanese mayonnaise, found in Asian grocery stores)
Sriracha

Directions:
1. Combine carrot and daikon in bowl. Pour over with rice vinegar, just enough to cover carrots and daikon. Set aside for at least half an hour.
2. Sear ribeye on high heat, approximately 30 seconds a side.
3. Mix 1 parts Kewpie and 1 1/2 parts Sriracha. Spread on baguette as desired.
4. Assemble all ingredients on baguette.

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Spiced Middle Eastern Beef Pita with Sumac Lebneh

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Prep Time: 45 minutes

Serves: 6

Ingredients:
6 cucumbers, chopped
Approx. 12 – 15 dates, chopped
10 – 12 sprigs cilantro
6 pitas

Meat Loaf
2 lbs Ground Beef
1.5 tbsp salt
1/2 tsp cardamom
1/2 tsp ground allspice
1 tsp dried lemon
1/4 tsp nutmeg
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp white pepper

Sumac Lebneh
2 cups of lebneh (strained yogurt cheese)
2 tbsp sumac
1/2 lemon, juiced
2 tbsp extra virgin olive oil

Directions:
1. Mix meat loaf ingredients in large bowl, pounding aggressively until it reaches a pasty texture. Form mixture into loaf and brown all sides on stove, about 8 minutes each.
2. Mix lebneh ingredients in separate bowl and set aside.
3. Thinly slice loaf into strips like gyro meat. Spread sumac lebneh onto pita then fill with meat, cucumbers, dates, and cilantro as desired.

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French Dip with Melted Gruyere

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Prep Time: 45 mins

Serves: 4

Ingredients:
2 lbs Chuck Steak, thinly sliced
1 baguette, lightly toasted
8 oz gruyere
6 oz creme fraiche
salt and pepper

Au Jus
3 shallots
1 tbsp olive oil
2 cups beef stock

Directions:
1. Split shallots and sweat in sauce pot over medium to high heat. Add olive oil.
2. Pour in beef broth and let mixture boil until it thickens. Season with salt and pepper.
3. Cook meat in au jus to medium rare, about 4 minutes, then remove from au jus. Set remaining jus aside for dipping.
4. Assemble creme fraiche, cheese, and meat on baguette.

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Pan Fried Mexican Cemita with Chile Slaw and Tapatio Mayo

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Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs Beef Ribeye Steak
4 loaves ciabatta, lightly toasted
flour, for dusting
1 oz cotija

Chile Slaw
2 sprigs cilantro
1 scallion, sliced
1 shallot, sliced
1 lime, juiced
1 fresno pepper
1 yellow chile pepper
1 serrano pepper
1 Anaheim pepper

Tapatio Mayo
Kewpie
Tapatio

Directions:
1. Lightly dredge meat in flour then fry at 375 degrees, about 30 seconds per side.
2. Thinly slice peppers then marinate with lime juice along with scallions and shallots. Set aside.
3. Mix 1 part Kewpie to 1.5 parts Tapatio, as much as desired. Spread on ciabatta.
4. Assemble meat, seasoned vegetables, and cheese on bread.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.

Categories
Fast Food

Quiznos Offers New Bourbon Steak Sub

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For the company that brought us those mutant “spongmonkeys” back in the early 2000s, you’d think Quiznos would have a lot more booze on its menu. The latest – a Bourbon Steak Sub – seeks to remedy this tragic deficiency. Featuring Black Angus steak (which, by the way, is just a kind of cow, not necessarily a marker of quality), along with mozzarella, bacon, fried onions and a bourbon sauce, the BSS is what happens when meat companies realize the marriage between liquor and protein is not only inevitable, it’s f*cking delicious.

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As with any sub, you can get the Bourbon Steak on your choice of White, Wheat, Rosemary Parmesan or Jalapeno Cheddar bread. You can also find a dollar off coupon on Quiznos’ Facebook. This, of course, is all assuming you’re able to actually find a Quiznos. If the comments on the chain’s Facebook page are any indication, everyone’s local franchise has been disappearing over the years, probably thanks to all the franchisees suing corporate for charging them too much for supplies – and leaving all us would-be eaters sadly bourbon steak-less.

What say we just smooth everything over with a bottle and plate of bourbon, hm?

Quiznos’ new Bourbon Steak Sub is now available for a limited time at all participating Quiznos locations.

PicThx Quiznos

Categories
Fast Food

More Processed Ew: Subway Japan Has Barbecue Hot Dog Subs Now

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There are a few reasons you still eat Subway and/or hot dogs. You actually like the taste of processed foodstuffs, you don’t care what quality control measures were or weren’t taken for your food to get to your table or you really had no idea both were actually kind of gross. If you’re of the latter persuasion, I sincerely half-apologize, but at least now you can’t be fooled into thinking these Barbecue Hot Dog Subs from Subway Japan might actually taste good.

In celebration of summer, Subway Japan is offering a hot dog barbecue sub through the end of August, according to Brand Eating. Technically the dog is a “coarsely ground juicy sausage,” which sounds a little like what might be served at a bitter ex-girlfriends convention, but it sure looks like our regular pureed whole-chicken meat tubes.

Supposedly the six-inch is available for around $5, a steep cost for something so small, pink and flaccid.

Ah well, it could be worse.

H/T + PicThx Brand Eating

Categories
Hit-Or-Miss

Quizno’s ‘Brining’ Back Seasonal Lobster Sub

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Quizno’s is observing Lent this year by re-introducing their seasonal lobster and seafood salad sub. Quizno’s launched the fishy sub for a limited time a few years ago, but brought it back this week, “just in time for Lent,” according to Susan Lintonsmith from their Chief Marketing Office. The seafood sub was popular while it lasted, so news of its comeback should be just as exciting for lobster fans as it is for those with Lent-based dietary restrictions.

The Lobster and Seafood Salad sub is accompanied by the Lobster and Seafood Fresh Salad, both of which feature seasonal greens and 51% lobster meat. Both sandwich and salad are only available for a limited time.

H/T PRNewswire + PicThx Quizno’s

Categories
Fast Food

Quiznos Releases Buffalo Chicken Sub

Local participating Quiznos locations are adding a Buffalo Chicken Sub to their “Signature” sub line. The sub will feature oven-roasted, all white meat chicken, melted mozzarella, topped with blue cheese crumbles, crispy fried onions and lettuce, all drizzled with their Signature Buffalo Sauce. A regular size sub on white bread will set you back 718 calories, 29.5 grams of fat and 2670 milligrams of  sodium. No word on whether or not this sub is bound to be a limited time only menu item, so I highly suggest you try one of these before they’re gone.

Categories
Fast Food

Erbert & Gerbert’s Roll Out New Sandwich Line

Erbert & Gerbert's New Sandwiches Subs

Erbert & Gerbert‘s a popular sandwich chain in Minnesota and Wisconsin, has announced a new ‘Signature’ sandwich line with 5 new offerings. From top left counterclockwise the new sandwiches include the Titan, Spartan, Pompeii, Erupter and Quattro.

Titan: Turkey Breast, Tomato, Lettuce, Sun Dried-Tomato, Provolone Cheese, Cucumber, Pesto Mayo (yum) – 640 Calories, 230 Fat Calories

Spartan: Peppadew Mustard, Chicken Breast, Tomato, Lettuce, Hellman’s Mayo, Cheddar Cheese, Cherrywood Smoked Bacon (double yum) – 640 Calories, 250 Fat Calories

Pompeii: Chicken Salad, Sweet Chili Sauce, Celery, Cherrywood Smoked Bacon, Onion, Tomato, Lettuce Sprouts – 760 Calories, 300 Fat Calories

Quattro: Cranberry Wasabi (what?!), Chicken Breast, Cucumber, Hellman’s Mayo, Lettuce, Cheddar Cheese, Cherrywood Smoked Bacon – 650 Calories, 250 Fat Calories

Erupter (FOODBEAST approved name)Buffalo Chicken Salad, Celery, Lettuce, Tomato, Hellman’s Mayo, Onion, Bleu Cheese Dressing – 830 Calories, 370 Fat Calories

Have any FOODBEASTS tried Erbert & Gerbert‘s? What do you think of their sandwiches and this new sandwich line?

 

Categories
Cravings

The All Pepperoni Sub

This sub has pepperoni where the bread used to be! Stuffed with greens and cheese, this Pepperoni sub says goodbye to the carbohydrates, and hello to the protein! (Thx IW)