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Prep time: 25 minutes, Serves 4 1 tri-tip steak or rump roast (2 to 2 1/2 lbs.) 1 cup fresh mushrooms, thinly sliced 1 medium yellow onion, thinly sliced 1/4 cup Organic Olive Oil 1 lb. mozzarella 2 fresh tomatoes Hoagie or baguette rolls Hot peppers (try cherry peppers or pepperoncini)to taste Marinara sauce, to taste Ask your Henry's butcher to partially freeze your beef and slice it paper thin for you. The only way to slice meat thin enough for this recipe is to stiffen it by partially freezing it. Our meat department's meat slicer makes this job easy, but a sharp chef's knife at home can do the job. On top of stove over medium-high heat, heat olive oil in heavy skillet, and saute onion 1 to 2 minutes and add mushrooms and sliced meat. With a fork in each hand, shred the meat and continue to cook over high heat until most of the pink in the meat has faded. Arrange single sandwich portion of meat, mushroom and onion mixture into a row in pan the same length as the sandwich roll. Put sliced cheese on top of mixture and bottom half of roll on top of cheese. When cheese melts, get a spatula under the meat and turn over with cheese on bottom and meat mixture on top. Add chunks of tomato, pickle and hot peppers to taste. Top with marinara if you wish. Top off with half of sandwich roll. Roll up your sleeves and enjoy. Paul's Messy Eater Tip: To eat these without having them drip all over the place, wrap them with aluminum foil or dish towel and peel down, wrapping as you eat...sort of like a banana. |
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