THE CUSIMANO SPECIAL ('DA CUZ, FOR SHORT)
Beef au jus, Italian style, on a roll with provolone sauce, roasted peppers and pickled peppers. This is how Johnny C. rolls and this sandwich is for him.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gather your ingredients.
- Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
- When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
- In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
- Preheat a large cast-iron skillet over medium-high heat.
- Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
- Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
- Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
- To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
Ahmed HMDY
[email protected]This is the best Cusimano Special Da Cuz recipe I've ever tried. It's the perfect combination of flavors and textures.
Zahoor
[email protected]I've been making this dish for years and it's always a hit. It's a classic recipe that everyone loves.
tibor toth
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Sewey Gigi
[email protected]I'm not a great cook, but even I was able to make this dish. It's really that easy!
Eccentric Diva
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Qari Ilyas
[email protected]I love that this recipe is so versatile. You can use different types of meat, vegetables, and cheese to create your own unique dish.
Agyare Bismark
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a hit.
Bataa Battumur
[email protected]I've made this dish for potlucks and parties and it's always a crowd-pleaser.
Murphy Kester
[email protected]I served this dish with a side of rice and it was a perfect combination.
Pantoma Pantoma
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chicken.
Hassaan Asghar
[email protected]I'm not a huge fan of bell peppers, but I loved them in this dish. They added a nice sweetness and crunch.
Richard Cranium
[email protected]I made a few substitutions based on what I had on hand and it still turned out great. This recipe is very forgiving.
luli llabjani
[email protected]I followed the recipe exactly and it turned out perfectly. Thanks for sharing!
here store
[email protected]This recipe is a keeper! I'll definitely be making it again.
Phetogo Makitla
[email protected]I've made this dish several times now and it's always a hit. It's so easy to make and the results are always delicious.
High Bred
[email protected]The Cusimano Special Da Cuz lived up to its name! It's crispy on the outside and tender on the inside, with a cheesy, gooey filling that's both sweet and savory. My family devoured it in no time.