Al Roast Beef Recipe

Prep potatoes

Cut potatoes into 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Toss dried fries with 1 tsp cornstarch until evenly coated. This gives a crisper exterior.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until softened but not browned. Use a slotted spoon to remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp paprika if using. Keep warm while finishing sandwiches.

Combine 3 cups beef broth, 1 tbsp beef base (if using), 1 tsp Worcestershire sauce, 1 tsp soy sauce and 1/4 tsp freshly ground black pepper in a small saucepan over medium heat.

Bring to a gentle simmer and let reduce for 6–8 minutes to concentrate flavor. Taste and adjust seasoning (add more soy or Worcestershire a little at a time if needed).

In a small bowl, whisk 1 tsp cornstarch with 1 tbsp cold water until smooth. Whisk the slurry into the simmering broth and cook 1 minute until slightly thickened. Remove from heat and stir in 1 tbsp butter for gloss and richness. Keep warm and transfer to a small serving bowl for dipping.

Preheat the broiler (or oven to 425°F/220°C) with a rack positioned about 6 inches from the heat source.

Split the hoagie rolls and spread 1/2 tbsp softened butter on the cut side of each roll. Sprinkle 1/4 tsp garlic powder across the buttered sides. Optionally spread 1/2 tsp yellow mustard on the bottom halves for a subtle tang.

Place approximately 4 oz (about a quarter of the pound) of roast beef on the bottom half of each roll, piling evenly but not overstuffing. Season the beef lightly with a pinch of salt and freshly ground pepper.

Top the roast beef with 2 oz sliced mozzarella per sandwich, tucking the slices to cover the meat.

Place assembled sandwiches on a baking sheet and slide under the broiler for 2–4 minutes, watching closely, until the mozzarella is melted and just beginning to brown and the rolls are toasted. Alternatively bake at 425°F (220°C) for 5–7 minutes until cheese melts.

Remove from oven. Brush the inside of each top roll lightly with remaining softened butter (about 1/2 tbsp total) if desired. Close sandwiches, press gently, and let rest 1 minute.

Slice sandwiches in half if desired. Transfer to plates and garnish with chopped parsley.

Place each sandwich on a plate with a generous portion of fries. Serve the warm au jus in a small bowl alongside each sandwich for dipping.

Offer lemon wedge on the side for fries and extra salt if desired.