RECIPE

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

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

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. 

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