Homemade Italian Beef Sandwiches Food

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.

HOMEMADE ITALIAN BEEF SANDWICHES

Steps:

• Cut one garlic clove in half; place in a saucepan. Add broth and 1/4 teaspoon oregano; cook over medium-low heat for 10 minutes. Discard garlic clove. Remove broth from the heat and set aside. , Mince remaining garlic; place in a skillet. Add the onion, green pepper, oil and remaining oregano; cook and stir over medium heat until crisp-tender. , Remove vegetables and keep warm. Add meat to the skillet; cook over medium heat until browned on both sides. Add reserved broth; simmer for 10-12 minutes or until meat is tender. , To serve, brush cut sides of rolls with some of the broth; top with meat and vegetables.

ITALIAN BEEF SANDWICHES

Steps:

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

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:

• 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-STYLE ITALIAN BEEF SANDWICH

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

Steps:

• Season all sides of roast with 1 packet of dressing mix and put into crock pot. Mix remaining 2 packets of dressing with 1c. of water.
• Pour water mixture over roast.
• Cover crockpot and cook on high for 4-5 hours.
• Remove roast from crockpot and shred. ( If roast is not shredding easily, it needs to cook longer ) Put shredded beef back into crockpot. Add the entire jar of pepperoncini to the beef. Cook the beef with the peppers for 30 more minutes.
• Top rolls with shredded beef and peppers and top each sandwich with mozzarella cheese.

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.

ITALIAN BEEF SANDWICH

Steps:

• Mix together 2 tablespoons salt, 2 teaspoons dried oregano, and the dried thyme in a small bowl.
• Rub the spice mixture all over the beef, and put the meat in a resealable bag.
• Combine wine, 1 sliced onion, and the garlic, and pour this marinade over the meat.
• Seal tightly, and let marinate in the refrigerator from 4 hours to overnight.
• Preheat oven to 350°; remove the meat from the bag, and rub with 2 tablespoons of the olive oil.
• Place the meat and the marinade in a large pan, and roast, uncovered, until tender and the meat is pink in the middle, about 1 1/2 hours, flipping the meat once during cooking.
• Remove, and let the meat rest for 15 minutes before slicing, reserving the cooking juices in the pan.
• Slide the sliced rolls into the oven to toast slightly as the oven cools down.
• Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the remaining onions and the celery.
• Saute until the onions begin to soften, about 4 minutes.
• Season with the remaining salt and dried oregano.
• Stir the bell peppers and the cherry peppers into the onions, and cover the skillet to cook, stirring occasionally, until the bell peppers are tender, about 8-10 minutes.
• Slice the meat, against the grain, as thinly as possible.
• When the peppers are tender, add the sliced meat to the skillet, along with any juices left in the roasting pan.
• Cook until the meat is just heated through, about 3-4 minutes.
• Serve meat with peppers and onions, on toasted rolls.