Recipe: Copy-Cat Firehouse Subs New York Steamer

I love love love Firehouse Subs - ever since I went to a blogger dinner and met the owner - I was sold! They use higher quality meats and more of them - they take care with their sandwiches - they donate money in every market they have a store. 

Unfortunately the one by my house recently closed - so my New York Steamer fix is a little farther away...I had to do something! 

 I figured out how to make my own! 

There are a lot of different breads you can use for making sandwiches at home. I came across these Bolillos - which is a french bread typically made in Mexico. They worked great for this sandwich and are very affordable (3 for $1).

For the sandwich - I went to Firehouse for their ingredients: Pastrami, Corned Beef, Provolone, Vinaigrette, Mustard, Mayo and then topped it off with the Firehouse Subs Datil Pepper Sauce (my favorite - sweet & spicy).

The meats at Firehouse Subs are always steamed - so I asked the butcher shop how they'd recommend doing this. They said just heat the meat up on the stove for a bit so I did. I sprayed a skillet and then just heated the meat for 2-3 minutes.
 

I put the oven on broil to heat up.  Then pile on the toppings! Corned beef, pastrami, provolone and whatever else you like. I put the mustard, vinaigrette and Firehouse sauce on before the oven. I popped them in the oven open-face on broil until the cheese was melty and starting to brown.

Take it out and pop it all together and you have a homemade New York Steamer all ready to be savored and devoured!!!

Copy-Cat Firehouse Subs New York Steamer

Ingredients:

Sandwich Sub Bread (Bolillo or French Loaf)
2-4 slices corned beef
2-4 slices pastrami
3 slices provolone
Mustard
Mayo
Balsamic Vinaigrette
Captain Sorenson's Datil Pepper Sauce

Instructions:

* Slice bread in half and place on cookie sheet that has been lightly sprayed with non-stick spray
* Preheat oven on broil
* Heat small skillet with a light coating of non-stick spray, then place your meat into the skillet. Heat for 2-3 minutes
* Remove meat from pan and place on open-faced bread
* Top with vinaigrette, mustard and Datil pepper sauce .
* Top with provolone
* Heat open-face on broil for 3-4 minutes or until cheese is melted and starting to brown
* Combine the two sides together and serve!