Recipes

Italian Combo Hoagies with Roast Beef, Hot Sausage, Peppers and Onions

by Rachael Ray Show Staff 9:00 AM, August 19, 2016

Aired August 19, 2016

Serves 6
Ingredients

2 1/2 pounds top sirloin tip roast
Salt and pepper
8 cloves garlic, 2 pasted, 2 crushed and 4 sliced
1 teaspoon fennel seeds
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon red chili flakes
2 tablespoons red or white wine vinegar
1/4 cup olive oil plus 2 tablespoons
2 1/2 cups drained giardiniera (hot pickled vegetable salad)
1 cup pitted Italian green olives
2 onion, sliced
2 cubanelle peppers, seeded and sliced
1 large red field pepper, halved, seeded and sliced
1 rounded tablespoon tomato paste
1 cup chicken stock
6 links hot Italian sausage
6 Italian hoagie rolls, split and lightly toasted
3 tablespoons butter
3 tablespoons flour
1 quart beef stock
 

Preparation

Season beef with salt and pepper, and place in plastic food storage bag. In a bowl, whisk together the pasted garlic, fennel seeds, granulated onion, oregano, chili flakes, vinegar and 1/4 cup olive oil. Add marinade to the bag with the meat and refrigerate 6 hours or overnight.

Preheat oven to 425°F. Roast beef 20 minutes, reduce heat to 350°F and roast 20-30 minutes more to an internal temperature of 135°F. Let beef rest before very thinly slicing or shaving.
 
For relish, combine the giardiniera and olives in a food processor and pulse-chop to a coarse relish; transfer to bowl.
 
Heat 2 tablespoons olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add onion, peppers, salt and pepper, and cook to soften. Add sliced garlic and stir a minute or 2 more. Add tomato paste and stir 1 minute; add chicken stock and reduce heat to low to simmer. 
 
In another skillet, par-boil the sausages in 1 inch of water to cook through then grill on a hot grill pan to mark and crisp casings. Halve lengthwise or slice.
 
In large skillet, melt butter over medium heat. Add crushed garlic and stir 1 minute, then add flour and stir a minute more. Whisk in stock, season with salt and pepper, and thicken to a light gravy.
 
Dip rolls in gravy, fill with beef, sausage, peppers and onions, and top with giardiniera.