Ingredients:

  • 1 lb lean roast beef, very thinly sliced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 4 crusty hoagie rolls (approx. 6 inches each)
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, halved
  • 4 slices sharp Provolone cheese
  • 1 small white onion, shaved into paper-thin rings
  • Freshly cracked black pepper to taste

Instructions:

  1. Simmer the base. In a large skillet, combine the 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp balsamic vinegar, 1/2 tsp onion powder, and 1/2 tsp dried thyme. Bring to a gentle simmer over medium heat until small bubbles form steadily. Note: This allows the dried herbs to hydrate and release their oils.
  2. Create the slurry. In a small bowl, whisk the 1 tbsp cornstarch and 1 tbsp cold water until no white streaks remain. Note: Always use cold water; warm water will cause the starch to clump instantly.
  3. Thicken the gravy. Gradually whisk the slurry into the simmering broth. Continue to stir for 2 minutes until the liquid becomes glossy and slightly thickened. You are looking for it to coat the back of a spoon.
  4. Prepare the beef. Lower the heat to the lowest setting. Gently fold the 1 lb thinly sliced roast beef into the liquid. Wait until the meat is warmed through, which should only take about 1-2 minutes. Do not let it boil.
  5. Prep the bread. Preheat your oven to 400°F or set the broiler to high. Slice the 4 hoagie rolls lengthwise. Rub the cut interior of each roll with the halved garlic clove and lightly brush with the 1 tbsp olive oil.
  6. Toast the rolls. Place the rolls on a baking sheet, cut side up. Toast in the oven for 2-3 minutes until the edges are golden and the surface feels firm. This creates your essential moisture barrier.
  7. Assemble the base. Using tongs, lift the beef from the gravy, allowing excess liquid to drip off for a second, then pile it onto the bottom half of each roll.
  8. Layer the toppings. Place the paper thin white onion rings over the beef, then top each sandwich with a slice of sharp Provolone cheese and a sprinkle of cracked black pepper.
  9. The final melt. Return the open faced sandwiches to the oven for 1-2 minutes until the cheese is molten and bubbly. Note: Keep a close eye on it; the transition from melted to burnt happens fast under a broiler.
  10. Serve immediately. Close the sandwiches if desired, or serve open faced with a small ramekin of the remaining skillet gravy on the side for dipping.