Simons Family Italian Beef Sandwiches Recipes

FAMILY-FAVORITE ITALIAN BEEF SANDWICHES

Steps:

• In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large resealable plastic freezer bag, combine the first seven ingredients. Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CHICAGO ITALIAN BEEF SANDWICH

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.

SAVORY ITALIAN BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix. , Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and keep warm. Strain broth and skim fat. Serve meat on rolls; use broth for dipping if desired.

ITALIAN BEEF SANDWICHES

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.

MICHAEL SYMON'S CHICAGO STYLE ITALIAN BEEF

Steps:

• For the Sirloin: Preheat oven to 450°F.
• Combine the garlic, oregano, red pepper flakes, thyme, extra virgin olive oil, and a generous pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the sirloin tip. Marinate at least 30 minutes. Combine the remaining half of the mixture with a quart of water.
• Place on roasting pan and transfer to oven, roasting for 20 minutes.
• Pour the rub-water mixture into the bottom of the pan. Reduce head to 350°F Return to oven and roast for another 30 minutes or until a meat thermometer reads rare - 130°F.
• Transfer to a cutting board to rest and skim fat from the broth.
• Very thinly slice the meat, against the grain. Place the sliced meat into the broth. Assemble sandwiches by piling meat onto the buns, topped with giardiniera. Dip in broth before serving.
• For the Giardiniera: Combine all ingredients, mix well, and marinate for 24 hours at room temperature.

ITALIAN BEEF SANDWICHES

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.

Steps:

• Place roast in a 5 quart slow cooker.
• Combine the broth, beer, water, vinegar, soupmix, salad dressing mix, garlic,, oregano, and basil, and pour over roast.
• Cover and cook on low for 7-8 hours or until meat is tender.
• Remove meat, when cool enought to handle shred meat, using 2 forks.
• Return to slow cooker, and heat through.
• Using a slotted spoon, spoon shredded meat onto each roll.
• Serve juices as a dipping sauce.