Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Show:
30 Minute Meals
The Cusimano Special ('Da Cuz, for short)
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2412
- Total Fat
- 233 g
- Saturated Fat
- 43 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 46 g
- Cholesterol
- 176 mg
- Sodium
- 650 mg
Beef au jus, Italian style, on a roll with provolone sauce, roasted peppers and pickled peppers. This is how Johnny C. rolls and this sandwich is for him.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2412
- Total Fat
- 233 g
- Saturated Fat
- 43 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 46 g
- Cholesterol
- 176 mg
- Sodium
- 650 mg
Ingredients
Directions
- Gather your ingredients.
- Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
- When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
- In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
- Preheat a large cast-iron skillet over medium-high heat.
- Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
- Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
- Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
- To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.
