ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
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 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.
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.
ORIGINAL HOMEMADE ITALIAN BEEF
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g
ITALIAN BEEF
"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.
Provided by Taste of Home
Categories Dinner
Time 10h5m
Yield 14 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
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