Roast Beef Recipe
Make Roast Beef Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Roast Beef
For the Sandwich Build
For the Au Jus (optional)
Method
For the Roast Beef
Prepare and season
Remove roast from refrigerator 30–60 minutes before cooking to come toward room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and onion powder. Rub olive oil over roast, then rub the dry seasoning mix all over, pressing to adhere. Tuck rosemary sprigs alongside the roast or tie them on with kitchen twine.
Sear and roast
Preheat oven to 425°F (220°C). Heat a large ovenproof skillet or roasting pan over medium-high heat until hot. Add the seasoned roast and sear 2–3 minutes per side until browned (use tongs to sear edges). Transfer pan to the oven and roast at 425°F for 12 minutes to develop crust, then reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 20–30 additional minutes, depending on roast thickness). For medium, remove at 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check.
Rest and slice
Remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes. While resting, pour pan juices into a heatproof container and set aside for au jus. Using a sharp carving knife or electric slicer, slice roast very thinly against the grain into 1/16–1/8 inch slices for sandwiches.
For the Au Jus (optional)
Skim fat from reserved pan juices and pour juices into a small saucepan. Add 1 cup additional beef broth and Worcestershire sauce. Bring to a gentle simmer over medium heat.
In a small bowl whisk cornstarch with cold water to make a slurry. Whisk slurry into simmering juices and simmer 1–2 minutes until slightly thickened. Taste and season with salt and pepper. Keep warm and transfer to small dipping bowls for serving.
For the Sandwich Build
Warm rolls: Lightly toast hoagie rolls in a 350°F (175°C) oven for 4–6 minutes or in a skillet cut-side down until just golden. This helps prevent sogginess when adding juices.
Spread condiments: On the bottom half of each roll spread 1 tablespoon mayonnaise and 1 tablespoon deli mustard (or to taste).
Assemble beef and cheese: Layer 3 ounces (about 3 slices depending on thickness) of thinly sliced roast beef on each bottom roll. Top the hot beef with one slice of provolone cheese; if you prefer the cheese melted, place assembled bottoms under a broiler for 30–60 seconds just until cheese softens and edges bubble (watch closely).
Add vegetables and finish: Top the cheese with tomato slices, a few rings of red onion, a pickle slice, and a lettuce leaf. Place top roll on sandwich.