Roast Beef & Provolone Recipe
Make Roast Beef & Provolone Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Sandwiches
For Quick Au Jus (optional)
Method
For the Sandwiches
- 1
Prepare rolls and condiments
Preheat a skillet or griddle over medium heat. Split the hoagie rolls lengthwise, leaving a hinge if desired. Spread 1/2 tablespoon softened butter on the outside top of each roll (for toasting). In a small bowl, combine mayonnaise and Dijon mustard; mix until smooth and set aside.
- 2
Toast rolls
Place rolls, buttered-side down, on the preheated skillet. Toast until golden brown and crisp, 1–2 minutes. Remove and keep warm.
- 3
Warm roast beef and melt cheese
Lower heat to medium-low. Pile roughly 4 ounces (about 1/4 lb) of sliced roast beef on top half of each toasted roll. Season the beef lightly with a pinch of the 1/2 teaspoon salt and a grind of black pepper. Drape two provolone slices over the beef on each sandwich. Cover the skillet with a lid or tent with foil for 1–2 minutes to steam and melt the cheese (or place under a broiler for 30–45 seconds if preferred).
- 4
Assemble vegetables & finish
Spread approximately 2 tablespoons of the mayo-Dijon mixture on the bottom half of each roll. Layer lettuce leaves, 3–4 thin tomato slices, and a sprinkle of the remaining red onion (about 1 tablespoon per sandwich) on the mayo side. Place the cheesy roast beef-topped roll half onto the vegetable-topped bottom half. Press gently to compact and cut each sandwich in half if desired.
- 5
Seasoning & serve
Taste and adjust seasoning: sprinkle a small pinch of additional salt and pepper over the tomato slices if desired. Serve immediately while the beef is warm and cheese is melty. Provide small bowls of the optional au jus for dipping if using.
For Quick Au Jus (optional)
- 6
Prepare slurry
Make a slurry by whisking the cornstarch into the cold water until dissolved.
- 7
Heat base
In a small saucepan over medium heat, combine beef broth, Worcestershire sauce, and unsalted butter. Bring to a gentle simmer.
- 8
Thicken and season
Whisk in the cornstarch slurry and continue to simmer, whisking constantly, until the sauce thickens slightly, about 1–2 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste, and adjust if needed. Remove from heat and transfer to a small dipping bowl.
- 9
Serve
Serve alongside the sandwiches for dipping. Keep warm; reheat gently if necessary.