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Hot Roast Beef Sandwich

  • 15m Prep Time
  • 10m Cook Time
  • 25m Ready In

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  • Cuisine : American
  • Course : Lunch

4 sandwiches To make an Italian Beef Sandwich, divide ½ cup drained Chicago-style giardiniera, store-bought or homemade, among the sandwiches, top with sautéed green bell peppers, and use split, crusty Italian sandwich rolls for the bread (they should be sturdy enough to withstand being doused with the “gravy”).

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound cold roast beef
  • 1
    • 4 tablespoons (½ stick) butter
    • 2 large onions, finely chopped
    • 2 tablespoons sugar
    • (2 tablespoons tomato paste)
    • ½ cup dry red or white wine
    • ¼ cup porcini mushroom powder or 1 ounce dried porcini mushrooms, finely ground
    • ½ teaspoon dried thyme
    • 3 tablespoons butter
    • ¼ cup all-purpose flour
    • 2 tablespoons port
    • ¼ teaspoon black pepper
    • (Salt to taste)
    • (1 tablespoon butter)
    Sub-recipe steps
    1. Melt in a large wide saucepan over medium-high heat: 4 tablespoons (½ stick) butter
    2. Add and cook, stirring, until well browned, about 10 minutes: 2 large onions, finely chopped
    3. Reduce the heat to medium and add: 2 tablespoons sugar; (2 tablespoons tomato paste)
    4. Cook, stirring, until the sugar and tomato paste, if using, are deeply browned (do not burn them). Carefully whisk in: ½ cup dry red or white wine
    5. Bring to a boil and boil until reduced by half, 2 to 3 minutes. Whisk in: 6 ½ cups Brown Beef Stock, Brown Poultry Stock, or Mushroom Stock I; ¼ cup porcini mushroom powder or 1 ounce dried porcini mushrooms, finely ground; ½ teaspoon dried thyme
    6. Bring to a rolling boil over high heat and boil for 4 minutes. Strain through a fine-mesh sieve into a heatproof bowl and set aside. Melt in the same saucepan over medium heat: 3 tablespoons butter
    7. Whisk in and cook, stirring, until the roux is walnut brown, 5 to 8 minutes: ¼ cup all-purpose flour
    8. Whisk in the strained stock along with: 2 tablespoons port; ¼ teaspoon black pepper
    9. Bring to a boil, whisking, and simmer briskly until it is the consistency of heavy cream, 15 to 20 minutes. Strain again, if desired, and if using as is, blend in: (Salt to taste); (1 tablespoon butter)
  • 1 tablespoon finely minced dill pickle or ½ cup pitted and chopped green olives
  • 8 slices white or dark bread
  • 2 tablespoons butter
  • ¼ teaspoon prepared mustard or 1 teaspoon prepared horseradish, drained

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound cold roast beef
  • 1 1 ½ to 2 cups Quick Brown Sauce
  • 1 tablespoon finely minced dill pickle or ½ cup pitted and chopped green olives
  • 8 slices white or dark bread
  • 2 tablespoons butter
  • ¼ teaspoon prepared mustard or 1 teaspoon prepared horseradish, drained

Let's Cook

  1. Step 1.

    Slice: 1 pound cold roast beef

  2. Step 2.

    Prepare: 1 ½ to 2 cups Quick Brown Sauce

  3. Step 3.

    Add: 1 tablespoon finely minced dill pickle or ½ cup pitted and chopped green olives

  4. Step 4.

    Lay out on a work surface: 8 slices white or dark bread

  5. Step 5.

    Blend in a small bowl until soft: 2 tablespoons butter; ¼ teaspoon prepared mustard or 1 teaspoon prepared horseradish, drained

  6. Step 6.

    Spread the bread with this mixture. Dip the beef slices in the hot gravy. Place them between the slices of bread. Serve the sandwiches on a hot platter, covered with the remaining gravy.

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