☞ 1 1/2 lb thin slices of fondue beef
☞ 2 tbsp. tablespoon olive oil
☞ 8 oz white mushrooms, thinly sliced
☞ 1 large onion, thinly sliced
☞ 1/4 cup chicken broth
☞ 2 large spoon Worcestershire sauce
☞ 1 cup grated provolone or mozzarella cheese
☞ 4 submarine buns of 23 cm
☞ Iceberg lettuce, minced to taste
☞ Salt and pepper
Put the grill at the center of the oven. Preheat the oven to broiler.
In a great skillet over top heat, roan 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 more oil as needed. Salt and pepper. Return the meat to the pan. Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat.
Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part .
Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices .