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Name: Rotisserie Roast Beef Mini-Subs with Horseradish Beer Cheese Sauce
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 1/2 pound eye of round; 6 mini-sub rolls; Beef Rub:; 2 teaspoons coarse black pepper; 2 teaspoons kosher salt; 1/2 teaspoon granulated garlic; 1/4 teaspoon ground coriander; 1/4 teaspoon Aleppo pepper; Horseradish Beer Cheese Sauce:; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 1 cup beer; 1 cup Monterey jack cheese shredded; 1 cup mild cheddar shredded; 1/2 teaspoon black pepper; 1 - 1 1/2 teaspoons grated horseradish; Salt to taste; For the Onions:; 2 sweet onions peeled and thinly sliced; 4 tablespoons unsalted butter; Salt to taste

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INGREDIENTS

2 1/2 pound eye of round
6 mini-sub rolls
Beef Rub:
2 teaspoons coarse black pepper
2 teaspoons kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon ground coriander
1/4 teaspoon Aleppo pepper
Horseradish Beer Cheese Sauce:
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 cup beer
1 cup Monterey jack cheese ; shredded
1 cup mild cheddar ; shredded
1/2 teaspoon black pepper
1 - 1 1/2 teaspoons grated horseradish
Salt to taste
For the Onions:
2 sweet onions ; peeled and thinly sliced
4 tablespoons unsalted butter
Salt ; to taste

Servings

INSTRUCTIONS

Preheat your rotisserie grill to medium high heat, about 400°f.

Mix together the dry rub ingredients. Lightly rub the beef with 1 teaspoon of oil and season all over with the dry rub. Spear the roast onto the rotisserie rod, secure using the tines, and let roast over indirect heat with the lid closed until the roast hits 127-130°f for medium rare, a little over 1 hour.

Meanwhile make the cheese sauce. In a medium pot over medium heat, melt the butter and whisk in the flour. Stir constantly until they combine in a light roux. Whisk in the beer in small amounts until it is all worked in and well blended. Add the cheese in small batches, whisking until it melts. Add the pepper and horseradish,taste for seasoning and adjust with salt as needed.

Caramelize the onions. Melt butter in a pan over medium low heat.Add the onions and stir occasionally until they turn soft and lightly browned. Don't rush this, you should take at least 30 minutes to slowly build the complex flavors of caramelized onions. Once the beef is done, remove from heat and let rest on a resting rack. Slice the beef thinly. Top the bun bottoms with the beef, onions, and drizzle with the cheese sauce.

Substitution Notes: For the beer in the sauce, we used an American style light lager but you can use whatever you like. An amber or stout will give you a darker color and deeper flavor.

The Aleppo pepper looks like red pepper flake but it is milder in heat and has a nice smoky flavor. You can just use red pepper flake or any red ground Chile (cayenne,chipotle, ancho).

I used store bought prepared horseradish. If using fresh,back off on the amounts some unless you really like the sinus clearing sting.

If you don't feel like caramelizing the onions, you can always just top your sandwich with french fried onions from the store like my son opted to do.

NOTES

Alert editor

Rotisserie Roast Beef Mini-Subs with Horseradish Beer Cheese Sauce

2 1/2 pound eye of round 
6  mini-sub rolls 
  Beef Rub: 
2 teaspoons coarse black pepper 
2 teaspoons kosher salt 
1/2 teaspoon granulated garlic 
1/4 teaspoon ground coriander 
1/4 teaspoon Aleppo pepper 
  Horseradish Beer Cheese Sauce: 
2 tablespoons all-purpose flour 
2 tablespoons unsalted butter 
1 cup beer 
1 cup Monterey jack cheese shredded
1 cup mild cheddar shredded
1/2 teaspoon black pepper 
1 - 1 1/2 teaspoons grated horseradish 
  Salt to taste   
  For the Onions: 
2  sweet onions peeled and thinly sliced
4 tablespoons unsalted butter 
  Salt to taste

Preheat your rotisserie grill to medium high heat, about 400°f.

Mix together the dry rub ingredients. Lightly rub the beef with 1 teaspoon of oil and season all over with the dry rub. Spear the roast onto the rotisserie rod, secure using the tines, and let roast over indirect heat  with the lid closed until the roast hits 127-130°f for medium rare, a little over 1 hour.

Meanwhile make the cheese sauce. In a medium pot over medium heat, melt the butter and whisk in the flour.  Stir constantly until they combine in a light roux.  Whisk in the beer in small amounts until it is all worked in and well blended.  Add the cheese in small batches, whisking until it melts.  Add the pepper and horseradish,taste for seasoning and adjust with salt as needed.

Caramelize the onions.  Melt butter in a pan over medium low heat.Add the onions and stir occasionally until they turn soft and lightly browned.  Don't rush this, you should take at least 30 minutes to slowly build the complex flavors of caramelized onions.  Once the beef is done, remove from heat and let rest on a resting rack. Slice the beef thinly. Top the bun bottoms with the beef, onions, and drizzle with the cheese sauce.

Substitution Notes:     For the beer in the sauce, we used an American style light lager but you can use whatever you like. An amber or stout will give you a darker color and deeper flavor.

The Aleppo pepper looks like red pepper flake but it is milder in heat and has a nice smoky flavor. You can just use red pepper flake or any red ground Chile (cayenne,chipotle, ancho).

I used store bought prepared horseradish. If using fresh,back off on the amounts some unless you really like the sinus clearing sting.

If you don't feel like caramelizing the onions, you can always just top your sandwich with french fried onions from the store like my son opted to do.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 6 Servings

Calories: 637
Calories from Fat: 361 (57%)

Amt Per Serving		% DV

	Total Fat 40.1g	53 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 1.4g
Cholesterol 147.4mg		45 %
Sodium 1955.6mg		67 %
Potassium 836.7mg		22 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 11.4g
Protein 52.2g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 637

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