INGREDIENTS:9-10 pounds beef loin, top sirloin butt (IMPS/NAMP 184), well-trimmed
3 garlic cloves, crushed
2 quarts water
½ cup chopped oregano
¼ cup salt
1 Tbsp. freshly ground black pepper
1 ½ tsp. red pepper flakes
24 French rolls, split without cutting through
1 pound, 8 oz. sliced mozzarella cheese
3 pounds roasted red and/or green bell pepper stripsDIRECTIONS:Place beef in roasting pan; rub with garlic. Roast uncovered in 450° oven for 40 minutes. Reduce heat to 425°F. Add water, oregano, salt, black pepper, and red pepper to pan. Continue to roast uncovered about 45 minutes more to internal temperature of 145°F, basting occasionally. Remove beef from pan; cover and refrigerate 24 hours. Pour pan juices into bowl; cover and refrigerate overnight. (When chilled, remove and discard fat from top of juices.) With electric slicer, slice chilled beef paper thin. Divide beef into 24 4-ounce portions; cover and refrigerate. Heat beef juices in saucepan; keep hot. For each sandwich, to order: Heat one roll, or grill on cut sides. Heat one beef portion in juices. Place heated beef in roll with 1 ounce cheese and 2 ounces pepper strips. Close roll and serve immediately.SERVINGS:24 servingsFrom:Joe Buonavolanto, Jr., Buona Beef, ChicagoPHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN'S BEEF ASSN.