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OT..Quickie Italian beef sandwich

AZRPAZRP Posts: 10,116
edited 5:19AM in EggHead Forum
I made a couple loafs of Italian bread today and really didn't have any plans on how to use it. I decided to make Italian beef sandwiches.


I went to the deli in my grocery store and bought a pound of thinly sliced roast beef. Then made RRP's au jus recipe from the prime rib recipe in Thirdeye's site. I added the beef to the broth.


Sliced up the bread, put a couple slices of provalone, piled on the beef, then added some giardiniera. Quick way to get a pretty good Italian beef sandwich. -RP



  • HossHoss Posts: 14,600
    DANGGIT BOT! You did GOOD! ;)
  • FlaPoolmanFlaPoolman Posts: 11,670
    I think I now know whats for dinner tomorrow, thanks Randy ;)
  • excellent Randy! I do something similar - when I'm out of the egged roast I go to the deli counter and get thinly sliced roast beef, throw it in the pot and re-use the jus. My wife refuses (she doesn't like how it curls up) but I think it eats just fine. Beef and giardinera belong together - love the fries too- my Achilles heel...
  • AZRPAZRP Posts: 10,116
    When I have time do do it for real, I use your recipe, but this makes a quick substitute. -RP
  • by the way the bread looks fantastic - are you using a preferment or just active dry yeast? Baked on the egg?
  • AZRPAZRP Posts: 10,116
    I use an instant yeast, these loafs were made in the oven, but could have just as easily been done in the Egg. -RP
  • HossHoss Posts: 14,600
    It was PURTY! :)
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