Roast beef sammies on homemade buns

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SmokinAl

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Jun 22, 2009
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We were at Sam's a couple of weeks ago. They had whole beef tenderloins & whole ribeyes on sale. I ended up buying 1- 9 lb. tenderloin, and 1- 22 lb. ribeye. Trimmed them both up, mixed the trimmings together & ran them through the grinder for some awesome burgers. Next I cut both pieces into 2" thick steaks, with the exception of the thick end of the tenderloin. I kept a piece about 6 or 7 inches long. There is a little flap of meat at the end so I tied the roast up to make a nice uniform log. Here's what it looked like tied up.


  Next I put celery, carrots, onions, garlic, and a tomato in an aluminum pan with a little Montreal steak seasoning & olive oil.


I roasted them in the oven at 400 for about 1/2 hour. Then I added 1 can of French onion soup & the tenderloin.


Into the smoker at 225. Using my Smoke Vault & red oak for the wood.


Running along at 225.


We like rare beef so I wanted to pull it out at 120, but 122 is OK.


Let it rest a little, while I make the au jus. First strain everything in the pan.


Add 1 cup red wine. Bring to a boil, reduce to simmer & simmer for about 20 minutes.


Buns out of the oven.


Sliced in half with a slice of provolone on each half. Into the oven to melt the cheese.


Now to slice the tenderloin. No need for the meat slicer. I have a real good slicing knife.


Next, I like some Horseradish sauce on my bun. Then dip in au jus & pile it on.


Lets eat!


I can't have a sammie like this very often, because of the cost. But it's quite a treat when we do.

Thanks for looking. Hope you enjoyed the show.

Al
 
Oh Baby that looks Fantastic...been a while since i smoked a tenderloin but after seeing this it will be in the near future, Thanks for sharing Al...it is lunch time here and now the belly is really Growling. 
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Oh Baby that looks Fantastic...been a while since i smoked a tenderloin but after seeing this it will be in the near future, Thanks for sharing Al...it is lunch time here and now the belly is really Growling. 
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 Sorry Man, didn't mean to get you too crazy. Thanks for the compliment!!

Al
 
Dear God, that looks like heaven.  Add some kind of cheese to that sandwich and it might be my death row meal haha.  Great cook! Points!
Thanks Buddy,

It has 2 slices of provolone melted on both halves. Now I guess you can leave this world a happy man.

Al
 
Holy scumptous ol lishis !! your killing me here,,,,West coast time sucks,,only 10:30 my time toooooo long till lunch and you made me very hungry!!

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A full smoker is a happy smoker - stay happy 

DS
 
 
 
Holy scumptous ol lishis !! your killing me here,,,,West coast time sucks,,only 10:30 my time toooooo long till lunch and you made me very hungry!!

points.gif


A full smoker is a happy smoker - stay happy 

DS
 
Thanks DS! It's about 3:00 PM here & were just about ready to have a late afternoon snack on that roast beef!!

Al
Haha you're right. I was so excited about the beef I missed the cheese!
Easy to do Buddy! Like I said in the thread, we don't do this often, but when we do it's a real treat!!

Al
 
 
Dear God, that looks like heaven.  Add some kind of cheese to that sandwich and it might be my death row meal haha.  Great cook! Points!
 Thanks for the compliment & the points!

When I was here before I don't remember the point thing. Is that something new or did we always have it & never used it.

Al
 
Man, that looks good. I may try something similar with a rib roast. They were on sale here about 3 weeks ago for $5.99/lb so I picked up 3 of them.
 
Great looking Sandwee! French dips are a regular event at our house! So good!

POINTS!!!!
 Thanks DS! Thanks for the points! I wish I could eat these 3 times a day!

Al
 
Man, that looks good. I may try something similar with a rib roast. They were on sale here about 3 weeks ago for $5.99/lb so I picked up 3 of them.
 Thanks Buddy,

I think just about any cut of beef sliced thin against the grain dipped in au jus would be good. If your talking standing or prime rib roast, it would be awesome for this. Actually a ribeye is my favorite cut of beef. Judy (my wife) likes the tenderloin. Of course it costs twice as much! DUH!

Al
 
Looks great! I agree Ribeye has more flavor and $3-$4 per pound cheaper...JJ
 
 
Looks great! I agree Ribeye has more flavor and $3-$4 per pound cheaper...JJ
Hey JJ, I'm finally starting to win the battle with Judy, she told me to take a Ribeye out of the freezer for tomorrow night. I have both Ribeye's & Filet mignon's in there. Maybe she's finally coming around. 

Al
 
 
Looks great! I agree Ribeye has more flavor and $3-$4 per pound cheaper...JJ

Hey JJ, I'm finally starting to win the battle with Judy, she told me to take a Ribeye out of the freezer for tomorrow night. I have both Ribeye's & Filet mignon's in there. Maybe she's finally coming around. 

Al

YUM YUMMMMMM... Thumbs Up

you might wanna take a couple more rib eyes out.. we can be there in about an hour and 15 minutes...
 
Nope this won't do. It's just not right.

I'm sorry but this post is just too cruel.

You have to be heartless to post anything that looks this good when we can't have any. Just saying.

Points for making us suffer.

Now I will have to do this. Sigh.

Disco
 
Wow. I dont know what to say. :drool

I bet i could eat that a couple times a week.

Just looks awesome.
 
 Thanks for the compliment & the points!

When I was here before I don't remember the point thing. Is that something new or did we always have it & never used it.

Al

I've only been on the site for a couple of years now so I'm not really sure when the points started. I do know that I didn't realize what they were until about a year in haha
 
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