Quick Italian Beef SandwichesSarah
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.
- prep time:
- 15 min
- total time:
- 25 min
- 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
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.
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.
Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.
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.
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.
People love a little of the broth on the side for dipping! It's messy, but SO good.