Truffled Italian Beef Recipe

Prep and sear

Pat the shaved ribeye dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a large skillet or griddle over high heat until very hot, add 1 tablespoon neutral oil and swirl. Working in one or two batches to avoid steaming, quickly sear the shaved ribeye for 30–60 seconds, tossing or stirring until just browned but still tender. Remove to a warm plate and loosely cover with foil to rest.

Warm rolls and assemble

Preheat the oven to 350°F (175°C). Split the hoagie rolls and place on a baking sheet cut side up. Toast 5–7 minutes until lightly golden. Spread about 1 tablespoon truffle aioli (from the Truffle Aioli section) on the bottom halves of each roll. Pile equal portions of the hot shaved ribeye onto each roll (about 4 oz per sandwich). Top the meat with 1–2 slices of White American cheese each and spoon about 2–3 tablespoons of the red wine–braised onions over the cheese. Close the sandwich and, if desired, place back in the oven for 2–3 minutes to melt cheese further. Serve with individual small bowls of warm au jus for dipping.

In a medium skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter foams, add 2 cups thinly sliced onions and 1/2 teaspoon granulated sugar. Cook, stirring occasionally, until the onions are soft and beginning to brown, about 8–10 minutes.

Stir in 1/2 teaspoon dried thyme and cook for 30 seconds. Pour in 1/2 cup dry red wine and 1/2 cup beef stock, scraping any browned bits from the pan. Bring to a simmer and reduce heat to low. Simmer gently until liquid is reduced and onions are richly flavored and jammy, about 12–15 minutes more. Stir in 1 teaspoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm until assembly.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon truffle oil, 1 teaspoon fresh lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch (1/8 tsp) freshly ground black pepper until smooth. Taste and adjust: add another 1/4–1/2 teaspoon truffle oil if you want a stronger truffle flavor. Refrigerate until ready to use. Yield: about 6 tablespoons.

In a small saucepan, combine 1 cup beef stock, 1/4 cup dry red wine, and 1 teaspoon soy sauce or Worcestershire. Bring to a gentle simmer over medium heat and reduce slightly for 4–6 minutes to concentrate flavors.

Optional thickening: if you prefer a slightly thicker au jus, whisk 1/2 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering jus and cook 1–2 minutes until it slightly thickens.

Finish the sauce by whisking in 1 tablespoon cold butter until glossy. Season to taste with salt and pepper. Keep warm and serve alongside sandwiches for dipping.