Italian Beef Sandwich

Ingredients

• 2 lb boneless sirloin steak, thinly sliced on the bias
• ¼ C finely chopped yellow onion
• 3 large garlic cloves, minced (about 1 Tbsp.)
• 2 tbs rendered beef fat (or olive oil)
• 6 C low-sodium beef stock
• 2 19 g packets Italian salad-dressing mix
• 1 tsp dried basil
• 1 tsp freshly ground black pepper, plus more as needed
• 1 tsp chile flakes
• 1 tsp dried oregano
• 1 tsp dried parsley
• 2-3 tsp Worcestershire sauce (optional)
• 2 C hot giardiniera relish, drained
• 4 Italian- or French-style rolls (about 6 in. long)

Directions

1. Make Jus: In a medium pot over medium heat, cook beef fat (or olive oil) until shimmering. Add onion and cook 3-5 minutes until soft and translucent. Add garlic and cook 30 seconds more.
2. Simmer: Add beef stock, Italian dressing mix, basil, black pepper, chile flakes, oregano, and parsley. Bring to a boil, then reduce to a low simmer and cook 30-40 minutes, until reduced by about one-third. Season with Worcestershire sauce if using.
3. Prep Rolls: Split rolls lengthwise, leaving one side attached. Arrange on a rimmed baking sheet.
4. Poach Beef: Separate steak slices into 4 portions. One batch at a time, dunk beef into the hot jus and gently swirl to poach 1-2 minutes, then transfer into a roll. Repeat with remaining beef and rolls.

Serving Styles

• Wet: Ladle a generous amount of juice directly over the beef.
• Dipped: Use tongs to briefly dunk the entire sandwich into the juice.
• Hot: Top the beef with giardiniera to taste.