Italian Roast Beef Sandwiches Recipes

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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

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.

MOM'S ITALIAN BEEF SANDWICHES



Mom's Italian Beef Sandwiches image

My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 16 servings.

Number Of Ingredients 16

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
1 to 2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional

Steps:

  • In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.

Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.

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

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

CHICAGO-STYLE ITALIAN BEEF SANDWICH



Chicago-Style Italian Beef Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

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



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

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 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

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

Beef up your meal with these hearty sandwiches - ready in 30 minutes! Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 pound grilled beef eye round roast
1 tablespoon olive or vegetable oil
1 medium green bell pepper, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 can (10 1/2 ounces) double-strength beef broth
1 1/2 teaspoons Worcestershire sauce
4 crusty rolls or steak buns, split and toasted

Steps:

  • Cut beef into 1/4-inch slices; cut slices crosswise in half.
  • Heat oil in 12-inch skillet over medium-high heat. Add bell pepper, onion, basil and oregano; stir-fry 3 to 4 minutes or until vegetables are lightly browned and tender.
  • Reduce heat to medium-low. Add beef, broth and Worcestershire sauce to skillet. Cook 5 minutes, stirring occasionally.
  • Remove beef mixture with slotted spoon; divide beef mixture among rolls. Serve sandwiches with broth for dipping.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 2 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg

SLOW COOKER ITALIAN BEEF FOR SANDWICHES



Slow Cooker Italian Beef for Sandwiches image

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories     World Cuisine Recipes     European     Italian

Time 12h15m

Yield 10

Number Of Ingredients 11

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

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.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

ITALIAN BEEF SANDWICH



Italian Beef Sandwich image

Please the whole table when you serve this Italian Beef Sandwich recipe. Roasted peppers and grated Parmesan cheese add extra flavor to an Italian Beef Sandwich which takes only 10 minutes to prep!

Provided by My Food and Family

Categories     Lunch

Time 6h10m

Yield 8 servings

Number Of Ingredients 5

1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread baguette (24 inch), cut into 8 pieces, partially split

Steps:

  • Drain peppers, reserving 1/4 cup liquid. Place meat in Slow Cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
  • Remove meat from Slow Cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
  • Serve in bread.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

ITALIAN SHREDDED BEEF SANDWICHES



Italian Shredded Beef Sandwiches image

Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 10h5m

Yield 15 serving(s)

Number Of Ingredients 9

5 lbs chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix

Steps:

  • Trim excess fat from roast.
  • Place roast in crockpot.
  • Mix water with all.
  • seasonings and pour over roast.
  • Cover and cook on low 8- 10 hours.
  • Remove meat, allow to cool slightly and shred, discarding any fat.
  • Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
  • Use a slotted spoon to serve meat on large buns or rolls.

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From spendwithpennies.com


SLOW COOKER ITALIAN ROAST BEEF SANDWICHES RECIPE
2022-01-27 Spray slow cooker with nonstick cooking spray. Place roast in the bottom of slow cooker. In a mixing bowl, combine dressing, soup mix and Italian seasoning. Pour over roast and place lid on slow cooker. Cook on low for 8-10 hours. After cooking, remove roast from slow cooker, shred and place back in juices. Serve on rolls or buns.
From sixsistersstuff.com


PIONEER WOMAN ITALIAN BEEF SANDWICHES RECIPE - THERESCIPES.INFO
great bakedbree.com. Cover it with 4 tablespoons or so of Italian seasoning. Cover the chuck roast with beef consomme and a half cup of water. Put half the jar of pepperoncini on top. Pour out some the juice from the peppers as well. Season with salt. Cover the pot and cook for 5 to 6 hours in a 275 degree oven.
From therecipes.info


ITALIAN BEEF - DINNER, THEN DESSERT
2018-09-11 Season the beef with salt and pepper and sear in a large dutch oven over medium high heat until a dark brown crust forms on all sides (about 2 minutes on each side). Add the beef broth, dressing mix and pepperoncini peppers over the roast and cook in a 325 degree oven for 3 hours before shredding with forks.
From dinnerthendessert.com


BRAISED ITALIAN BEEF SANDWICHES RECIPE - TODAY.COM
2022-04-13 1 teaspoon sugar. 1/2 cup extra virgin olive oil. 1 pound baby sweet peppers, sliced into 1/4-inch rings. 3 hot long finger peppers or Fresno chiles, thinly sliced into 1/4-inch rings. 2 ...
From today.com


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