The Philly-Style Roast Beef & Broccoli Rabe Hoagie (Print version)

A hot Philly-style roast beef hoagie with garlicky broccoli rabe, sharp provolone, and savory jus tucked into crusty rolls.

# Ingredients:

For the broccoli rabe

01 - 1 large bunch broccoli rabe, thick stem ends trimmed
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, thinly sliced
04 - 1/4 teaspoon crushed red pepper flakes
05 - 1/2 teaspoon kosher salt, plus more for blanching water

For the beef and jus

06 - 1 1/2 cups (360 ml) beef stock
07 - 1 tablespoon Worcestershire sauce
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon Italian seasoning
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon unsalted butter
12 - 1 lb (450 g) thin sliced cooked roast beef

For the hoagies

13 - 4 Italian hoagie rolls, split but not cut all the way through
14 - 8 oz (225 g) sharp provolone, sliced
15 - Roasted long hot peppers or pickled cherry peppers, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2 minutes, then drain well and press out excess water.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for 20-30 seconds. Add the broccoli rabe and salt, then toss for 3-4 minutes until tender and glossy.
03 - In a saucepan, simmer beef stock, Worcestershire sauce, garlic powder, Italian seasoning, and black pepper for 5 minutes. Stir in the butter until melted.
04 - Reduce the jus to low heat. Add the roast beef in loose piles and warm for 30-60 seconds, just until hot and juicy. Do not boil.
05 - Place the split rolls on a baking sheet. Add provolone inside each roll and broil for 1-2 minutes until the bread is lightly toasted and the cheese softens.
06 - Pile warm roast beef into each cheesy roll. Top with garlicky broccoli rabe and peppers if using. Spoon a little jus over the beef and serve extra jus on the side.

# Good to know:

01 - Best served hot, right after assembly.
02 - Use thin sliced roast beef so it warms quickly without toughening.
03 - Serve extra jus on the side for dipping instead of soaking the roll.

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