Ingredients
1 tbsp. kosher salt
1 tsp. dried lavender or herbes de Provence
2 tbsp. coffee
1 tbsp. sweet paprika
1 1/2 tsp. smoked paprika
1 piece boneless beef top round
2 tbsp. olive oil
1 large white onion
1 red bell pepper
1 yellow bell pepper
1 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
4 tbsp. butter
6 hoagie rolls
6 slice provolone cheese
2 c. shredded iceberg lettuce (optional)
Preparation
Step 1To make roast beef: Preheat oven to 350 degrees. Pulse salt and lavender together in a spice grinder or blender until finely ground; transfer to a medium bowl. Alternatively, crush the lavender together with the salt in a small bowl using your fingers or the back of a spoon. Add in coffee and both paprikas.Step 2Rub coffee mixture over entire surface of top round, then arrange on a rack in a roasting pan and roast until a meat thermometer inserted in the thickest part of the beef registers 125 degrees, about 1 hour. Let cool 1 hour, then cover and chill until completely cold, 4 hours. Slice against the grain as thinly as possible.Step 3To make sandwiches: Heat oil in a large skillet over medium heat. Add onion and peppers and cook, stirring occasionally, until softened and just caramelized, about 15 minutes; add salt and pepper. Meanwhile, working in batches, melt about 1 teaspoon butter per roll in a large skillet over medium-high heat. Brown cut sides of rolls until toasted and golden, 1 to 2 minutes; transfer to a plate. Repeat with rest of butter and rolls.Step 4Return skillet to heat and melt remaining 2 tablespoons butter. Working in 2 batches, add sliced beef and cook, tossing occasionally, until browned, 3 to 4 minutes. Return all beef to skillet. Scatter onion and peppers over beef, then top with cheese and cook, without stirring, until cheese melts, 2 to 3 minutes more. Transfer beef mixture to rolls and top with lettuce, if using.
