Italian Beef With A Kick Recipes

ITALIAN BEEF

Steps:

• For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
• For the meat: Preheat the oven to 350 degrees F.
• Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
• Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
• For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
• To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

ORIGINAL HOMEMADE ITALIAN BEEF

Steps:

• Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

ITALIAN BEEF

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

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 WITH A KICK

Steps:

• Cut beef into fist size pieces and put into crockpot.
• Add au jus mix (dry), italian seasoning mix (dry), french onion soup mix, beer (optional) and onion flavored beef broth to crockpot.
• Stir until all seasonings are well incorporated.
• Cover and cook on high for about 3 hours.
• For very robust flavor, pour the entire jar of pepperocini's with the juice into the crockpot.
• Do not drain, the vinegar in the juice helps tenderize the beef and gives a good flavor.
• For a more mild or less tangy flavor, remove the seeds and stems from the peppers and use half of the vinegar. I PREFER THIS TASTE. It will still have lots of flavor, just not quite as spicy.
• Cover and continue to cook on high for 2-3 hours.
• Cut onions into small strips (slices) and add to crockpot.
• Cover and cook until meat begins to tenderize and fall apart (about 2 hours).
• Remove the beef and tear (shred) into small pieces.
• Return beef to crockpot and continue cooking until meat is done and onions are soft which is usually about 2-3 more hours.
• I've tried them all and this is my personal favorite because of the flavor and the bread doesn't get as soggy.
• Sliced provolone cheese is completes the sandwhich.

QUICK ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine all ingredients in a medium saucepan. Add pepperoncini juice to taste. Simmer until hot.