Spicy Garlic Italian Beef Sandwiches Recipes

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SPICY GARLIC ITALIAN BEEF SANDWICHES



Spicy Garlic Italian Beef Sandwiches image

Make and share this Spicy Garlic Italian Beef Sandwiches recipe from Food.com.

Provided by CycloneMommy

Categories     Lunch/Snacks

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 lbs chuck roast
2 (12 ounce) cans beef broth
36 ounces dark beer, choice
20 ounces pepperoncini peppers, drained and chopped
1 dash pepperoncini pepper juice
2 fresh garlic cloves, minced
1 loaf fresh Italian bread
butter
8 slices provolone cheese

Steps:

  • Place roast in crock pot.
  • Cover with beef broth and beer.
  • Add pepperoncinis, pepperoncini juice, and 1 garlic clove, minced.
  • Cook on high for 1-2 hours.
  • Turn to low, cook additional 6-8 hours.
  • Split meat with fork as soon as meat will separate.
  • Prior to serving, prepare warm garlic bread with Italian bread, butter, and remaining garlic.
  • Toast bread with provolone cheese until lightly browned.
  • Serve with beef, peppers, and juice.

SPICY BARBEQUED BEEF SANDWICHES



Spicy Barbequed Beef Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h25m

Yield 12 servings

Number Of Ingredients 8

1 (2 1/2 to 3-pound) beef chuck pot roast, or other cut suitable for roasting
1 tablespoon garlic powder
Salt
Freshly ground black pepper
1 tablespoon all-purpose flour
1 cup barbecue sauce, divided
2 tablespoons hot sauce, divided
12 Kaiser rolls or crusty Italian rolls, sliced

Steps:

  • To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
  • Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
  • Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

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

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

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



Italian Beef Sandwiches image

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

4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

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

FAMILY-FAVORITE ITALIAN BEEF SANDWICHES



Family-Favorite Italian Beef Sandwiches image

With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. -Lauren Adamson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 8h10m

Yield 12 servings.

Number Of Ingredients 9

1 jar (16 ounces) sliced pepperoncini, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
2 packages Italian salad dressing mix
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 beef rump roast or bottom round roast (3 to 4 pounds)
12 Italian rolls, split

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.

Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

FAVORITE ITALIAN BEEF SANDWICHES



Favorite Italian Beef Sandwiches image

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

1 jar (11-1/2 ounces) pepperoncini
1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 cup water
1-3/4 teaspoons dried basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 large onion, sliced and quartered
12 hard rolls, split

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.

ITALIAN SHREDDED BEEF SANDWICHES



Italian Shredded Beef Sandwiches image

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

5 lbs chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix

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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Top Asked Questions

How do you make the best Italian sandwich?
Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera.
What is an Italian beef sandwich?
Chicago is known as the birthplace of the Italian Beef Sandwich. In the early 1900s, Italian immigrants took some of the tougher cuts of beef and slowly cooked them in a savory broth seasoned with herbs and spices. Once the meat became tender, it was thinly sliced (against the grain) and served atop slices of crusty Italian bread.
What do you put on your beef sandwich rolls?
I like to toast crusty sandwich rolls with provolone cheese, then top with the Italian shredded beef, pepperoncini peppers, giardiniera and roasted garlic aioli! This recipe calls for braising the beef in a dutch oven, but if you prefer, you can cook the beef in a crockpot! Here's how to do it: Sear the beef roast.
How do you make an Italian sandwich with pork rolls?
Slice the rolls lengthwise but leave them hinged on one side. Or slice a loaf of Italian bread the same way, then cut it widthwise into 10 portions. To assemble the sandwich, start by spooning some juice directly onto the bread. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand).

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