Cooking with Rena Lee

Yield:6

INGREDIENTS:

	FOR THE ROAST BEEF
1 tbsp	kosher salt
1 tsp	dried lavender or herbes de Provence
2 tbsp	ground coffee
1 tbsp	sweet paprika
1 1/2 tsp	smoked paprika
2 1/2 lb	piece trimmed, boneless beef top round
	FOR THE SANDWICHES

DIRECTIONS:

To make the roast beef: Preheat oven to 350`F. 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 coffe and both paprikas.
Rub 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 beef registers 125`F, about 1 hour.
Let cool 1 hour, then cover and chill until completely cold, 4 hours. Slice against the grain as thinly as possible.
To 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 tsp butter per roll in a large skillet over medium-high heat. Brown cut sides of roll until toasted and golden, 1-2 minutes; transfer to a plate. Repeat with rest of butter and rolls.
Return skillet to heat and melt remaining 2 tbsp butter. Working in 2 batches, add sliced beef and cook, tossing occasionally, until browned, 3-4 minutes. Return all beef to skillet.
Scatter onion and peppers over beef, then top with cheese and cook, without stirring, until cheese melts, 2-3 minutes more. Transfer beef mixture to rolls and top with lettuce, if using.