Da Beef Italian Pot Roast Sandwich Recipes

ITALIAN BEEF SANDWICHES

Italian Beef Sandwiches image

Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

Steps:

For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

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

Ingredients

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

ITALIAN ROAST BEEF SANDWICHES

Italian Roast Beef Sandwiches image

this is my oldest daughters favorite dinner. It is easy and very yummy. We use the juice to dip our sandwiches into. Awesome!!!

Provided by JandJsmom

Categories Lunch/Snacks

Time 7h10m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 chuck roast (any size that will fit in crockpot)
1 can beef broth
1 envelope dry onion soup mix
3 tablespoons basil
3 tablespoons oregano
french bread hoagie roll
shredded colby-monterey jack cheese
sauteed onion (optional)

Steps:

Turn crockpot on low.
Add roast, broth, soup mix and spices.
Cook all day (at least 7 hours).
When ready to eat, take roast out and shred.
Slice buns in half and put on cookie sheet.
Place beef on each bottom bun, top with onions and then cheese.
Broil until cheese melts.
Enjoy!

Nutrition Facts : Calories 299.7, Fat 11.9, SaturatedFat 5.3, Cholesterol 126.7, Sodium 1105.8, Carbohydrate 6.2, Fiber 0.8, Sugar 0.4, Protein 42.2

ITALIAN ROAST BEEF SANDWICHES

Italian Roast Beef Sandwiches image

These hearty sandwiches seem like they came from a restaurant, but they're a cinch to put together. -Tyler Sherman, Williamsburg, Virginia

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup grated Parmesan cheese
1/2 cup Italian salad dressing
1/2 teaspoon pepper
4 cups spring mix salad greens
4 ciabatta rolls, split
1/2 pound sliced deli roast beef
1 medium tomato, sliced
8 cucumber slices
1/4 cup sliced ripe olives, drained

Steps:

In a large bowl, combine the cheese, salad dressing and pepper. Add salad greens; toss to coat., Place salad green mixture over roll bottoms. Layer with roast beef, tomato, cucumber and olives; replace tops. Serve immediately.

Nutrition Facts : Calories 571 calories, Fat 21g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 1605mg sodium, Carbohydrate 76g carbohydrate (7g sugars, Fiber 6g fiber), Protein 27g protein.

HOT ITALIAN ROAST BEEF SANDWICHES

Hot Italian Roast Beef Sandwiches image

These sandwiches always make a big hit when they are served! The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of foods to choose from.

Provided by Taste of Home

Categories Lunch

Time 3h40m

Yield 20 sandwiches.

Number Of Ingredients 8

Ingredients

1 beef sirloin tip roast (5 pounds)
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1/3 cup water
3 teaspoons dried thyme
1 to 3 teaspoons crushed red pepper flakes
1 teaspoon salt
20 sandwich buns, split

Steps:

In a Dutch oven over medium heat, brown roast in butter on all sides. Stir in the tomatoes, water, thyme, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender, adding more water if necessary. , Remove roast and reserve cooking juices. Let stand for 15 minutes; trim any fat and thinly slice meat. To serve, reheat sliced beef in cooking juices. Serve on sandwich buns.

Nutrition Facts :

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