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Quick Italian Beef Sandwiches

SarahSarah

I love Italian Beef, but don’t have the patience for the real thing. (Only mom does at Christmas.) So I came up with the quick and easy substitute. It might be short on time, but not on flavor.

servings:Makes 4 sandwiches
prep time:
15 min
total time:
25 min

Ingredients

  • 1 wide baguette, or 4 sub rolls
  • 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1 large onion, halved and sliced
  • 4 large cloves garlic, chopped
  • 2 tablespoon tomato paste
  • 4 cups beef stock
  • 2 tablespoons, Rosemary
  • 2 tablespoon, Italian seasoning
  • Salt and freshly ground black pepper
  • 1 pound sliced roast beef
  • 8 slices provolone cheese

directions

  • 1

    Slice baguette, or buns, open lengthwise just shy of actually completely splitting it open. Then cut the bread in half so that you have 2 sandwiches. Transfer the bread to a cookie sheet and toast in the oven until golden brown. Once the bread is toasted, rub cut side with a clove of garlic then drizzle it with a little EVOO and cover it with grated cheese.

  • 2

    While the bread is toasting, heat a large skillet over medium-high heat with about 2 tablespoons of EVOO. Add the onion, garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions are soft, about 2-3 minutes.

  • 3

    Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.

  • 4

    Using tongs let the slices of roast beef rest in the hot broth for just a minute. (Don’t leave it so long that the beef overcooks and looses it’s color.) Then divide and transfer to the cheesy garlic bread.

  • 5

    Once all the roast beef has been mounded on the bread, top each half with 2 slices of provolone cheese. Place the sandwiches in the oven for a few minutes to melt the cheese & serve hot.

notes

People love a little of the broth on the side for dipping! It's messy, but SO good.

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