In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri takes us to a historic joint in Indianapolis- the Steer-In. Nestled in a cozy corner of town, this eatery is celebrated for one particular dish that has patrons coming back time and time again: the Italian Meatball Sub.
The Heart of the Steer-In
Guy kicks off the episode by delving straight into the heart of the restaurant’s most iconic dish. With a blend of tradition and family recipes, the Steer-In is not just a place to eat; it’s an experience steeped in history and flavor.
The Perfect Meatball
The first step in crafting their famous meatball sub is, of course, making the meatballs. Joe shares his process with Guy, starting with a blend of veal, ground chuck, and sweet Italian sausage. This trifecta of meats forms the foundation of their delicious meatballs.
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“This is like Meatball 101,” Guy remarks as Joe mixes in fresh basil, minced garlic, oregano, minced onions, Parmesan cheese, and a touch of milk. The result? A mixture rich in flavor and texture.
After mixing, Joe shapes the meatballs—about the size of a racquetball—before placing them on a tray to bake at 350 degrees until they are perfectly browned.
The Marinara Magic
While the meatballs bake, Joe starts on the marinara sauce, a key component of the sub. He begins with boiled, peeled, and seeded tomatoes cooked down to perfection. Next, he sautés onions and an unexpected ingredient: anchovies.
“Anchovies? That’s a new one,” Guy notes with intrigue.
These ingredients are added to the tomatoes and left to simmer for an hour and a half. Fresh herbs like oregano, parsley, and massive amounts of basil are then mixed in, along with salt, pepper, and a can of tomato sauce. Joe uses an immersion blender to create a smooth, rich sauce.
“We got to get you a bigger one,” Guy jokes as Joe blends the sauce.
Assembling the Sub
Once the meatballs and marinara are ready, it’s time to assemble the sub. Joe reheats the meatballs on a flat top, ensuring they’re piping hot and juicy. He then places them on a fresh roll, tops them with lots of cheese, and slides the sub under the salamander to melt the cheese to a gooey perfection.
Finally, a generous ladle of marinara sauce is added on top.
“Look at that, that’s a big portion,” Guy exclaims as Joe slices the sub for tasting.
Guy’s Verdict
Guy takes a bite and his reaction says it all.
“This meatball is nice and tender. The marinara is on point, especially with the fresh herbs and that touch of anchovy. Nice job, man.”
It’s clear that Joe has perfected this Italian staple, blending traditional ingredients with modern techniques to create a sub that is both nostalgic and innovative.
The Family Connection
The episode also touches on the familial aspects of the restaurant. Joe and his team took over the shop with the intention of preserving family recipes, especially the meatballs that Joe’s mom used to make when he was a kid.