Teriyaki Triple Garlic Beef and Cheese Open-Face Bomber

FOR THE BEEF: Heat oven to 300°F. With sharp knife, cut several slits in each roast; stuff slits with slivered garlic. Rub roasts with granulated garlic and place in hotel pan; pour teriyaki sauce over roasts. Cover tightly with aluminum foil. Roast in 300ºF oven 2 ¹ /2 hours or until beef is tender, turning roasts over after 1 hour. Remove roasts from pan. Skim off fat from drippings; reserve drippings in pan. Let roasts stand 30 minutes to cool; carve against the grain into thin slices. Return slices to pan; cover and hold at 165°F in food warmer for service.

FOR GARLIC OIL: Combine oil and garlic; refrigerate, covered. Note: Use in one day; discard any unused oil and do not mix old and new batches.

FOR EACH SERVING, TO ORDER: Arrange 4 oz. beef on bottom half of 1 roll. Ladle 2 Tbsps. pan drippings over beef; top with 2 slices cheese.