This is mine. I have had many requests for the recipe. Enjoy!

Italian Beef Sandwiches
serves 10-12

1 boneless top sirloin beef roast, about 3½ pounds with most of the fat trimmed off
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon crushed red pepper

The juice
4 cups of hot water
2 cubes of bouillon (Knorr brand)

The sandwich
2 packs French Rolls (Turano)
3 green bell peppers
1 tablespoon olive oil
1 cup hot giardiniera (Pagliacci Hot Italian Style Pepper Spread)

Mix the rub ingredients in a bowl. Sprinkle it generously on the meat and massage it in. Let the meat sit at room temp for about 1 hr. Meanwhile, preheat the to 450F. Place the roast in a roasting pan and roast for 15 minutes. Turn the oven temperature down to 350F and cook until the internal temperature is 135F, about 20-40 minutes more.

Remove the roast from the pan, reserving pan drippings, and set aside to rest for 20-30 minutes. To make the juice, deglaze the pan with the water and boullion and set aside. Tightly wrap in double foil and refrigerate several hours, preferably overnight. Chilling the meat allows for easier slicing. When the meat is chilled, very thinly slice the meat. Set aside. The meat and juice can be made a day ahead.

Cut the bell peppers in half and remove the stem and seeds. Slice into 1/4" strips. Heat a saute pan over medium high heat. Add oil. When oil is hot add peppers and saute until they have softened and brown slightly, about 15 minutes.

Put the juice pan on the stove top over a low heat, just a gentle simmer. Soak the meat in the hot juice for about 2 minutes. Do not over soak the meat. It will become tough and chewy.

To assemble the sandwich, spoon some juice directly onto the bun. Top with the soaked meat followed by the green peppers and giardinera