Italianbeefpiedinner Recipes

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ITALIAN BEEF



Italian Beef image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving

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.

ITALIAN BEEF POT PIE



Italian Beef Pot Pie image

Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 cup chopped fresh mushrooms
1 cup chopped green peppers
1 onion, chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1-1/2 cups tomato sauce
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1 ready-to-use refrigerated pie crust

Steps:

  • Heat oven to 400ºF.
  • Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
  • Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
  • Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

ITALIAN BEEF



Italian Beef image

This recipe has been in our family for years. Anyone who I have made this for raves about it. Put the ingredients together, throw it all in one pan and in four hours it is done and tastes great! It has a bit of a kick to it. It is great for football games, parties and just for you. Enjoy.

Provided by Lexuslady

Categories     One Dish Meal

Time 4h30m

Yield 15 serving(s)

Number Of Ingredients 7

5 -6 lbs chuck roast (trimmed of fat)
1 (12 ounce) can beer
1 (14 ounce) can beef broth
32 ounces pepperoncini peppers
Italian spices
salt and pepper
1 large onion, sliced into rings

Steps:

  • Necessary items: 1 large roasting pan with cover, 1 oven,and a beef lover, or this will make you into one.
  • Heat oven to 325°F.
  • Cut trimmed chuck roast into 1-inch cubes.
  • Throw into a large roasting pan.
  • Sprinkle Italian seasonings, salt and pepper (I prefer freshly cracked) over meat.
  • Drain pepperoncinis into a strainer over a bowl. Combine the juice with beef broth and beer.
  • Cut onion and place over the meat.
  • Pour the container of combined liquids over the meat.
  • Top with the pepperoncinis.
  • Cover and cook for four (4) hours at 325 degrees.
  • When done, remove the stems from the pepperoncinis and shred everything with a fork.
  • Options: You may thicken juice with cornstarch or serve on your favorite roll and add a slice of mozzarella cheese.

Nutrition Facts : Calories 240.4, Fat 9.3, SaturatedFat 4.2, Cholesterol 99.8, Sodium 931.7, Carbohydrate 5.3, Fiber 1, Sugar 2.4, Protein 33

ITALIAN BEEF PIE DINNER



Italian Beef Pie Dinner image

Bakes like meatloaf, tastes like pizza! Delicious, easy, fast, and low-carb. Prep time does not include shredding or waiting for the zucchini to "sweat."

Provided by janey king

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium zucchini, peeled and shredded
1 teaspoon salt
1 lb extra lean ground beef (90% lean)
2 tablespoons extra virgin olive oil
1 cup shredded mozzarella cheese
1 (14 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons parmesan cheese
2 tablespoons sliced mushrooms (optional) or 2 tablespoons olives (optional)

Steps:

  • Mix the salt into the shredded zucchini. Let sit for 15 minutes then drain thoroughly.
  • Mix the zucchini and olive oil into the beef, and then shape the beef into a flat circle in a greased 9" pie pan. (Leave a little room between the edge of the pan and the beef, so any extra fat can drain there).
  • Sprinkle the mozzarella over the beef, then top the mozzarella in layers with first the tomatos, then the mushrooms or olives if you are using them,then the herbs,then the parmesan. I sometimes use extra dried herbs and parmesan, because I like them (a lot!).
  • Bake the dish in a 350 degree oven for appx 40 minutes, or till beef is cooked through and parmesan is slightly browned.
  • Slice into wedges and serve.

Nutrition Facts : Calories 349.4, Fat 20, SaturatedFat 7.9, Cholesterol 95.7, Sodium 1109.5, Carbohydrate 8.8, Fiber 2, Sugar 4.9, Protein 33.3

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