HOT ITALIAN ROAST BEEF SANDWICHES
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
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 :
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!
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
HOT ITALIAN BEEF SANDWICHES
If you're looking for a great dish for a casual fall get-together or half-time fare for a football party, try these simple hot sandwiches from LaDonna Reed of Ponca City, Oklahoma. They're also good with salad or soup for a hearty lunch.
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Add the green peppers, wine or broth, Worcestershire sauce, salt, garlic salt and oregano. Cover and cook on low for 6-7 hours or until meat is tender. , Remove beef and let stand for 10-15 minutes; cut across the grain into 1/8-in. slices. Serve on rolls; top with green peppers. Strain cooking juices to serve with sandwiches.
Nutrition Facts : Calories 421 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 649mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 40g protein.
ITALIAN BEEF SANDWICHES
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
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.
HOT ITALIAN ROAST BEEF SANDWICH WITH DIPPING SAUCE
This is a great sandwich that will warm you up after coming in from the cold New England weather. It's Yummy too!
Provided by Creamcheese5
Categories Lunch/Snacks
Time 20m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
- Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
- Use the remaining broth to dunk your sandwich into.
- Yummy!
Nutrition Facts : Calories 562.2, Fat 21.1, SaturatedFat 9.3, Cholesterol 110.7, Sodium 1789.9, Carbohydrate 45.7, Fiber 3.5, Sugar 5.1, Protein 47.8
HOT ROAST BEEF SANDWICH LOAF
This is easy and delicious and a great way to use up leftover roast beef, this can also be made using thinly sliced cooked steak --- I make this using my own garlic bread recipe#105726 ---feel free to add on other ingredients that you like, all amounts may be adjusted to taste, this is very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees F.
- Remove the garlic bread from the foil wrapper and open the loaf.
- Fill the bottom bread with peppers then reoast beef then shredded cheese.
- Replace the top of loaf.
- Carefully slide the loaf back into the foil wrapper.
- Fold the wrapper closed.
- Bake for about 15-20 minutes or until hot.
- Remove the loaf from foil wrapper then slice into 4 pieces or amount desired.
- Delicious!
Nutrition Facts : Calories 302.5, Fat 16.5, SaturatedFat 7.9, Cholesterol 121.8, Sodium 2667.4, Carbohydrate 3.2, Fiber 0.4, Sugar 0.3, Protein 33.7
ITALIAN ROAST BEEF SANDWICHES
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
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
HOT ITALIAN ROAST BEEF SANDWICH LOAF
For a hot lunch or no-fuss supper, assemble a toasted sub with roast beef, red peppers and shredded cheese.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees F.
- Remove garlic loaf from foil wrapper. Open loaf. Fill bottom of loaf with peppers, roast beef and cheese. Replace top of loaf. Carefully slide back into foil wrapper. Fold wrapper closed.
- Baked wrapped loaf 20 minutes or until hot.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 22.7 g, Cholesterol 38.4 mg, Fat 10.8 g, Fiber 1.4 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 968.3 mg, Sugar 1 g
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