Italian Roast Beef Sandwich (8") Recipe

Season and Preheat

Remove roast from refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 325°F (165°C). Pat roast dry with paper towels and rub with 2 tbs olive oil. Mix kosher salt, black pepper, garlic powder, and dried oregano and rub evenly over roast.

Sear

Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear roast on all sides until nicely browned, about 2–3 minutes per side. Add the quartered onion to the pan and deglaze with 1 cup beef broth, scraping up browned bits.

Roast

Transfer pan to preheated oven. Roast uncovered until internal temperature reaches 125°F (for medium-rare) to 135°F (for medium), about 45–60 minutes for a 2 lb roast (use meat thermometer). Baste once with pan juices halfway through if desired.

Rest and Slice

Remove roast to a cutting board and tent with foil. Let rest 15–20 minutes to allow juices to redistribute. Reserve pan juices for au jus. Slice the roast as thinly as possible against the grain to yield approximately 6 oz sliced beef per sandwich.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and sugar. Add 1/2 cup water or beef broth to loosen. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly and develop flavor. Adjust seasoning to taste. Keep warm until sandwich assembly.

Place reserved pan juices and any browned bits into a small saucepan. Add 2 cups beef broth, red wine (if using), and Worcestershire sauce. Bring to a gentle simmer over medium heat and taste; season with salt and pepper as needed.

If a slightly thicker jus is desired, mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk slurry into simmering jus and continue simmering 1–2 minutes until slightly thickened. Keep warm.

Preheat a skillet or panini press over medium. Split the 8-inch Italian roll and lightly butter or brush with 1 tbs olive oil the cut sides.

If you like the bread toastier, place roll cut-side down on skillet or press and toast until lightly golden, about 1–2 minutes.

Layer the bottom of the roll with half of the provolone slices. Pile 6 oz thinly sliced roast beef on top of the cheese. Spoon desired amount of meat sauce over the beef OR dip the beef briefly into the warm au jus and place on the sandwich. Top with remaining provolone slices.

Optional: add pickled hot peppers and shredded lettuce or arugula. Season with a little salt and pepper if desired.

Close the sandwich. If you want the cheese melted and sandwich warmed through, place assembled sandwich on skillet or in press and heat 2–3 minutes until cheese softens and bread is crisp. Remove and slice in half.

Serve immediately with a small bowl of warm au jus on the side if using au jus, or with extra meat sauce available for dipping.