Roast Earle Beef Or Philly Chicken Recipe

Prepare vegetables

Thinly slice the onion. Remove seeds and core from bell peppers and slice into 1/4-inch strips. Clean mushrooms with a damp towel and slice them about 1/4-inch thick.

Sauté peppers, onions and mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add the sliced onions and peppers. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 5–7 minutes until softened and beginning to brown. Add the sliced mushrooms and minced garlic. Cook 3–4 more minutes until mushrooms are browned and liquid has mostly evaporated. Sprinkle 1/2 teaspoon dried oregano and 1 teaspoon Worcestershire sauce over the vegetables, stir to combine. Transfer vegetables to a bowl and keep warm.

Warm the meat

Return the skillet to medium heat and add the remaining 1 tablespoon butter. Add the sliced roast beef (or cooked chicken) in an even layer. Add 1–2 tablespoons of reserved au jus or beef broth if you want juicier meat. Heat, stirring gently, just until warmed through (2–3 minutes). Taste and adjust seasoning with a pinch more salt and pepper if needed. Return the cooked vegetables to the pan and toss briefly to combine with the meat.

Assemble sandwiches

Preheat the oven broiler to high (or oven to 425°F/220°C). Lightly butter the cut sides of each roll. Place the bottoms of the rolls on a baking sheet. Divide the meat/vegetable mixture evenly among the 4 rolls. Top each with 2 slices of Swiss cheese. Place the top halves of the rolls loosely over the cheese (or leave off if you prefer open-faced). Broil or bake for 2–4 minutes until the cheese is melted and the rolls are lightly toasted. Watch closely to avoid burning.

While the vegetables cook, make the au jus. In a small saucepan over medium heat combine 2 cups beef broth, 2 tablespoons dry red wine (if using), 1 teaspoon Worcestershire sauce and 2 teaspoons beef base or drippings (if using). Bring to a gentle simmer.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth to make a slurry. Whisk the slurry into the simmering broth. Continue to simmer 2–3 minutes until the sauce slightly thickens. Season with 1/4 teaspoon each kosher salt and freshly ground black pepper to taste. Keep warm and transfer a small ladle to individual ramekins for serving alongside each sandwich.

If desired, melt the remaining butter and brush on the outer tops of the rolls before toasting for extra color. Sprinkle chopped parsley over finished sandwiches for garnish. Serve each sandwich with a small bowl of warm au jus for dipping.