Slow Cooker Boardwalk Italian Beef Sandwiches Food

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ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI



Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Provided by Valerie Bertinelli

Categories     main-dish

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

  • For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
  • For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
  • Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
  • In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

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.

SLOW-COOKER ITALIAN BEEF SANDWICHES



Slow-Cooker Italian Beef Sandwiches image

I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Yield 12 servings.

Number Of Ingredients 16

4 tablespoons olive oil, divided
1 boneless beef chuck eye or other boneless beef chuck roast (4 to 5 pounds)
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
2 small onions, coarsely chopped
9 garlic cloves, chopped
3/4 cup dry red wine
4 cups beef stock
3 fresh thyme sprigs
4 teaspoons Italian seasoning
1-1/2 teaspoons crushed red pepper flakes
4 medium green peppers, cut into 1/2-inch strips
1 teaspoon garlic powder
12 crusty submarine buns or hoagie buns, split partway
12 slices provolone or part-skim mozzarella cheese
Giardiniera, optional

Steps:

  • In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES



Slow Cooker Italian Beef for Sandwiches image

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories     World Cuisine Recipes     European     Italian

Time 12h15m

Yield 10

Number Of Ingredients 11

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Steps:

  • Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  • Place roast in slow cooker, and pour salad dressing mixture over the meat.
  • Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

SLOW-COOKER BOARDWALK ITALIAN BEEF SANDWICHES



Slow-Cooker Boardwalk Italian Beef Sandwiches image

These sandwiches are so yummy. They are definitely something I make often because my family loves them. Recipe is from Family Circle.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs rump roast, trimmed of visible fat
1 medium onion, thinly sliced
1/2 cup water
1 (11 1/2 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice)
1 (2/3 ounce) package Italian salad dressing mix (I use Good Seasons)
2 teaspoons garlic, minced
6 hoagie rolls or 6 hoagie rolls, split
arugula, for serving (optional)
1 tomatoes, sliced, for serving (optional)

Steps:

  • Place beef and onion in a 3 1/2-quart or larger slow-cooker.
  • Add water, pepper juice, salad dressing mix and garlic.
  • If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
  • Cover and cook on low 8-10 hours or until beef is very tender.
  • Brush cut sides of rolls with some of the cooking liquid.
  • Transfer beef to cutting board; slice thinly.
  • Serve on rolls with arugula, sliced tomatoes and sliced peppers.

Nutrition Facts : Calories 636.2, Fat 30.1, SaturatedFat 11.2, Cholesterol 170.1, Sodium 1069.2, Carbohydrate 34.8, Fiber 2.4, Sugar 3.6, Protein 53.4

SLOW COOKER ITALIAN BEEF SANDWICHES



Slow Cooker Italian Beef Sandwiches image

From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09

Provided by HokiesMom

Categories     Lunch/Snacks

Time 7h5m

Yield 10 sandwiches, 10 serving(s)

Number Of Ingredients 11

4 1/2 lbs sirloin tip roast (cut in half) or 4 1/2 lbs chuck roast (cut in half)
1 (14 1/2 ounce) can beef broth
1 (12 ounce) can beer (or use additional beef broth)
1 cup water
1/4 cup cider vinegar
1 (1 ounce) envelope onion soup mix
0.5 (1/3 ounce) envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 teaspoons dried oregano
1 teaspoon basil
10 (6 inch) Italian rolls, split

Steps:

  • Place roast in a 5 quart 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.

SLOW COOKER TANGY ITALIAN BEEF SANDWICHES



Slow Cooker Tangy Italian Beef Sandwiches image

Make and share this Slow Cooker Tangy Italian Beef Sandwiches recipe from Food.com.

Provided by Karen..

Categories     Lunch/Snacks

Time 10h20m

Yield 12 serving(s)

Number Of Ingredients 5

1 (3 -4 lb) boneless beef roast, trimmed of fat
1/4 cup brown sugar, packed
1 (16 ounce) bottle Italian dressing
2 teaspoons italian seasoning
12 hamburger buns, split

Steps:

  • Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker.
  • Sprinkle with brown sugar. Pour dressing over beef.
  • Cover and cook on Low heat setting 10 to 12 hours.
  • Remove beef from cooker; place on cutting board. Shred beef, using 2 forks.
  • Return beef to cooker; add Italian seasoning and mix well.
  • Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

Nutrition Facts : Calories 394.7, Fat 17.6, SaturatedFat 4, Cholesterol 68, Sodium 909, Carbohydrate 29.7, Fiber 0.9, Sugar 10.2, Protein 28.3

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.

CROCK POT ITALIAN BEEF SANDWICHES



Crock Pot Italian Beef Sandwiches image

I have had this recipe for so long I don't remember where I got it but I have handed out the recipe many times. Nice meal to let cook all day and the flavor is great. I usually double the recipe for some great leftovers. I have also added onions but DH prefers recipe without them. Sometimes with the leftovers we will put on top of mashed potatoes instead of bun.

Provided by happynana

Categories     Lunch/Snacks

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs beef roast
1 (2/3 ounce) package Good Seasons Italian dressing, dry mix
3 cloves crushed garlic (can use more or less, I use more)
1 (8 ounce) jar sliced pepperoncini peppers (I add the the liquid of peppers instead of the water, it makes them spicer)
6 ounces water (I add the liquid from the jar of pepperozini, you can also add half of the liquid and half of the wa)

Steps:

  • Spray crock pot with cooking spray.
  • Cut roast in half.
  • Put roast in crockpot and add all ingredients.
  • Cook for 7-8 hours on low or until beef is cooked to your desire.
  • Remove roast and Shred.
  • Put shredded beef back in broth to blend.
  • With slotted spoon put beef on bun.

Nutrition Facts : Calories 473.2, Fat 33.4, SaturatedFat 13.5, Cholesterol 117.4, Sodium 437.2, Carbohydrate 8.9, Fiber 0.8, Sugar 1.2, Protein 33

CROCK POT TANGY ITALIAN BEEF SANDWICHES



Crock Pot Tangy Italian Beef Sandwiches image

A quick meal for now and later. This meat freezes well..if you have any left that is. This recipe is courtesy of Betty Crocker.

Provided by PaulaG

Categories     One Dish Meal

Time 12h15m

Yield 12 serving(s)

Number Of Ingredients 7

3 -4 lbs boneless sirloin tip roast, trimmed of fat
1/4 cup packed brown sugar
1 (16 ounce) bottle Italian dressing
2 teaspoons italian seasoning
1 large onion, sliced
1 bell pepper, sliced
12 sandwich buns, split and toasted

Steps:

  • Spray the inside of a 4 quart crock pot with cooking spray.
  • If beef is tied, remove strings and netting.
  • Place the beef in the crock pot arrange onion and bell pepper slices on top.
  • Sprinkle with brown sugar and pour on the dressing.
  • Cover and cook on low heat for 10 to 12 hours.
  • Remove beef from crock pot and using 2 forks shred the meat.
  • Return shredded meat to crock pot and sprinkle with Italian seasoning, stir to mix well.
  • Use a slotted spoon to remove meat from broth and serve on toasted buns with your choice of sides.

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From carlsbadcravings.com


CROCK POT ITALIAN BEEF SANDWICHES - THIS FARM GIRL COOKS
Cook on low for 7-8 hours, or on high for 4-5 hours. Shred the beef: Remove the Italian beef from the pot and shred it on a platter. Return it to the pot and if you can, allow it to hang out in the juices for 15-20 minutes before serving. Serve on rolls with cheese and extra pepperoncini, if desired.
From thisfarmgirlcooks.com


ITALIAN BEEF SANDWICHES WITH GIARDINIERA - SLOW COOKER
Leftover Storage - Store leftover shredded beef in an airtight container in the fridge for up to 3 days. As the meat cools, a white layer of fat will form on the top. Just scrape it off with a spoon and discard in the trash. If storing a fully made sandwich, try to eat it the next day.
From sungrownkitchen.com


ITALIAN BEEF {EASY CROCK POT RECIPE} – WELLPLATED.COM
Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes. To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired).
From wellplated.com


ITALIAN SLOW COOKER BEEF SANDWICHES WITH ... - FOOD NETWORK CANADA
Step 1. For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
From foodnetwork.ca


CROCK POT ITALIAN BEEF SANDWICHES (SECRET INGREDIENT!) - SIMPLE JOY
Transfer the meat to the slow cooker. Deglaze the skillet with wine. Add red wine to the hot skillet and scrape up all the browned bits from the meat. Add that to the crockpot as well. Cook the meat. Cover the slow cooker and cook on low for 8 hours. Shred the meat. At the end of the cook time, shred the beef.
From simplejoy.com


SLOW COOKER ITALIAN BEEF SANDWICHES - EVERYDAY EILEEN
Cover with lid and cook on low for 6 hours or high for 4 hours. When the meat is tender remove most of the juice from the slow cooker and shred your meat right in the slow cooker. Add the parmesan cheese and stir. Assemble the sandwiches. Place provolone cheese on the buns, then the meat and the reserved peppers.
From everydayeileen.com


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