SLOW ROASTED, HOME GROWN BEEF
CREAMY HORSERADISH SAUCE
WOOD FIRED ITALIAN CRUST
MOZZARELLA & PROVOLONE
I can't remember a singe family function from my childhood that didn't include hot beef sandwiches. Growing up on a farm, beef was one of those things we never ran out of, so it makes sense. I spent an embarrassing amount of time researching where the hot beef sandwich originated. It seems every immigrant group arriving throughout the 1800s made their own variation. The German-ish concoction is the one I grew up with, and it's so quintessentially Wisconsin.
I very slowly cooked our home-grown, well-marbled chuck roasts with onion, celery, and a few top secret seasonings my mom told me about, then you let it cook until it all falls apart into its own gravy. I think it tastes best scooped onto the cheapest hamburger bun you can find. For the pizza though, I made a creamy horseradish sauce and topped it all with a pile of cheese. It's new but nostalgic, and it's the kind of comfort food we all need in our lives.