Ingredients
- 1 pound shaved deli roast beef (or Italian Beef if it’s available) sliced thin
- 4 hoagie or Italian rolls
- 8 slices provolone cheese
- 3 cups beef broth/stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flake
- 1/2 teaspoon black pepper
- 1/4 cup mayonaise
- 1/4 cup A1 Steak Sauce
- 1/2 teaspoon garlic powder
- 2 teaspoons dijon mustard
- 1 tablespoon butter
Preparation
Step 1
Preheat the oven to 450 degrees (*Optional).
In a large saucepan, combine beef broth with oregano, basil, red pepper flake and black pepper. Heat on medium-low heat for a few minutes. (If you live in Chicago and are able to purchase shaved Italian beef with gravy, omit this step and just pour the gravy in your saucepan and move on to step 2).
To the saucepan, add 1 pound of shaved deli roast beef or Italian Beef. Keep the burner on medium-low heat. You don’t want the liquid to boil.
Simmer the meat in the broth/gravy for 10 minutes or so, or until it is heated through.
In a small bowl, combine mayo, A1 steak sauce, dijon mustard, and garlic powder. Set aside.
In a large skillet, melt 1 tablespoon butter, slice the buns open, and toast. Start by toasting the bun with the inside face down. Let it toast for a few minutes, then flip to toast the outside of the bun.
When the buns are done toasting, spread some of the sauce from step 4 on the top and bottom bun. Then place two slices of provolone cheese on the bun, and top with roast beef.
*Optional – Place sandwiches in the oven for 5-10 minutes if you want your cheese to be all ooey gooey and melted. I found that the cheese melted enough on the toasted bun without the need to heat in the oven, so I skipped this step.
If you want a little extra “juice,” serve the stock/spices from step 2 on the side.
Enjoy!