Sandwich Cusimano (Da Kuz)

Votes: 1

How to Make - Cusimano Sandwich (Da Cuz)

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 2412, total fat 233 G., saturated fats 43 G., proteins 46 G., carbohydrates 43 G., fiber 8 G., cholesterol 176 mg, sodium 650 mg, sugar 12 G.

Rachel Ray shares the recipe for her husband John Cusimano's favorite sandwich, which she calls "Da Cuz": "Italian beef au jus on a bun with provolone cheese sauce, roasted peppers, and pickled vegetables. This is Johnny C's favorite sandwich."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 sweet peppers
6 tablespoons of butter
2 large onions, thinly sliced
4 cloves of garlic
4 tbsp flour
1.5 cups of milk
1.5 cups grated provolone cheese
450-600 g thinly sliced boneless ribeye steak
1.5 cups beef bone broth or consommé
1 teaspoon each of salt, black pepper, and granulated garlic
Hoagie buns
Hot cherry pepper
1 can giardiniera

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, butter, onions, garlic, premium flour, milk, provolone cheese, beef, bouillon, sandwich buns, cherry pepper, jardiniere

Cooking the dish according to the recipe:

Line a baking sheet with foil and preheat the oven to broil. Place the peppers on the foil-lined baking sheet and roast until the skins are charred, 15-20 minutes, turning once.
Once the peppers are evenly charred and soft, place them in a bowl, cover, and let cool.

In a small skillet over medium heat, melt 2 tablespoons of butter. When foaming, add the onion and cook, stirring, for 10 minutes. Chop the garlic and add it to the onion. Add about 0.5 cups of water and cook for another 10-15 minutes until light golden brown.
Heat a large cast iron skillet over medium-high heat.
Heat the saucepan over medium-high heat. Melt 4 tablespoons of butter and, when it foams, whisk in the flour and butter and slowly add the milk. Bring the sauce to a simmer and stir until it thickens and coats the back of a spoon. Stir in the cheese until melted, turn off the heat, and cover.
Place the oil next to the skillet and prepare a large, thin meat shovel or sturdy tongs. Pat the meat dry and separate the slices. Combine 1 teaspoon of salt, pepper, and granulated garlic in a small dish, then sprinkle the mixture over the meat. Fry half the meat at a time, basting the pan with oil, until crisp, 3-4 minutes per serving. Transfer the cooked meat to a serving platter in a mound. Add the bone broth to the skillet, bring to a simmer, and reduce the heat.
Peel and seed the roasted peppers (when you remove the peppers from the oven, place the buns in the oven to keep them warm).
Assembly:

Place a few spoonfuls of softened onion on the bun. Dip the beef in the broth and fill the buns with the meat. Top with roasted peppers, cheese sauce, cherry peppers, and giardiniera.