Italian Sirloin Beef Sandwiches Recipes

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ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 7h40m

Yield 10 servings.

Number Of Ingredients 11

1 beef tip sirloin roast (4-1/2 pounds), cut in half
1 can (14-1/2 ounces) beef broth
1 can (12 ounces) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
10 Italian sandwich rolls (6 inches), split

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.

Nutrition Facts :

ITALIAN SIRLOIN BEEF SANDWICHES



Italian Sirloin Beef Sandwiches image

After a hectic day, our family loves coming home to the inviting smell of Italian beef wafting from our slow cooker. The broth makes a perfect au jus. -Keith Sadler, Oran, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 9

1 beef sirloin tip roast (2 pounds), cut into 1/4-inch strips
2 jars (11-1/2 ounces each) pepperoncini, undrained
1 small onion, sliced and separated into rings
3 teaspoons dried oregano
3/4 teaspoon garlic powder
1 can (12 ounces) beer or nonalcoholic beer
Mayonnaise, optional
8 hoagie buns, split
8 slices provolone cheese

Steps:

  • In a 5-qt. slow cooker, layer the beef, pepperoncinis and onion; sprinkle with oregano and garlic powder. Pour beer over the top. Cover and cook on low for 6 hours or until meat is tender. , Spread mayonnaise on cut sides of rolls if desired. Place cheese on roll bottoms. With a slotted spoon, place meat mixture over cheese.

Nutrition Facts : Calories 502 calories, Fat 17g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1729mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

CHICAGO ITALIAN BEEF SANDWICH



Chicago Italian Beef Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 17

4 pounds top round with fat cap
3 tablespoons Italian seasoning
2 tablespoons salt
2 tablespoons fresh cracked black pepper
1 teaspoon cayenne
1 tablespoon paprika
1 teaspoon red chili flakes
3 tablespoons bacon fat, or canola oil
3 yellow onions, chopped
1 cup garlic, whole cloves
1/2 cup red wine
3 tablespoons Worcestershire sauce
1 cup beef stock
2 bay leaves
6 sourdough baguette rolls halved, toasted
1 cup chopped giardiniera vinaigrette vegetables
1 cup jarred red sweet peppers

Steps:

  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • Preheat oven to 275 degrees F.
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

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

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH



Chicago-Inspired Italian Beef Sandwich image

I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 16

1 ½ pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 ½ teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled Italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 406 calories, Carbohydrate 35.7 g, Cholesterol 78.7 mg, Fat 15.7 g, Fiber 3.5 g, Protein 29.3 g, SaturatedFat 5 g, Sodium 1398.8 mg, Sugar 2.1 g

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 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.

SLOW COOKER ITALIAN BEEF SANDWICHES



Slow Cooker Italian Beef Sandwiches image

From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09

Provided by HokiesMom

Categories     Lunch/Snacks

Time 7h5m

Yield 10 sandwiches, 10 serving(s)

Number Of Ingredients 11

4 1/2 lbs sirloin tip roast (cut in half) or 4 1/2 lbs chuck roast (cut in half)
1 (14 1/2 ounce) can beef broth
1 (12 ounce) can beer (or use additional beef broth)
1 cup water
1/4 cup cider vinegar
1 (1 ounce) envelope onion soup mix
0.5 (1/3 ounce) envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 teaspoons dried oregano
1 teaspoon basil
10 (6 inch) Italian rolls, split

Steps:

  • Place roast in a 5 quart 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.

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