Italian Beef and Roasted Vegetable Sandwiches
Discover how Tri-Tip Roast can bring your Italian beef sandwiches to new heights.
Cook Time: 1 hrs 45 mins
Servings: 6
Ingredients: 12
Ingredients
Preparation
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Step 1
Preheat oven to 425°F. Combine 2 teaspoons thyme and garlic. Press evenly onto all surfaces of beef Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Toss bell pepper strips and tomatoes with oil, remaining 1 teaspoon thyme and salt on rimmed baking sheet.
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Step 2
Roast beef in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast pepper mixture in oven with roast 30 to 40 minutes or until vegetables are tender and begin to brown, stirring once.
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Step 3
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
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Step 4
Meanwhile, combine mayonnaise and basil paste; spread evenly onto cut surfaces of rolls. Carve roast into thin slices; season with salt and pepper, as desired. Top each roll evenly with beef, pepper mixture, cheese and arugula. Close sandwiches.
Nutrition Information
444 Calories
4g SAT FAT
33g PROTEIN
4 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 444 Calories; 144 Calories from fat; 16g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 74 mg Cholesterol; 689 mg Sodium; 44 g Total Carbohydrate; 3.6 g Dietary Fiber; 33 g Protein; 4 mg Iron; 13.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.5 mg Zinc; 27.4 mcg Selenium; 93.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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