SIMPLE ITALIAN BEEF SANDWICHES
"These sandwiches are fork-tender, mouthwatering good, and so easy to fix. They always get rave reviews!" Cher Schwartz - Ellisville, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; place in a 4-qt. slow cooker. Combine the broth, dressing mix and seasonings; pour over meat. Cover and cook on low for 8 hours or until tender., Remove roast; cool slightly. Skim fat from cooking juices; reserve 1 cup juices. Shred beef and return to slow cooker. Stir in reserved cooking juices; heat through., Meanwhile, in a large skillet, saute onion and green pepper in oil until tender., Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops.
Nutrition Facts : Calories 346 calories, Fat 12g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 707mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
EASY ITALIAN BEEF SANDWICHES
These party-sized sandwiches make the meal! Just add your favorite Italian salad on the side. If you like, top the sandwiches with some sliced provolone. -Troy Parkos, Verona, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender. , Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender. , Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.
Nutrition Facts : Calories 428 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 661mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g 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!
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
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 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 BEEF SANDWICH
Please the whole table when you serve this Italian Beef Sandwich recipe. Roasted peppers and grated Parmesan cheese add extra flavor to an Italian Beef Sandwich which takes only 10 minutes to prep!
Provided by My Food and Family
Categories Lunch
Time 6h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Drain peppers, reserving 1/4 cup liquid. Place meat in Slow Cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
- Remove meat from Slow Cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
- Serve in bread.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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