Beef Sandwiches for the week

[PBCDad]

Hey all,

I'm not sure how many of you are in the same situation I am, but I'm the only one in the house that eats a lot of meat. I also like to plan out my lunches for the week, and the recent posts on the Baltimore Pit Beef got me hankering for some good sandwiches for next week. Of course, I loooove the Chicago Italian Beef sammies as well. I haven't yet made either recipe.

So my question is, are either of these recipes suited for leftovers? Would the Baltimore sandwich be good cold? Would you reheat the au jus for the Chicago sandwich and leave the meat cold? Would you reheat the meat in either case, or would it get overcooked and chewy? A microwave and a toaster oven are my only heating options at work.

Thanks for the advice.

[bep35]

When I do pulled beef or pulled pork I weigh out leftovers into 4 to 6 oz. portions, place them in plastic wrap which I pick up the corners on and twist into a ball and stick them in the freezer. Then 60 seconds in the microwave makes for a hot pulled meat sandwich. Works perfect.

[Jerod Broussard]

I did a sous-vide Eye of Round and had them for a week of sandwiches; portioned them out and put them in the refrigerator.

[PBCDad]

Do you then reheat for sandwiches, or eat them cold?

[Jerod Broussard]

Both.

[PBCDad]

I stopped by the store on my way home tonight, and picked up "chuck cross rib roast." Is this cut lean like a round, or fatty like a chuck? Wondering if I should be cooking pulled beef or one of the aforementioned sandwiches with it. Win win, I just need to know

[PBCDad]

I've looked around a little and it seems with cross rib roasts people either do pot roasts or take it to medium rare and slice thin, so I'm hoping it will behave like a top round roast. So my plan is to inject (and dry brine?), cook at 225 to an IT of 115 over the Chicago Italian Beef liquid to catch drippings, then sear it, cut it in half, use one half for next week's Baltimore Pit Beef sandwiches, and freeze the other half until the following week, when I combine it with the Chicago juice for Italian Beef sandwiches.

Anyone have suggestions for how to better go about this? Or other ideas for this cut? My lunch today is going to be lame compared to my imagination

[Thunder77]

One thing I have done with leftover pork loin and roast beef is to gently warm it back up by first heating up the juices or gravy, and then putting the meat in to warm it up. You could even do that in a microwave.

[PBCDad]

Thanks for the idea, it worked great. I reheated some for my wife by warming up some au jus in the microwave until hot, pouring over the meat slices, and then nuking it all together for 15 seconds. Stayed juicy and tender, and I think I'll use this method when eating my leftovers warm

[Thunder77]

Great! Glad it worked. 👍

[PBCDad]

Results: I used the Italian rub since I had planned to make the meat work double duty. Came up to 115 in just over an hour, much faster than I was planning for a 2.5 lb roast. 10 minutes of searing and they were ready for slicing. I sliced it in half and froze one half for next week. Here's the half to be stored



I sliced up the remaining half as thin as I could. Not paper thin, but was easy to chew so I call it a success.



Well I couldn't resist making myself a Baltimore Pit Beef sandwich that very day. Since it finished pretty early, the slices had gone into the fridge making for a cold sandwich, but wow it was really good! Very juicy, great flavor, and sooo much cheaper than deli roast beef. My daughter ate a whole sandwich too, and my wife (not a big meat eater at all) wanted a bunch of it for dinner, in the Au Jus. She said it was amazing, and said it tasted like roast beef except much juicier and better tasting. I'd call that a success The only problem is, I now have only enough left for one week of sandwiches instead of the two I was planning



By the way, no the pictures are not sideways, you just don't have the proper perspective

[EdF]

Awesome!

[fuzzydaddy]

The sandwich picture is killing me! Great job.