I simply use left over London Broil or roast beef that I simply slice it very thin. Actually I always prepare a BIGGER london broil or roast beef specifically for this next meal. I sautee fresh sweet peppers (red green orange each all...whatever I have on hand) and onion slices in butter remove those add the thin sliced beef and just a bit of au jus to simply warm the meat. Sometimes I use a baquette I've cut down into 6" portions other times I buy individual rolls. I slice them open careful not to slice all the way through then I scoop out the excess bread (leaving a bread shell that opens like a clamshell). I spread a thin layer of horseradish stuff it with the warmed beef top that with the sauteed onions and pepper then place a layer of cheese over the top. I've used swiss mozzarella and pepper jack - we love them all. The sandwich then goes on a baking sheet and into a medium oven for the cheese to melt and the bread to crisp (keep an eye on it it doesn't take long!) then serve with au jus. Buy the best au jus mix you can. To fancy it up substitute wine or brandy for SOME of the water.
"Slice the rolls open and place sliced side up on a baking sheet."...is what the recipe says. So yes it's like leaving open-faced. A torpedo roll hoagie roll submarine roll cheesesteak roll long roll...I guess it's a regional thing sorry. Anyway since the roll is buried under all the topping....it doesn't get a chance to burn.
Super quick easy and delicious! Left out the garlic powder but other than that what a nice sandwich. I didn't think the hubby would like it with the red peppers but he qwolfed it down. Definitely a nice fix for when I am in a hurry and still want something yummy. I didn't need anything else to go with it the sandwich was so filling.
Torpedo rolls are rolls... shaped like a torpedo. I tend to prefer doing this kind of sandwich on baguettes -- better stuff-to-bread ratio and well I love their crustiness. If your cheese isn't melting try leaving it out on the counter for a while so it starts at room temperature. If your slices (of any cheese) start out too cold sometimes you can have the edges altogether melted while the middles aren't even soft. Also this kind of provalone may or may not get gooey when it's melted -- that's mozzarella's job after all. This cheese should be warm and soft ideally. (Unrated because I didn't actually make this but if I DID make it I'd probably add a bit oregano.)
Very easy very good. Perfect for a quick weeknight supper without the hassle. Added some oregano - very good!
This is one of our favorites for a quick dinner!
My hubby is not too kean on store bought deli roast beef so I purposely bought a 4 lb prime rib and cooked it traditionally on Sunday with that being the Sunday meal for hubby and I. We made a bit extra ajus and save a good bit of the meat and ajus to make these sandwiches. On Tuesday I sliced the remaining meat as thin as I could and added to the ajus in a pan. I let it slow simmer for about 1/2 and hour and then assembled the sandwiches as per the recipe. They came out really good and was a nice change. Will make again but probably only when we do a rib as indicated above.
This is a great sandwich. Toasting it under the broiler makes it just perfect. I will definitely be adding this one to the rotation!
Really good! Used leftover prime rib and husband thought I was a chef! Thanks for an easy and tasty recipe!
My family really didn't care for this recipe. I usually like strong cheeses but the sharp provolone was awful. In addition to the problem with the cheese we just found the sandwich bland. The au jus sauce was good (credit to McCormick) and I served pepperoncini on the side but it wasn't enough.
