Cheesesteak Sandwiches

Remove roast from the refrigerator 1 hour before cooking, to bring to room temperature.

Stir together spices and salt in a small dish. Rub the mixture all over roast.

Preheat oven to 325° F. Place the oven rack in the lower third of the oven. Place roast on a V-rack in a roasting pan. Cook until the internal temperature taken with an instant-read thermometer reaches 135° F (medium-rare), about 1 1/2 hours. The roast will continue to cook once removed from the oven.

While the roast cooks, heat oil in a large sauté pan over medium-high heat. Add onions and cook, stirring occasionally, for about 10 minutes, until they’re translucent and the edges are starting to brown. Adjust heat to medium-low, add peppers and continue cooking, stirring occasionally, for 20 to 30 minutes, until vegetables are completely soft and onions have caramelized. Turn off the heat and cover the pan while the roast finishes cooking.

Remove roast from the oven and tent loosely with foil for 20 minutes. Cool to room temperature, then use a very sharp carving knife to slice as thinly as possible. Slice rolls most of the way through, but leave a “hinge” remaining along one side.

Preheat oven to 300° F.

Pile sliced beef on French rolls, then top with a spoonful of onion-pepper mixture and a slice of cheese. Place the sandwiches filling-side up on a rimmed baking sheet and heat for 7 to 12 minutes, until the filling is hot and cheese has melted. Serve hot.