Recreating an authentic Italian beef at home sounds easy, but it's surprisingly hard to do without an industrial meat slicer. I don't know about you, but that's one piece of kitchen gear that I don't have. Fortunately, if you give up on roasting the beef yourself, there's another way.

Why this recipe works:

Using thinly sliced roast beef from a trusted butcher ensures a tender Italian beef, solving the problem of slicing at home.

To make an extra beefy jus, roasted beef bones and sautéed sliced stew meat are simmered for hours.

The thinly sliced roast beef warms in the jus at 140°F, the ideal temperature for balancing tender texture without losing juiciness.

Note: For best results, use high quality freshly-sliced roast beef from the deli counter.