The sandwich is better if the beef isn’t refrigerator-cold, so either let the sliced beef warm at room temperature for about 15 minutes, or warm the sandwiches in the residual heat from the broiler after you’ve toasted the rolls.
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I made this for a tailgate - it was wonderful and easy. I will make it again.
Excellent for leftover prime rib. I do agree with the suggestion to add more olive oil when cooking the garlic.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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