Torched Jalapeño Roast Beef Sandwiches

Torched Jalapeño Roast Beef Sandwiches

Steps

For the Au Jus

  1. Bring the beef broth to a boil and transfer to a blender. While blending, drop in cold, cubed butter to emulsify. Season with salt and pepper to taste.

For the Jalapeños

  1. Cut the jalapeños into thin strips and transfer to a stainless steel pan. Toss with grapeseed oil, salt and pepper. Torch the jalapeños with the TS8000 until they evenly blister.

To Assemble

  1. Place roasted beef into the au jus and hold warm.
  2. Butter and toast rolls. Place a layer of provolone inside the rolls, and then melt the cheese holding the torch 2 inches away from the cheese until evenly melted.
  3. Top with warm roast beef, charred jalapeños, and sautéed onions.

What You'll Need


TS8000
TS8000

Max Heat Torch for Faster Work Times

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TX9
TX9

14.1 oz. Propane Hand Torch Cylinder

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Ingredients

  • 2 lbs roast beef, thinly sliced
  • 2 cups beef broth
  • 2 tbsp cubed, unsalted butter
  • 2 one-ft soft Italian hero rolls
  • Butter, to toast rolls
  • ½ lb thinly sliced provolone cheese
  • 1 large sautéed white onion
  • 2 jalapeños, quartered, seeded and deveined
  • 1 tbsp grapeseed oil

Materials

  • Stainless steel pan
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