MySteak Legends Italian Beef
Nov 6
Written By MyForest Foods
Makes 2 sandwiches | Prep 10 minutes | Cook 15 minutes | Vegan as written
An Italian beef sandwich asks a lot of its roll. It needs to hold thin slices, peppers, giardiniera, and enough jus to make you reach for a napkin. Toasting the bread lightly helps it survive the first few bites.
For this version, sear MySteak before giving it a quick dip in a hot, peppery vegetable jus. That order lets the slices brown first and still gives the sandwich its essential drippy character. Add the giardiniera just before serving so it keeps its crunch. Put the remaining jus on the side and let everyone decide how wet their sandwich should get.
Ingredients
- 1 package (6.5 oz) MySteak, thawed if frozen
- 2 sturdy Italian rolls (check that they are vegan)
- 1 small yellow onion, thinly sliced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 2 tbsp pepperoncini brine plus a few sliced peppers
- 1/2 tsp Italian seasoning
- 1/3 cup giardiniera, drained (check label for vegan ingredients)
- Black pepper
How to make it
- Heat the oil in a skillet over medium heat. Cook the onion for 5 to 6 minutes until soft. Transfer it to a bowl.
- In the same skillet, cook thawed MySteak over medium heat, flipping often, until thoroughly heated and browned on both sides, about 5 minutes. Transfer to a plate.
- Add broth, soy sauce, pepperoncini brine, Italian seasoning, and black pepper to the pan. Simmer for 3 minutes, then return the onion. Taste before adding salt; the broth, soy sauce, and peppers may be salty enough.
- Split and lightly toast the rolls. Dip MySteak into the hot jus for a few seconds, then pile it into the rolls. Top with onion, sliced pepperoncini, and giardiniera. Serve the remaining jus alongside for dipping.
Vegetarian option The recipe is vegetarian as written. If adding cheese, use a dairy provolone made with vegetarian rennet.
Make it yours For a sandwich that travels better, keep the jus on the side and dip each bite.