Recipe ingredients and directions:
1 beef sirloin tip roast (4 to 5 pounds)
1/2 tsp salt
2 to 3 onions, thinly sliced
1 tsp onion salt
1 tsp garlic salt
1 tsp dried oregano
2 tsps Italian seasonings
1 tsp seasoned salt
1 tsp dried basil
3 beef bouillon cubes
7 to 8 hot banana peppers, seeded and sliced
Hard rolls
In a deep baking pan, place roast and 1 inch of water. Sprinkle
with salt and cover with onions. Cover and bake at 350 degrees for
1 1/2 hours or until the meat is tender. Remove meat; refrigerate
until firm. Chill broth. Cut the meat into thin slices.
Place in a 13x9x2 inch baking pan; set aside. Meanwhile, in a
saucepan, combine broth with remaining ingredients except rolls.
Bring to a boil; reduce heat and simmer for 10 minutes. Pour over
the meat. Cover and refrigerate for 24 hours. Reheat, covered, at
325 degrees for 1 hour. Serve on hard rolls. Yield: 20 to 24
sandwiches.
Category: Beef Veal Recipes