Our Favorite Italian Beef Food

ITALIAN ROAST BEEF

Steps:

• Preheat oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

OUR FAVORITE ITALIAN BEEF

Steps:

• put roast in crockpot, season lightly with salt, pepper, and garlic powder.
• add seasoning mixes, beer, and both peppers w/juices.
• if there is no liquid covering entire roast, add enough to just cover top of the roast.
• cook in crockpot, on low, for a minimum of 8 hours.
• remove roast from crockpot, allow to cool to touch.
• "pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
• put meat back into crockpot, cook an additional 6-8 hours.
• i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it.

ITALIAN BEEF

Steps:

• For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
• For the meat: Preheat the oven to 350 degrees F.
• Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
• Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
• For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
• To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

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:

• 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

Steps:

• Put all ingredients in a roasting pan.
• Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
• Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
• Then served on buns.

4-INGREDIENT ITALIAN BEEF

Steps:

• At medium high heat, brown all sides of the roast in a large pan.
• Pour all the contents in the jar of pepperoncini's onto the roast.
• Pour the Italian dressing seasoning mix into the liquid around the roast and stir to dissolve.
• Turn the heat down to low and let cook for 4-6 hours, until the meat falls apart when pulled apart with forks.
• Place the italian bread in the oven at 350 degrees until toasted. (about 4 minutes) Cut into desired size and slice in half, place the meat on the bread and enjoy!