Ingredients
2 lbs bottom-round roast, partially frozen
1 onion
6 footlong bread rolls
10 slices provolone cheese
1/2 Tbsp baking soda
2 Tbsp vinegar
1 Tbsp sugar
1 Tbsp garlic salt
1/2 Tbsp onion powder
2 tsp black pepper
1 tsp salt
2 cups water
1 Tbsp Worcestershire sauce
4 Tbsp oil (for cooking)
Instructions
- Thinly shave the partially frozen beef using a mandoline slicer or a sharp knife.
- Combine beef shavings with baking soda, vinegar, sugar, garlic salt, onion powder, black pepper, salt, water, and Worcestershire sauce. Let sit for 20 minutes.
- Preheat a griddle on high heat. Dice the onion.
- Sauté onions in 1 Tbsp oil for about 1 minute until slightly charred but still partly white. Remove and set aside.
- Slice the rolls ¾ through and toast them face-down on the hot griddle for 15–30 seconds. Set aside.
- Drain the marinated beef (do not rinse). Cook in 3 Tbsp oil over high heat until foam disappears and beef is browned, about 10 minutes.
- Turn off heat. Divide beef into six portions and top each with provolone slices. Let melt for 1–2 minutes.
- Scoop the cheese-topped beef into toasted rolls, top with sautéed onions, and serve with ketchup or horseradish sauce if desired.
Notes
- To make slicing easier, partially freeze the beef first.
- To prevent soggy sandwiches, always toast the bread before assembling.
- Store beef filling and onions separately for best leftovers.
- For extra flavor, add sautéed mushrooms or bell peppers with the onions.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
