FAVORITE ITALIAN BEEF SANDWICHES
I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. -Kris Swihart, Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 10
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.,
Nutrition Facts : Calories 376 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
MOIST ITALIAN BEEF SANDWICHES
"Italian Beef Sandwiches are ready in a snap, I simply stop at the deli on the way home from work to pick up sliced roast beef and sandwich buns." Served with an au jus created by dressing up canned beef broth, the pepper-topped sandwiches make a perfect weeknight dinner.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring the broth, garlic, oregano and pepper to a boil. Add green pepper. Reduce heat; simmer, uncovered, about 5 minutes or until green pepper is tender. Remove green pepper with a slotted spoon; keep warm., Return broth to a boil. Add roast beef; cover and remove from the heat. Let stand for 2 minutes or until heated through. Place beef and green pepper on buns; serve with broth for dipping.
Nutrition Facts : Calories 357 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1674mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
CHICAGO-STYLE ITALIAN BEEF SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 5h5m
Yield 6 sandwiches
Number Of Ingredients 16
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!
EASY ITALIAN BEEF SANDWICHES
These hearty beef sandwiches make great appetizers to carry along to a party. Have this Italian delight slow cooking all day long.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 8h40m
Yield 24
Number Of Ingredients 5
Steps:
- Trim excess fat from beef. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown.
- Place beef in 4- to 5-quart slow cooker. Pour dressing over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
- Remove beef from slow cooker. Cut beef into thin slices; return to slow cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot.
- Layer beef, cheese and bell peppers on bottom halves of focaccia; top with remaining halves. Cut each focaccia into 8 wedges.
Nutrition Facts : Calories 295, Carbohydrate 17 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 172 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 480 mg
ITALIAN BEEF SANDWICHES
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
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
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
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 SANDWICHES
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
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
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
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
QUICK ITALIAN BEEF FOR SANDWICHES
Makes fantastic sandwiches with plenty of au jus! Adjust the flavor using different amounts of pepperoncini and juice. Serve on hoagie rolls.
Provided by CallMeBubbles
Categories Lunch/Snacks
Time 6m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium saucepan. Add pepperoncini juice to taste. Simmer until hot.
Nutrition Facts : Calories 444.9, Fat 21.3, SaturatedFat 8.4, Cholesterol 200.5, Sodium 4921.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 57.2
ITALIAN SHREDDED BEEF SANDWICHES
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
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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ITALIAN BEEF SANDWICH | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (11)Total Time 6 hrs 15 minsCategory LunchCalories 255 per serving
- Preheat oven to 275. Place beef roast in a large roasting pan, then pour the 2 cans beef consomme over the top.
- Pour 1/2 the jar of pepperoncini peppers, including juice, over the top. Then sprinkle the dry italian dressing mix, minced garlic, and kosher salt over that.
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