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Leftover Roast Beef Rolls

 
Type of Dish: Main
Serves:
4
Prep Time:
10 min
Marinating Time:
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Weeknight dinners

You will find yourself making twice as much roast beef as you need so you can make these the day after. They're disgustingly rich and yummy, possibly not fab for the boyish figure.

Goes Well With

Ingredients

  • 4
    packet(s)
    Roast Beef
    enough for 4 rolls, cut into the thinnest slices possible or buy shaved roast beef from a deli.
  • 1
    cup(s)
    Veal Stock
    top quality, or tetra pack beef stock at a pinch
  • 1
    whole
    Onion(s)
    large, peeled and very thinly sliced
  • 2
    tbsp
    Olive Oil
  • 2
    tbsp
    Fresh Flat-leaf Parsley
    finely chopped
  • 4
    whole
    Italian Style Bread Rolls
    crispy, buttered

Directions

  • 1 Heat your flat grill to medium and fry the onion in the oil. When the onion is cooked, add the thinly sliced beef and warm through, tossing with tongs.
  • 2 Pour the veal stock over the top and add the parsley. Cook for a minute for the beef to absorb the stock and for it to reduce slightly.
  • 3 Divide the mixture between the four bread rolls.
  • 4 Season with salt and freshly ground black pepper.

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