Italian Roast Beef Over Wonder Bread
'Our moms used to make roast beef over Wonder Bread all the time - they'd make so much of it that it could feed an army. We'd always eat as much as an army, so nothing ever went to waste.' - Sal Basille and Francis Garcia, hosts of Cooking Channel's Pizza Masters and authors of Statin Italy: Nothin' but the Best Italian-American Classics, from Our Block to Yours
- 4 pounds top round beef
- 6 tablespoons chopped garlic
- 1 bunch fresh flat-leaf parsley, leaves and stems chopped
- 6 tablespoons grated pecorino
- 1/2 cup olive oil
- Black pepper
- 2 white onions, sliced
- 4 beef bouillon cubes
- 1 tablespoon all-purpose flour
- 1 tablespoon salted butter
- Preheat the oven to 375 degrees F.
- With a power drill, carve a dime-size hole in the center of the beef all the way through the meat. If using a knife, insert the knife so it goes all the way through the meat, then do it again with the knife at a 90-degree angle to the first cut, so that the two slices make an X.
- Stuff the garlic, parsley, and cheese into the meat from both sides. Liberally coat the outside of the beef with olive oil and season with salt and pepper.
- Spread the onions to cover the bottom of a medium baking pan. Place the beef on top and bake for 30 minutes. Reduce the oven temperature to 250 degrees F and bake for 15 minutes more. Once the inside temperature of the beef registers 135 degrees F on a meat thermometer, it's ready.
- While the roast beef is cooking, make the gravy. In a medium saucepot, bring 3 cups of water to a boil. Stir in the bouillon cubes, stirring until the bouillon has completely dissolved. Add the flour and butter to the pot and whisk until smooth. Cook until the mixture has reduced to a thick, gravy-like consistency, 2 to 3 minutes. Pull it off the heat and serve over the roast beef with the onions from the bottom of the pan.
- Excerpted from the book STATEN ITALY by Francis Garcia and Sal Basille. © 2015 by Francis Garcia and Salvatore Basille. Reprinted by permission of Grand Central Life and Style. All rights reserved.