Italian Beef Sandwich with Melrose Peppers; Cooked Using the SNS Grills Drip 'N Griddle Pan

beef roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar flavor.

Italian rolls

🥗Healthier: whole grain rolls

💰Cheaper: submarine sandwich rolls

Submarine rolls can be more budget-friendly.

Dry brine roast overnight.

Mix rub ingredients (herbs, garlic, onion, black pepper) together with enough olive oil to turn into a paste rub.

Apply paste rub to meat.

Set up grill for indirect cooking at ~300-325 F.

Place rubbed meat on roasting pan on indirect side of grill.

Cook for ~2-3 hours until 135 F int temp.

Remove from grill, and let cool.

Save meat drippings in fridge for later.

Wrap meat in plastic wrap, and chill in fridge overnight.

Unwrap meat. Slice meat thin.

Prepare beef broth, and add reserved meat drippings. Heat to 145+ F.

Fry peppers in olive oil.

Make sandwich. Pour juice on opened roll. Add meat. Add peppers. Add cheese. Add more juice if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens