MOIST ITALIAN BEEF SANDWICHES
"Italian Beef Sandwiches are ready in a snap, I simply stop at the deli on the way home from work to pick up sliced roast beef and sandwich buns." Served with an au jus created by dressing up canned beef broth, the pepper-topped sandwiches make a perfect weeknight dinner.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring the broth, garlic, oregano and pepper to a boil. Add green pepper. Reduce heat; simmer, uncovered, about 5 minutes or until green pepper is tender. Remove green pepper with a slotted spoon; keep warm., Return broth to a boil. Add roast beef; cover and remove from the heat. Let stand for 2 minutes or until heated through. Place beef and green pepper on buns; serve with broth for dipping.
Nutrition Facts : Calories 357 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1674mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
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
FAVORITE ITALIAN BEEF SANDWICHES
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
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 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.
SUPER MOIST ITALIAN MEATBALLS
Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.
Provided by ItalianMan
Categories Meat
Time 1h5m
Yield 25-30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
- Shape mixture into 1-1/2" or 2" meatballs.
- In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
- Serve over pasta, or on hoagie buns for meatball subs.
ITALIAN BEEF SANDWICHES
Make and share this Italian Beef Sandwiches recipe from Food.com.
Provided by AllThatCookingJazz
Categories One Dish Meal
Time 5h35m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 406.8, Fat 17.7, SaturatedFat 8.7, Cholesterol 179.2, Sodium 1287.7, Carbohydrate 4.7, Fiber 1, Sugar 2.9, Protein 58
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