Roast beef subs/sandwiches are delicious and easy to make once you have prepared/vacuum sealed thin slices of roast beef. This recipe explains how to make the roast beef using an eye round roast, followed by the processing to cut, vacuum seal and store the perfect thin slices of medium rare roast beef. It also explains one nice method of making a delicious roast beef sub or sandwich.
Buy a three pound eye round roast. Cut away any surface fat.
Roast the beef on a rack in a skillet at 350 degrees F for 30 minutes, then reduce the temperature to 325 degrees F.
Use an instant read thermometer to measure the temperature of the center of the thickest part of the eye round roast. Do this after 40 minutes of total roasting time and in five minute intervals after that, until the interior temperature of the beef is 125 degrees F.
Remove the beef to a wood cutting board and tent it with aluminum foil. Allow it to cool for one hour.
Process the roast beef using a commercial type of electric meat slicer into slices approximately 1/32 of an inch thick, starting with the thick end of the roast. Collect the slices on a large plate.
Stack multiple slices of the beef into 4 ounce amounts. Store each 4 ounce stack of beef slices in a 6" x 8" vacuum seal bag.
Process the vacuum seal bags of beef using a vacuum sealer, then refrigerate the vacuum sealed bags of beef until you are ready to use some.
The shelf life of the vacuum sealed beef, refrigerated, is typically four weeks.
Now we proceed with making the roast beef sub/sandwich ...
Ingredients:
8" or 10" long roll for making a small sub, or use a hamburger type of soft sandwich bun
Prepared horseradish (Why not make it? See the Food Nirvana recipe for making prepared horseradish)
Hellman's® mayonnaise
Thin slices of American or Provolone or Swiss cheese
Sea salt and black pepper
1/2 lb. of thinly sliced medium rare roast beef for the sub (or half of that amount if you are making the hamburger bun sandwich version)
Various condiments (optional)
Directions:
Cut the sub roll part way through (lengthwise) so you can open it and fill it. That won't be necessary if you are using a sandwich type of hamburger bun.
Spread mayonnaise lightly on both interior surfaces.
Spread one to two tablespoons of prepared horseradish on top of the mayonnaise on the interior of the top side of the sub roll. Use only one tablespoon of horseradish, or a bit less, if you are using a hamburger type of sandwich bun.
Put a thin slice of American or Provolone or Swiss cheese on top of the mayonnaise on the interior botton side of the sub roll.
Add the medium rare roast beef slices evenly on top of the cheese, two slices thick, then very lightly salt and pepper the beef.
Repeat the addition of the beef slices, very lightly salting and peppering, until you have a thickness of six to eight slices of roast beef along the length of the sub roll or in a single stack for a hamburger type of sandwich bun.
If you are making a roast beef sub then place the sub cut side up on a plate and add any (optional) types of condiments (diced tomatoes, onions, lettuce, hot or sweet peppers, etc.) you prefer.
Close the sandwich.
Serve the sandwich (along with some potato chips and ice cold beer, and perhaps some pickle slices).
Enjoy!