Ingredients
| HOAGIE ROLLS | |
| 1 pkg | active dry yeast |
| 1 c | warm water |
| 2 Tbsp | sugar |
| 1/8 c | vegetable oil |
| 1 tsp | salt |
| 2 1/2 c | all purpose flour |
| ROAST BEEF | |
| 1 | 2.5 – 3lb boneless bottom round roast |
| 3 | celery stalks cut in half |
| 1 lg | onions, vidalia, peeled & cut in large pieces |
| 2 tsp | salt |
| 2 tsp | pepper |
| 1 tsp | seasoning salt |
| 1/4 c | worcestershire sauce |
| ONION MUSHROOM SAUCE | |
| 1/2 stk | butter |
| 1/2 lg | onions, vidalia, peeled and sliced |
| 1/2 bx | fresh mushrooms |
| 3 Tbsp | liquid from roast beef |
| 3 pinch | worcestershire sauce |
| pinch | salt |
| pinch | pepper |
| 1 pkg | provolone cheese slices |
Directions
1
The day before you start your hoagie rolls you want to slow roast your boneless bottom round. Start by preheating the oven at 170 degrees.
Place cut celery and onion in the bottom of the pan. Rest the roast on top if it. Seal up with foil or a good lid and cook for 5 – 7 hours.
2
Once the beef has cooked remove from oven and set out to cool down. Once its cooled wrap the roast in foil (double wrap) place in a dish and put in the fridge.
3
Make sure to drain the broth from the roast including only the onions, just through out the celery. We just use that celery so the roast didn’t sit on the bottom of the pan.
4
In a mixing bowl, dissolve the yeast in 1/2 cup of warm water, add sugar and let stand around 5 – 10 minutes.
5
Add remaining water and sugar. Beat in oil, salt and flour until smooth. Stir in enough flour to form a soft dough.
6
Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
7
Place in a greased bowl turning once to grease the top.
8
Cover and let rise 45 minutes.
9
Punch dough down. Turn onto a lightly floured board, divide into 6 pieces.
10
Shape into long ovals. Place 2 inches apart on a greased baking sheets. With scissors cut a 1/4-inch slash across the top of each.
11
Cover and let rise 20 minutes.
12
Bake at 400° for 13 minutes until golden brown. Remove to wire racks to cool.
13
Once your hoagie rolls are all done, start slicing your roast beef nice and thin!
14
If you haven’t already slice the onions and mushrooms to the size you prefer.
15
start by placing the butter in pan and melting, adding the onions and mushrooms, season with salt, pepper, worcestershire sauce and the liquid from roast. Let simmer for about 10 – 15 minutes and add one slice of provolone cheese and stir till its gone! I also added 1 TBSP of butter and stir. Dump the roast beef in to the pan and cook until meat has been heated.
16
Now that all the ingredients are combined and dinner is done, start by cutting your hoagie roll and placing your provolone cheese and put beef mixture on the sandwich and add whatever else you chose and eat!!
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