INSTRUCTIONS

• If beef and gravy arrive frozen…properly thaw out in refrigerator (can take up to 2 days) or do a safe cold water-in-the-sink method. If bread is frozen, leave out on the counter overnight to thaw. Or fill you sink with cold water and submerge packaged beef and gravy in water, replacing with fresh water ever 30 minutes, for about 2 hours, making sure to keep beef below 40 degrees the whole time.
• Preheat oven to 400 for your rolls
• Take the thawed packet of Au Jus or “Gravy” and microwave for 20-30 seconds to help slightly melt and meld the seasoning and delectable beef fat. Shake it a bit and squish it together a bit to marry it all together.
• Cut a corner and pour into a large saucepan, making sure to squeeze out all those tasty bits! Bring to a very gentle simmer over medium/high heat. Do not simmer for more than 5 minutes.
• Gently “reactivate” your beautiful Turano French roll. Paint all around with a little coating of olive oil or paint in Mauro Provision’s Craft Giardiniera oil.  Place on a sheet pan and quickly bake at 400 for about 5 minutes.  The goal is a slightly subtle crunch to the bread, not full on hard toasted, so keep an eye on this.
• While that’s going, open the beef and gently sperate and “feather” all those shaved slices of tender prime beef.
• Take au just or “gravy” off heat and working in batches (about a handful per sandwich), gingerly place the beef into the just-simmered gravy (off the heat!) and steep da beef, while moving it around a little bit, for 1-2 minutes. Do not simmer. Do not boil.
• Place your bread on a square of parchment paper. OPTIONAL, make it a “combo” by putting a grilled Italian Sausage on the bottom first! Next, “skill crain” a nice tong-full of beef right into your bread. Go full on Beef Stand Style and make it a juicy beef, drag it trew the river or DIP IT by submerging the entire sandwich in the gravy.
• Lastly, top with at least 2-4 spoonfuls of Craft Giardiniera and then, if you have the patience, wrap in parchment for 1 minute. This is the magical “Beef Stand Minute” where all the flavors and texture marry and slightly evolve. Its worth it.