11
Count
90
Mins
Easy
Have you ever had steak between two pieces of bread? Not sure what it’s called? …. Well, unless you’re a vegetarian, you’re probably not new to this. The Make Ahead Island Cheesesteak Sandwich is different though. Packed with AAA (or higher) quality beef, all the BBQ staple ingredients conveniently placed between house-made bread, this sandwich is a crowd pleaser! Try one today, or just stare at your computer screen with envy because we’re eating one right now.
Recipe by islandbeef.ca
Preheat oven to 500°F (260°C). Line the bottom of a shallow baking pan with foil.
Pat the roast dry with paper towels and cut lengthwise into 3 even pieces. Season all over with 2 tsp (10 mL) salt and ½ tsp (2.5 mL) pepper and transfer to the baking pan. Place in the oven and immediately reduce the temperature to 475°F (245°C). Roast for 10 minutes to brown the beef.
Without opening the oven door, reduce the heat to 200°F (95°C) and continue cooking for an additional 35 to 40 minutes or until the internal temperature is 145°F (63°C).
Remove the roasts from the oven and let cool. Wrap in foil and cool completely in the refrigerator overnight or until the beef is firm.
To finish the sandwiches, preheat the oven broiler. Cut each piece of beef lengthwise into 1” (2.5 cm) strips, then slice as thinly as possible. Set aside.
In a large skillet, heat vegetable oil over medium heat. Add onions, season with remaining ¼ tsp (1.25 mL) salt and ¼ tsp (1.25 mL) pepper. Gently cook, reducing the heat if necessary to prevent scorching, until onions are browned and tender, 10 to 15 minutes. Add the beef, broth and Worcestershire sauce and immediately cover with a tight fitting lid. Steam for a couple minutes until the beef is warmed through. Remove from heat.
Slice open the buns without cutting all the way through. Mix together the mayonnaise and horseradish, and spread evenly inside the buns. Arrange on a baking sheet.
Divide the beef and onion mixture evenly between the buns and top with shredded cheese. Transfer to the oven and broil until the cheese has melted, about 2 minutes. Serve immediately.
Chef Jon Stephenson
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