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 Italian Beef Sandwiches

serves 10-12


For the Meat


1 boneless top sirloin beef roast, about 4 pounds with most of the fat trimmed off

1 Tablespoon garlic powder

1 1/2 teaspoon onion powder

1 1/2 teaspoon dried oregano

1 1/2 teaspoon dried basil

1 1/2 teaspoon kosher salt

1 1/2 teaspoon ground black pepper

½  teaspoon crushed red pepper (optional)


For the Juice

6 cups of hot water

3 cubes of bouillon (Knorr brand)


For the Sandwich

1 Tablespoon olive oil

3 green bell peppers, stemmed, seeded, and cut into 1/4-inch thick slices

2 cloves garlic, finely minced

Hot Italian pepper spread in oil or hot giardiniera

Italian bread rolls, sliced lengthwise, but not all the way through


For the Meat

In a small bowl, mix together the rub ingredients, reserve 1 Tablespoon. Massage the meat on all sides with the rub mixture. Let the meat sit at room temp for about 1 hour.


Meanwhile, preheat the oven to 450° F. Place the roast in a roasting pan or oven proof skillet and roast for 15 minutes.  Turn the oven temperature down to 350° F and cook until the internal temperature is 130°-135° F for medium rare, about 40-60 minutes more. (The meat must be cooked to medium rare as it will be cooked again in the juice just before placing in the sandwich.)


Remove the roast from the pan, lightly tent with foil, and set aside to rest for 20-30 minutes; reserve pan drippings. Tightly wrap in double foil, then in plastic wrap, and refrigerate several hours, preferably overnight. Reserve any accumulated meat drippings for the juice. Chilling the meat allows for easier slicing. Once chilled, transfer the meat to a cutting board and slice as thin as possible, preferably with an electric knife.


For the Juice

Deglaze the pan or skillet with the water and boullion over medium heat until the bouillon has dissolved.  Add the 1 tablespoon of reserved seasoning and stir to combine; taste for seasoning and add any reserved meat drippings. If you want a more concentrated flavor, reduce the liquid slightly.  If you want a thinner juice, add a little more water.  Cool the juice to room temperature.  Pour into an airtight container and refrigerate until ready to use.


For the Sandwich

Heat the oil in a large sauté pan over medium heat.  Add the sliced peppers and cook, covered and stirring occasionally, until they have softened and browned slightly, about 10-12 minutes.  Reduce the heat to medium-low.  Add the garlic and sauté for 5 more minutes.  Season with kosher salt and freshly ground black pepper.


In a medium saucepan over low heat, bring the juice to a low simmer. Soak the meat in the hot juice for about 1 minute.  Do not over soak the meat or it will become tough and chewy.


To assemble the sandwich, spoon some juice directly onto the roll. Top with the soaked meat followed by the green peppers and giardinera.  Enjoy!