All products from Irving’s are vacuum-packed and have a minimum shelf life of 2 weeks in the refrigerator and up to 6 months in the freezer.
<br> Step 1- Heat the Gravy: Place gravy in a double-boiler (a pan that is inserted into a pot of simmering water). Heat all the fat and spices to just below boiling, being careful not to boil the gravy. Now turn the heat down/off to create an ideal holding environment for the gravy. <br> Step 2 – Making the Sandwich. It’s important NOT to put the beef in the gravy until you’re ready to make your Italian Beef sandwich. Separate beef slices, and dip 3 to 4 oz. of beef into the gravy for 30 to 45 seconds. Place hot beef in French bread or crusted roll. Stir the gravy and ladle 3 to 4 oz. onto the sandwich. For best results, always ladle the gravy from the bottom of the pan to the top of the pan to insure an even distribution of spices on the sandwich. Never allow the beef to sit in the gravy for long periods as that will cause it to toughen and shrivel. <br> When finished, remove any beef from gravy and cover. Refrigerate both for re-use.