Spicy Italian Beef Open Face Sandwich Recipes

FAVORITE ITALIAN BEEF SANDWICHES

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.,

HOT ITALIAN BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the green peppers, wine or broth, Worcestershire sauce, salt, garlic salt and oregano. Cover and cook on low for 6-7 hours or until meat is tender. , Remove beef and let stand for 10-15 minutes; cut across the grain into 1/8-in. slices. Serve on rolls; top with green peppers. Strain cooking juices to serve with sandwiches.

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.

SPICY ITALIAN BEEF OPEN FACE SANDWICH

Steps:

• 1. Trim fat from beef and discard. Cut beef to fit in 4.5 quart slow cooker, if necessary. 2. Use about 10 pepperoncini, pull off stems, discard. ADD pepperoncini, broth, beer, onion and herb blend to slow cooker, do not stir. Cover cook on LOW 8 to 10 hours. 3. Remove beef from cooker, shed with 2 forks. Return shredded beef to cooking liquid mix well. 4. Slice bread to desired thickness. Butter one side and toast butter side down in heavy pan on medium heat until crisp. 5. Preheat broiler. Place toast soft side up on oven proof plate. Top with beef, sauce, pepperoncini and cheese slices. Broil until cheese melts. Serve immediately.

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.

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.

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

ITALIAN SHREDDED BEEF SANDWICHES

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.

EASY OPEN-FACED PIZZA SANDWICH

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in a frying pan, drain grease.
• While beef is browning, slice italian bread into thick slices (about 3/4 inch thick). Each slice will be one sandwich.
• Once beef is browned add 8-10oz can of PLAIN tomato sauce to frying pan. Simmer. Can add salt and pepper to taste.
• While beef and sauce is simmering, toast slices of bread in oven for approx 3-5 minutes.
• Remove toasted bread from oven and spread with 1/4 to 1/2 cup of beef mixture. Top with 1-11/2 slices american cheese.
• Place back in oven for 5-10 minutes or until cheese is melted.
• Remove from oven and enjoy with your favorite salad!