Italian Beef Po Boy Sandwiches Recipes

MAHONY'S BEEF PO' BOYS

Steps:

• Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
• Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
• Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
• Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.

ITALIAN BEEF PO' BOYS

Steps:

• Cut beef into large chunks, trimming away any large pieces of fat. Place in a slow cooker.
• In a bowl, whisk together seasoning packets, seasoned salt, black pepper and water.
• Pour liquid mixture over beef and toss gently to combine. Cook on low setting overnight (for 8-10 hours).
• Remove meat to cutting board and using two forks, shred meat. Skim fat from juices in slow cooker, return meat to juices and combine. Keep on low , or transfer to a dutch oven to reheat and serve. Serve on buns or rolls with plenty of optional toppings.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

ITALIAN BEEF PO-BOY SANDWICHES

Steps:

• Brown roast in olive oil. Transfer to crock pot. Sprinkle garlic powder and Italian seasoning over roast. Add entire contents (liquid also) of pepperoncini jar. Cook on low heat 6-8 hours. Remove from crock pot and either slice thinly or shred with two forks. Wrap meat up with pepperoncini in foil. Place rolls on foil to warm. When you arrive at the game, pile the meat and peppers on the rolls and enjoy!

CROCK POT PO' BOYS (OR ITALIAN BEEF) SANDWICHES

Steps:

• At the beginning of the day, place roast in large Crock Pot with chunked onions, garlic, pepper and Italian seasoning and about 2 cups of water, and the juice from the pepperocini peppers. I've sliced the meat in thin slices prior to cooking, but I like the texture of the meat when pulled apart, and less work.
• Cook on med-low most of the day until the roast starts falling apart and will easily pull apart with a fork. 8-9 hours until meat pulls apart with a fork.
• Remove meat from Crock Pot, saving all the drippings.
• In seperate bowl, mix the gravy packets with the water as directed; put meat back in crock pot with the drippings, the gravy mix, stir well and let simmer about 1/2 hour.
• Tear apart meat with forks (shredding) and put it into the pot as you are tearing apart the meat. Discard all fatty parts.
• Once meat is in the juices (should thicken up with the gravy packets) let cook about another hour.
• Serve on harder long rolls...I prefer a French type, crusty on the outside and soft on the inside. The bread soaks up the gravy. It's especially good with some shredded mozzarella or provolone on the sandwich... serve the pepperocinis on the side or in the sandwich.
• *A little more flavorful version is to put in the peppers (stems removed) during the cooking process.