Sunday, November 15, 2009

Hot Chicago Italian Beef Sando's

So we finally got the Top Round Roast cooked off, rested and chilled, then sliced. Doctored up the au jus a little and here it is. Just to let you know the sandwich was well over a pound of meat plus a little provolone, and sauteed red bell peppers on a demi- baguette. And our plates were cleaned off!! We washed it all down with a little Rogue Hazelnut Brown Nectar amongst some other adult beverages.

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