ITALIAN BEEF HOAGIES
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. -Lori Piatt, Danville, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.
Nutrition Facts : Calories 346 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 674mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
SLOW-COOKER ITALIAN SHREDDED BEEF HOAGIES
Try a Betty Crocker slow cooker sandwich recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 8
Number Of Ingredients 6
Steps:
- If beef roast comes in netting or is tied, remove netting or strings. In 4- to 5-quart slow cooker, place onions. Place beef on onions. In small bowl, mix diced tomatoes and tomato paste; pour over beef.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove beef from cooker; place on cutting board. Use 2 forks to pull beef into shreds. Return beef to cooker. Spoon about 1/2 cup beef mixture onto each bun. Top each with 1/4 cup cheese.
Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 65 mg, Fiber 4 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 11 g, TransFat 1 g
SLOW COOKER ITALIAN SHREDDED BEEF HOAGIES
Make and share this Slow Cooker Italian Shredded Beef Hoagies recipe from Food.com.
Provided by 4-H Mom
Categories Lunch/Snacks
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In 4 to 5 quart slow cooker, place onions.
- Place beef on onions.
- In small bowl mix diced tomatoes and tomato paste, pour over beef.
- Cover aand cook on Low heat setting 8 hours.
- Remove beef from cooker, place on cutting board.
- Use 2 forks to pull beef into shreds.
- Return beef to cooker.
- Spoon about 1/2 cup beef mixture onto each bun.
- Top with 1/4 cup cheese.
Nutrition Facts : Calories 527.4, Fat 18.3, SaturatedFat 7.5, Cholesterol 136.6, Sodium 737.5, Carbohydrate 38.2, Fiber 2.8, Sugar 5.4, Protein 50.3
ITALIAN SHREDDED BEEF SANDWICHES
Everyone loves these easy shredded beef sandwiches! For extra pizzazz, top with provolone cheese and banana pepper rings. -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.
Nutrition Facts : Calories 298 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 608mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
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
SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES
Take just 10 minutes to prep this recipe. You'll not only get great sandwiches but if you're lucky, you'll have leftovers, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h10m
Yield 12
Number Of Ingredients 5
Steps:
- Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
- Cover and cook on Low heat setting 10 to 12 hours.
- Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
Nutrition Facts : Calories 430, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 580 mg, Sugar 11 g, TransFat 0 g
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
EASY CHOPPED CHEESE SANDWICH RECIPE
Enjoy this easy chopped cheese sandwich recipe for a quick yet delicious weeknight dinner.
Provided by Steph Loaiza
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Slice hoagie rolls open.
- Heat a large skillet over medium high heat and add 1 Tablespoon butter. Once the butter is melted, place the hoagies on the skillet so that the inside surface gets toasted (it will take 2-3 minutes). Set toasted buns aside.
- Add remaining butter to pan and saute onions until they are translucent (about 3 minutes). Push onions to the side of the pan and add ground beef to the pan as one large patty. Let the ground beef start to brown without breaking it up (let it sear for 3-4 minutes). Season with salt, pepper, and garlic powder and then flip the large ground beef patty over to sear the other side (it should take 2-3 minutes).
- Start to chop up the ground beef using a spatula or ChopStir and work the onions in with the beef. Continue to chop and cook the beef until no pink remains (should take about 3 minutes). Divide the meat into 4 even portions and top each portion with 2 slices of cheese. Allow the cheese to melt while in the skillet.
- Spread mayonnaise and ketchup on the inside of the buns, then top with beef and cheese mixture. Add other preferred toppings (like tomatoes and lettuce) and then serve.
Nutrition Facts : Calories 547 kcal, Carbohydrate 37 g, Protein 38 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1697 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving
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- Pat the roast dry with a paper towel. Combine the onion powder, black pepper and salt and rub all over the roast then place into the slow cooker.
- Add the Italian salad dressing mix, broth, garlic and bay leaf. Cover and cook on high 5 to 6 hours or low 10 to 12 hours, until very tender and easily shreds with two forks.
- When done, remove bay leaf and shred the beef. Add 1 cup of the pepperoncinis and the bell peppers to the slow cooker, cover and cook high 30 minutes or low 1 hour.
- To serve, top each roll or bread with 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncinis. Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler 2-3 minutes to melt the cheese.
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