Louies Italian Beef Recipe 435 Food

LOUIE'S FAMOUS ITALIAN SAMMIE

Steps:

• 1. In a large frying pan sauté the mushrooms, red pepper flakes, salt, pepper, light brown sugar, onion & garlic in olive oil till the onions are soft and transparent and mushroom have released all the liquid and start to get light golden brown. This should take about 10 minutes.
• 2. Once the mushroom mixture is fully cooked add the deli beef and marinara sauce " add a small amount of water to jar & shake " to get all the sauce out and cook on a low heat for about 20 minutes or until the sauce has thickens. Keep stirring every 5 minutes or so, making sure nothing burns on the bottom of the pan. Turn off but leave in the pan.
• 3. While this is cooking, smash the rest of the garlic and mix it thoroughly into the butter, divide this into equal portions so you have enough to smear on both sides of the bread.
• 4. Cut the bread into 1 inch slices you'll want 8 slices and spread the butter/garlic mixture on one side of each slice. Place these butter side down on a baking sheet, with parchment paper on it and spoon beef mixture on top, put some ½ of the cheese on top, butter the other 4 slices and top them with the butter side facing up.
• 5. Bake in a 375 oven watching them, as soon as they start to brown you'll want to turn them over, sprinkle the remaining cheese on top, and continue baking till the cheese is all melted and just starts to brown.
• 6. This is definitely a knife and fork kind of sandwich...and maybe extra napkins!

LOUIE'S ITALIAN BEEF RECIPE - (4.3/5)

Steps:

• Follow directions on packet. Serve on hard rolls. Mustard and pepperocini on side.

ITALIAN ROAST BEEF

Steps:

• Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
• Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
• Place roast on rack in roasting pan and roast at 500°F for 20 minutes. Turn heat down to 300°F and roast an additional 18 minutes per pound for medium rare.
• Remove from oven and let rest 15 minutes before slicing.