Italian Beef Sandwiches

The product page lists salt, sugar, spices, onion, garlic, and lemon juice powder, and describes basil and oregano. A 24-hour soak seasons a lean roast all the way through, and the sodium tripolyphosphate on the ingredient list helps the beef stay juicy through roasting and a second heating in the jus.

Made with

• Italian Marinade

Ingredients and steps

Serves: 12-15 sandwiches

Ingredients

• 5 lb beef top round or sirloin tip roast
• Frisco Italian Marinade, mixed with cold water as the package directs
• For the jus: 4 cups low-sodium beef broth, 2 cloves garlic (smashed), 1 teaspoon dried oregano, and the roast's pan drippings
• 12-15 sturdy French or hoagie rolls
• Hot giardiniera or sauteed sweet peppers, and sliced provolone (optional)

Steps

1. Dissolve the marinade in the water. Put the roast in a snug container or a 2-gallon zip bag, pour the marinade over, and press out the air so it's fully covered. Refrigerate 24 hours, turning once.
2. Heat the oven to 325F. Take the roast out, throw away the used marinade, and pat it dry.
3. Roast in a pan until the center reads 145F, about 1 1/2-2 hours. Rest at least 3 minutes (USDA minimum), then cool and refrigerate the roast for a few hours or overnight. Cold beef slices much thinner.
4. Pour the broth into the roasting pan and scrape up the drippings. Move it to a pot with the garlic and oregano and simmer 15 minutes.
5. Slice the cold beef as thin as you can. Bring the jus back to a simmer, add the beef, and heat until it's steaming hot throughout, 165F for leftovers.
6. Pile the beef on rolls, spoon over some jus (or dip the whole sandwich), and top with giardiniera or peppers and provolone.

Pair it with

"Frisco Robust" Italian Sausage Seasoning. Add a grilled Italian sausage to the roll for a "combo." The product page says to "Mix into ground pork for sausage," and it lists fennel, garlic, and basil.