I guess I had been a craving Italian style Roast Beef sandwich because in recent weeks I’ve made two versions. One was a long and slow braise in the oven. One was a quick bake in the oven. Both were equally good. If I had to choose a preferred method, I guess I’d go with the “short” one. It’s that instant gratification thing! The long version makes good use of a beef roast. The short version…deli roast beef. Our local butcher accommodates on both fronts. The butcher shop actually slow roasts a seasoned beef roast in house. They cool it down, then slice to order along with all of the other deli meats. And the beef roast for the slow method…I think you’re smart enough to figure that out! 🙂
Italian Roast Beef Sandwich: Long Version
1 beef roast (3 to 4 pounds)
32 ounces beef broth, low sodium
1/2 jar (16 Oz) sliced peperoncini peppers, with juice [sliced mild pepper rings]
1 packet dry Italian dressing mix
1 clove garlic, minced
Kosher salt, to taste
6 sandwich rolls, [sub buns, French rolls, etc]
sliced cheese, [pepper jack for heat, muenster or provolone for mild version]
Preheat oven to 275°F. Place your beef roast in a large roasting pan; pour the beef broth over the top; pour in 1/2 the jar of peperoncini, including juice; sprinkle the dry Italian dressing mix, minced garlic, and kosher salt over that.
Roast [covered] for about 6 hours. Roast should easily shred, if not, cook a little longer.
When the roast is done, shred the beef. Add back into the juice and peperoncini.
Open the sandwich rolls and place open face up on a cookie sheet. Layer one side of each roll with sliced pepper jack cheese. Place pan under the broiler on high until cheese starts to melt. Remove rolls from oven and line each sandwich with shredded beef, using a large fork or slotted spoon.
Ladle out some beef juice into a small cup to use as au jus for dipping.
Makes about 6 sandwiches, depending on roast size.
Recipe adapted from: http://www.favfamilyrecipes.com/2013/02/italian-beef-roast-sandwiches.html
Italian Roast Beef Sandwich: Short Version
1 1/2 pound thinly sliced deli-style roast beef
6 sandwich rolls
1/2 pound sliced cheese [I used medium sliced provolone]
Peperoncini slices or roasted red peppers to taste
Garnish suggestion: fresh baby arugula, olive oil and balsamic vinegar
Heat oven to 375°F.
Slice open sandwich rolls. Layer 2 slices of cheese on bun. Top with 3-4 slices of roast beef.
Top roast beef with peppers of choice. [Glenn’s has roasted red, mine the peperoncini]
Add another slice of cheese over the beef/peppers.
Carefully close the sandwich and wrap in aluminum foil. Place on baking sheet and heat in oven about 15 minutes. At about the 7 minute mark, flip the sandwich over for even heating.
The bread will get slightly crunchy. Remove foil wrapping, garnish to your liking.