Super Bowl XLVIII Recipes

For roast beef:

• 1 tablespoon(s) kosher salt
• 1 teaspoon(s) dried lavender or herbes de Provence
• 2 tablespoon(s) coffee
• 1 tablespoon(s) sweet paprika
• 1 1/2 teaspoon(s) smoked paprika
• 1 piece(s) (2 1/2-pound) boneless beef top round

For the sandwiches:

• 2 tablespoon(s) olive oil
• 1 large white onion, thinly sliced
• 1 red bell pepper, stemmed, cored, and thinly sliced
• 1 yellow bell pepper, stemmed, cored, and thinly sliced
• 1 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper
• 4 tablespoon(s) (1/2 stick) butter, divided
• 6 hoagie rolls, split
• 6 slice(s) Provolone cheese
• 2 cup(s) shredded iceberg lettuce (optional)

Directions

1. To 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.
2. 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 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.
3. 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 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.
4. Return 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.

Spinach Artichoke Dip

(Photo credit: Jim Franco/Realsimple.com)

Ingredients

• 1 10-ounce box frozen cut or chopped spinach, thawed
• 1 12-ounce jar artichoke hearts, drained and roughly chopped
• 1/2 cup whipped cream cheese
• 3/4 cup sour cream
• 1 cup grated Cheddar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• pita chips, tortilla chips, or sliced French bread
• 1 lemon, cut into wedges (optional)