Crockpotitalianbeefphillycheesesteakgarlicbreadsandwich Recipes

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories World Cuisine Recipes European Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

CHICAGO STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSION)

Chicago Style Italian Beef Sandwiches (Crock Pot Version) image

Chicago style Italian beef sandwiches. A real favorite among Chicagoan locals. This is one of the best sandwiches that you can eat in Chicago...especially with the giardinara or sweet peppers.

Provided by Doreen_2

Categories Lunch/Snacks

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (4 -5 lb) bottom round beef roast (boneless)
3 tablespoons dried oregano
2 tablespoons salt
2 tablespoons black pepper
1/3 cup garlic juice
1/3 cup olive oil
3 cups low sodium beef broth or 3 cups water
6 French rolls (Gonnella's or Turano's brand) or 6 Italian rolls (Gonnella's or Turano's brand)
1 (16 ounce) jar hot or mild giardiniera (Scala's or Vienna's brand)
green bell pepper, if you like your sandwich with sweet green bell pepper, add some bell pepper slices to the au jus 2 (optional)
mozzarella cheese, is optional for topping these sandwiches also (optional)

Steps:

In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.

Nutrition Facts : Calories 850.3, Fat 54.5, SaturatedFat 17.8, Cholesterol 193.5, Sodium 2724.6, Carbohydrate 21.4, Fiber 2.4, Sugar 0.2, Protein 64.8

SLOW COOKER PHILLY STEAK SANDWICH MEAT

Slow Cooker Philly Steak Sandwich Meat image

This makes a fantastic meat for Philly steak sandwiches. You can even use lower grade roasts and have this turn out. It also makes its own au jus if you like to dip as I do. To serve, sautee a sliced onion and sliced green pepper in a skillet. Put meat on a sub bun and top with onion and green pepper and Swiss or provolone cheese on top of that. Leave open-faced and broil until the cheese just starts to brown. The top of the bun will brown fast so don't broil that until the cheese has completely melted and just starts to show color.

Provided by duboo

Categories Main Dish Recipes Sandwich Recipes Beef

Time 8h23m

Yield 4

Number Of Ingredients 19

Ingredients

½ large onion, sliced
3 cloves garlic, chopped
1 pound beef sirloin, cut into 2-inch strips, or more to taste
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®)
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
2 cubes beef bouillon

Steps:

Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.
Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

Nutrition Facts : Calories 250.9 calories, Carbohydrate 7.6 g, Cholesterol 60.4 mg, Fat 10.6 g, Fiber 0.8 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 601.8 mg, Sugar 1.5 g

SLOW-COOKER ITALIAN BEEF SANDWICHES

Slow-Cooker Italian Beef Sandwiches image

I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Yield 12 servings.

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil, divided
1 boneless beef chuck eye or other boneless beef chuck roast (4 to 5 pounds)
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
2 small onions, coarsely chopped
9 garlic cloves, chopped
3/4 cup dry red wine
4 cups beef stock
3 fresh thyme sprigs
4 teaspoons Italian seasoning
1-1/2 teaspoons crushed red pepper flakes
4 medium green peppers, cut into 1/2-inch strips
1 teaspoon garlic powder
12 crusty submarine buns or hoagie buns, split partway
12 slices provolone or part-skim mozzarella cheese
Giardiniera, optional

Steps:

In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

CROCK POT ITALIAN BEEF PHILLY CHEESE STEAK GARLIC BREAD SANDWICH

Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich image

I combined three delicious recipes to make one out of this world sandwich! To make it less spicy, seed the pepperoncini and replace some of the juice with water.

Provided by Marla Swoffer

Categories Lunch/Snacks

Time 4h15m

Yield 4 sandwiches

Number Of Ingredients 19

Ingredients

1 lb beef stew meat
1 onion, sliced
7 pepperoncini peppers, de-stemmed, reserve 2 cups pepperoncini juice from jar
2 teaspoons beef stock or 2 beef bouillon cubes
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon dried parsley
1 tablespoon dried onion
1 tablespoon paprika
1/3 cup parmesan cheese
1 tablespoon celery seed
4 ounces monterey jack cheese, sliced
8 slices sourdough bread
1 garlic clove
2 tablespoons butter
2 tablespoons mayonnaise

Steps:

Put the beef in the crock pot and sprinkle with garlic salt and pepper.
Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.
Coarsely shred beef with a fork and cook an additional hour.
While beef is finishing up, toast bread.
Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
Spread mayonnaise on the remaining 4 slices, top with cheese.
Broil all the slices of bread until cheese is melted.
Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.

Nutrition Facts : Calories 1039.8, Fat 53.6, SaturatedFat 23.7, Cholesterol 169.3, Sodium 2747.7, Carbohydrate 84.2, Fiber 7.4, Sugar 8.2, Protein 54.9

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