Boardwalkitalianbeefsandwiches Recipes

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CHICAGO-STYLE ITALIAN BEEF SANDWICH



Chicago-Style Italian Beef Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

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



Chicago Italian Beef Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 17

4 pounds top round with fat cap
3 tablespoons Italian seasoning
2 tablespoons salt
2 tablespoons fresh cracked black pepper
1 teaspoon cayenne
1 tablespoon paprika
1 teaspoon red chili flakes
3 tablespoons bacon fat, or canola oil
3 yellow onions, chopped
1 cup garlic, whole cloves
1/2 cup red wine
3 tablespoons Worcestershire sauce
1 cup beef stock
2 bay leaves
6 sourdough baguette rolls halved, toasted
1 cup chopped giardiniera vinaigrette vegetables
1 cup jarred red sweet peppers

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



Italian Beef Sandwiches image

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

4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

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



Favorite Italian Beef Sandwiches image

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

1 jar (11-1/2 ounces) pepperoncini
1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 cup water
1-3/4 teaspoons dried basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 large onion, sliced and quartered
12 hard rolls, split

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



Slow-Cooker Boardwalk Italian Beef Sandwiches image

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

3 lbs rump roast, trimmed of visible fat
1 medium onion, thinly sliced
1/2 cup water
1 (11 1/2 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice)
1 (2/3 ounce) package Italian salad dressing mix (I use Good Seasons)
2 teaspoons garlic, minced
6 hoagie rolls or 6 hoagie rolls, split
arugula, for serving (optional)
1 tomatoes, sliced, for serving (optional)

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



Italian Beef Sandwich image

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

1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread baguette (24 inch), cut into 8 pieces, partially split

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



Boardwalk Italian Beef Sandwiches image

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

3 lbs rump roast, trimmed of visible fat
1 medium onion, thinly sliced
1/2 cup water
1 (12 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice)
1 (2/3 ounce) envelope Italian salad dressing mix
2 teaspoons minced garlic
6 large rolls, sliced

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



Best Italian Beef Sandwiches image

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

1 beef sirloin tip roast (4 to 5 pounds)
Water
1/2 teaspoon salt
2 to 3 onions, thinly sliced
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon dried oregano
2 teaspoons Italian seasoning
1 teaspoon seasoned salt
1 teaspoon dried basil
3 beef bouillon cubes
7 to 8 hot banana peppers, seeded and sliced
Hard rolls

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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