Italian Beef Sandwiches With Horseradish Sauce Recipes

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

ITALIAN BEEF SANDWICHES

Steps:

• Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.

FAVORITE ITALIAN BEEF SANDWICHES

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.,

ITALIAN BEEF SANDWICHES

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.

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

ITALIAN BEEF SANDWICHES

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 WITH HORSERADISH SAUCE

Steps:

• MEAT:.
• Place roast in slow cooker and add the remaining "MEAT" ingredients over top.
• Cover and cook on low for 10 to 12 hours.
• About an hour before meat is done, remove bay leaf and shred meat with a fork.
• HORSERADISH SAUCE:.
• Mix everything together. Refrigerate until ready to use.
• TO SERVE:.
• Spread a little horseradish sauce on both sides of the toasted rolls.
• Add some meat, top with some veggies and then a piece of provolone.
• Place under the broiler for a few seconds until cheese is melted.

ITALIAN BEEF SANDWICH

Steps:

• Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
• Rub the spice mixture all over the beef, and put the meat in a resealable bag.
• Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
• Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
• Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
• Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
• Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
• Slide the sliced rolls into the oven to toast slightly as the oven cools down.
• Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
• Saute until the onions begin to soften, about 4 minutes.
• Season with the remaining salt and dried oregano.
• Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
• Slice the meat, against the grain, as thinly as possible.
• When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
• Cook until the meat is just heated through, about 3-4 minutes.
• Serve meat with peppers and onions, on toasted rolls.