The Demon
Well-Known Member
You guys are so far ahead of me. Dang. I just try and keep up with you guys.Lunch!
Kind of an open-faced Philly/French Dip mashup.
Braised a 3# Chuck at 350° for 2.5 hours until tender. Sautéed onions and peppers. I was out of Provolone so shredded Mozarella and sliced Gouda on top of the bread, 450° oven until melted.
Topped with the meat and generous au jus spooned over that.
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