CHICAGO-STYLE ITALIAN BEEF SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 5h5m
Yield 6 sandwiches
Number Of Ingredients 16
Steps:
- For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
- Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
- Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
- Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
- Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
- For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
- Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!
CHICAGO ITALIAN BEEF SANDWICH
Steps:
- Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
- Preheat oven to 275 degrees F.
- Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
- Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
- Cool broth in roasting pan and remove the fat that rises to the top. Strain.
- Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.
ITALIAN BEEF SANDWICHES
Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.
Provided by Dick Pierce
Categories World Cuisine Recipes European Italian
Time P1DT2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g
FAVORITE ITALIAN BEEF SANDWICHES
I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. -Kris Swihart, Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,
Nutrition Facts : Calories 376 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
SLOW-COOKER BOARDWALK ITALIAN BEEF SANDWICHES
These sandwiches are so yummy. They are definitely something I make often because my family loves them. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place beef and onion in a 3 1/2-quart or larger slow-cooker.
- Add water, pepper juice, salad dressing mix and garlic.
- If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
- Cover and cook on low 8-10 hours or until beef is very tender.
- Brush cut sides of rolls with some of the cooking liquid.
- Transfer beef to cutting board; slice thinly.
- Serve on rolls with arugula, sliced tomatoes and sliced peppers.
Nutrition Facts : Calories 636.2, Fat 30.1, SaturatedFat 11.2, Cholesterol 170.1, Sodium 1069.2, Carbohydrate 34.8, Fiber 2.4, Sugar 3.6, Protein 53.4
ITALIAN BEEF SANDWICH
Please the whole table when you serve this Italian Beef Sandwich recipe. Roasted peppers and grated Parmesan cheese add extra flavor to an Italian Beef Sandwich which takes only 10 minutes to prep!
Provided by My Food and Family
Categories Lunch
Time 6h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Drain peppers, reserving 1/4 cup liquid. Place meat in Slow Cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
- Remove meat from Slow Cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
- Serve in bread.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
BOARDWALK ITALIAN BEEF SANDWICHES
Delicious, tangy, sandwichs, and very easy! Put together before you leave for work, and when you come home, aromatic beef sandwichs await you. Hope you like it!
Provided by swimmer175
Categories Lunch/Snacks
Time 8h10m
Yield 6 sandwichs, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place beef and onion in a 3-1/2 quart or larger slow cooker.
- Add water, pepper juice, salad dressing mix, and peppers.
- Cover and cook on low 8-10 hours or until beef is VerY tender.
- Slice or shred beef, serve on rolls and top with peppers and onions.
- Enjoy! :).
Nutrition Facts : Calories 637.1, Fat 30.1, SaturatedFat 11.2, Cholesterol 138.3, Sodium 1096.5, Carbohydrate 35.1, Fiber 2.3, Sugar 3.7, Protein 53.4
BEST ITALIAN BEEF SANDWICHES
I love having friends over for a "winter picnic" each year, and these sandwiches are really a hit with potato salad and baked beans. The beef freezes well, which makes it handy to have on hand for last-minute meals.
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 20-24 sandwiches.
Number Of Ingredients 13
Steps:
- In a deep baking pan, place roast and 1 in. of water. Sprinkle with salt and cover with onions. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Cut into thin slices. Place in a 13x9-in. baking pan; set aside. , Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325° for 1 hour. Serve on hard rolls.
Nutrition Facts :
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