Beef au jus, Italian style, on a roll with provolone sauce, roasted peppers and pickled peppers. This is how Johnny C. rolls and this sandwich is for him.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 sweet peppers, green and red Italian peppers of choice, such as large cubanelle, mild Italian green peppers or red field peppers
- 6 tablespoons butter
- 2 large yellow onions, thinly sliced
- 4 cloves garlic
- 4 tablespoons AP flour
- 1 1/2 cups milk
- 1 1/2 cups shredded provolone cheese
- Neutral oil, such as refined oil or safflower oil, in squeeze bottle
- 1 to 1 1/4 pounds shaved/very thinly sliced boneless rib eye, from the butcher counter
- 1 teaspoon (1/3 palm full) each salt, black pepper and granulated garlic
- 1 1/2 cups beef bone broth or stock or consomme
- Italian rolls, hoagie rolls of choice
- Hot Italian cherry pepper rings, Cento preferred brand
- 1 jar giardiniera (Italian hot pickled vegetables) in brine not oil
Instructions
- Gather your ingredients.
- Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
- When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
- In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
- Preheat a large cast-iron skillet over medium-high heat.
- Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
- Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
- Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
- To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2412 |
| Total Fat | 233 g |
| Saturated Fat | 43 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 46 g |
| Cholesterol | 176 mg |
| Sodium | 650 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2412 |
| Total Fat | 233 g |
| Saturated Fat | 43 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 46 g |
| Cholesterol | 176 mg |
| Sodium | 650 mg |
Reviews
Made this a few times and just can’t get enough! Sooo good and if you double the sauce it is great for mac n cheese or nachos.
Looks delicious!
This is for all the whiners. Who obviously, because I see most are on here a lot, cannot separate double paste or follow a recipe enough to notice it is double paste and had nothing to do with Rachel At All. Really, do you think after the show she just runs to the computer and throws her recipe in? So I noticed after posting all of the running of words together as well, which suggest Software problems. But, hey, let’s blame the chef! Wow! To you Rachel! Lovely Sandwich! Yum! Much easier than doing an entire Brisket for hours. Italian Beef on a Roll with peppers Beef au jus,Italian style, on a roll with provolone sauce, roasted peppers and pickledpeppers. Yield: 4 servings6 sweetpeppers, green and red Italian peppers of choice, such as large cubanelle, mildItalian green peppers or red field peppers6tablespoons butter 2 largeyellow onions, thinly sliced 4 clovesgarlic 4tablespoons AP flour 1 1/2 cupsmilk 1 1/2 cupsshredded provolone cheese Neutral oil,such as refined oil or safflower oil, in squeeze bottle 1 to 1 1/4pounds shaved/very thinly sliced boneless rib eye 1 teaspoon(1/3 palm full) each salt, black pepper and granulated garlic 1 1/2 cupsbeef bone broth or stock or consommé Italianrolls, hoagie rolls of choice Hot Italiancherry pepper rings, Cento preferred brand 1 jargiardiniera (Italian hot pickled vegetables) in brine not oil Line a panwith foil and preheat broiler to high. Arrange peppers on foil-lined bakingtray and broil to blister the peppers and char evenly all over, 15 to 20minutes, turning once. When they are charred evenly and tender, place thepeppers in a bowl and cover to cool peppers.In a smallskillet over medium heat, melt 2 tablespoons butter. When it foams add onionsand stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2cup water and cook 10 to 15 minutes more to light golden and very sweet.Preheat a large cast-iron skillet overmedium-high heat.Heat a sauce pot over medium to medium-highheat. Melt 4 tablespoons butter and when it foams whisk flour into butterand slowly add the milk. Let sauce come to a bubble and whisk to thicken untilsauce can coat a spoon. Stir in cheeseto melt, turn off heat and cover.Place theoil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dryand ruffle the slices up to loosen them. Combine the salt, pepper andgranulated garlic in a small dish then sprinkle over meat. Cook half the meatat a time by squirting oil on to skillet to lightly coat it then cook meatuntil brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter.Add bone broth to skillet, let the drippings bubble up and reduce heat tosimmer.Peel theroasted peppers and seed them. For warm rolls, place in oven once the peppersare removed.To assemble:Line a roll with a few spoonful’s of soft onions. Dip the beef into broth orstock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppersand giardiniera.
Say something negative and they remove the post!
First off, the description of how to make is different than what was on the show. She did not heat the rolls, she did dip the unheated rolls in the stock not the meat, it goes on and on. I have been watching Rachel on and off since the early 90’s. I am not sure how her recipes can be made in 30 minutes for one thing and it drives me crazy that during this show, like some of her others, she wipes or touches her nose with her hand. A TV cooking show host should demonstrate clean technique. I will not be invited to dinner at her house but wonder if her guests ever notice how much she touches her nose and hair while cooking without washing her hands.
Love Love Love this recipe!!
recipe looks easy enough if not for all the doubles
Great and easy to make
Going to try this but really is it necessary to repeat everything. Most of us can get it the first time.