What do you get when you cross my Ridiculously Tasty Roast Beef with The Pioneer Woman’s Drip Beef Sandwiches? Oh you know, just the deliciousness that is Banana Pepper Roast Beef – the newest in the list of my “Cooking for a Crew” recipes.
One of my duties on the ranch is to feed the crews of folks who help us on the days when the work load is more than my husband and I can handle on our own. On a typical crew day, I serve breakfast and a noon meal to the guys and gals who help us out. The food serves as a sort of payment in return for their help, so whatever I fix has got to be good. No pressure, right?
Anyway, when it came time to plan our preconditioning meal (preconditioning = the calves getting an immune system boost with a second round of vaccinations), I didn’t want to stick with the same old recipes that I always make. So, I decided to try making a roast that was seasoned up like Drip Beef and cooked like Ridiculously Tasty Roast Beef. I am not one to brag, but the results were pretty much magical But don’t take my word for it – see for yourself!
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Always thaw meat in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 3 pounds rump or sirloin tip roast
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons chopped pickled banana peppers
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil, more for brushing rolls
- 2 cups beef broth
- 1/2 cup juice from the pickled banana pepper jar
- 8 whole wheat rolls
- 8–16 slices provolone cheese
- Preheat the oven to 375 degrees.
- Mix together in a small bowl the rosemary, banana pepper, salt, pepper, and olive oil. Let the mixture sit 5-10 minutes.
- Place the roast on a baking rack over top of a roasting pan. If you do not have a roasting pan using a 9×13 cake pan works perfectly fine. Massage the roast with the rosemary-banana pepper mixture, generously covering the roast on all sides.
- Pour the beef broth and juice into the roasting, or cake, pan. Position the roast on the baking rack so that the fat side is facing up, insert an oven safe meat thermometer into the thickest part of the roast (this is important to ensuring the doneness of the roast), and place in the oven. Roast for 45 minutes, or until the thermometer reads 125 degrees. During this time, do not open the oven door no matter how tempting it is.
- Once the internal temperature reaches 125 degrees, turn the oven down to 250 degrees and roast an additional 20 minutes, or until the internal temperature reaches 135 degrees. When the internal temperature reaches 135, remove the roast from the oven and loosely tent with aluminum foil. The internal temperature will continue to rise to around 145 degrees. Let the roast rest tented for at least 10 minutes.
- Once the roast has rested, and is cool enough to handle, place it on a cutting board and thinly slice. Pour the juices from the roasting, or cake, pan over the meat and toss so that each slice gets a nice coating.
- While the roast it resting in its juices, preheat the oven to broil. Brush (or spray) the inside of the rolls with olive oil and place on an oven safe baking sheet open and oil side up. Broil about 1 minute or until lightly toasted. It is a good idea to have the oven light on and stay close to avoid burning your rolls – trust me, I speak from experience.
- To assemble sandwiches, cut one slice of provolone in half and put the halves down on the roll side-by-side or you could use two slices if you like it a little cheesier. Take a moderate handful of the sliced roast beef and spread over the cheese side of the roll. Close the sandwich, wrap in foil, and place in the oven, or a roaster, at 200 degrees for about 20 minutes, or until the sandwiches are warm to the touch and the cheese is melted.
- Serve plain, or topped with whatever sandwich fixin’s trip your trigger – sauteed onions, jalapenos, horseradish… basically whatever you’d like! 😉