SLOW COOKER ITALIAN BEEF FOR SANDWICHES
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
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
ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 8h30m
Yield 8 sandwiches
Number Of Ingredients 27
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.
SLOW-COOKER ITALIAN BEEF SANDWICHES
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
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 SANDWICHES
This is my favorite Italian beef recipe, handed down to me from an old neighbor in Illinois. I hope you enjoy it as much as my family does. Serve with French rolls and pepperoncinis.
Provided by Maggie Grimley
Categories World Cuisine Recipes European Italian
Time 8h10m
Yield 12
Number Of Ingredients 10
Steps:
- Combine roast, water, basil, oregano, salt, garlic powder, parsley flakes, bay leaves, red pepper flakes, and black pepper together in a slow cooker.
- Cook in the slow cooker set to Low for 8 to 10 hours. Remove bay leaves and shred meat using two forks.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 1.3 g, Cholesterol 99.7 mg, Fat 15.8 g, Fiber 0.6 g, Protein 39.3 g, SaturatedFat 5.5 g, Sodium 668.3 mg, Sugar 0.2 g
SLOW COOKER ITALIAN BEEF
Tender and juicy, this Slow Cooker Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy broth. You are going to love it!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 8h20m
Number Of Ingredients 11
Steps:
- Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
- Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
- Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.
SLOW COOKER ITALIAN BEEF SANDWICHES
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
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 ITALIAN BEEF SANDWICHES
Easy and full of flavor, these hot beef sandwiches are the perfect remedy for busy weeknights!
Provided by Heather Cheney
Categories Sandwich
Time 10h40m
Number Of Ingredients 9
Steps:
- Place beef roast in slow cooker and sprinkle dressing mixes, Italian seasoning, and salt over the roast.
- Top roast with diced onion and pepperoncini and pour beef consomme over the top.
- Cover slow cooker and cook for 8-10 hours on low or until the roast is tender and shred easily.
- Remove roast from slow cooker and shred into bite-sized pieces. Place shredded beef back into cooking juices, cover and simmer for an additional 30 minutes to allow flavors to meld.
- Toast rolls and top with shredded beef and a slice of provolone cheese. Top with additional pepperoncini or hot peppers if desired.
Nutrition Facts : ServingSize 1 sandwich, Calories 3571 kcal, Carbohydrate 296 g, Protein 89 g, Fat 225 g, SaturatedFat 120 g, Cholesterol 156 mg, Sodium 2423 mg, Fiber 20 g, Sugar 175 g
SLOW COOKER ITALIAN BEEF SANDWICHES
Load up on the delicious flavor of these Slow Cooker Italian Beef Sandwiches! A handful of ingredients are all you need to pull this amazing dinner off. Great for game day or an easy weeknight dinner!
Provided by Trish - Mom On Timeout
Categories Entree
Time 10h10m
Number Of Ingredients 11
Steps:
- Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
- Drain the pepperoncinis reserving three tablespoons of the liquid.
- Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
- Trim the fat from the roast and season each side with roughly one-third of the seasonings.
- Place the roast in the slow cooker.
- Pour the tomato sauce over the roast.
- Top with the green bell peppers, onions, and pepperoncinis.
- Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
- Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- Preheat oven to 250F.
- Use two forks to shred the meat. It should be so tender that it basically just falls apart.
- Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.
- Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.
Nutrition Facts : Calories 558 kcal, Carbohydrate 9 g, Protein 50 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 163 mg, Sodium 1331 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER ITALIAN ROAST BEEF SANDWICHES RECIPE
An easy and delicious slow cooker sandwich - your family will ask for this recipe time and time again!
Provided by Elyse Ellis
Categories Main Course
Time 8h5m
Number Of Ingredients 5
Steps:
- Spray slow cooker with nonstick cooking spray.
- Place roast in the bottom of slow cooker.
- In a mixing bowl, combine dressing, soup mix and Italian seasoning.
- Pour over roast and place lid on slow cooker.
- Cook on low for 8-10 hours.
- After cooking, remove roast from slow cooker, shred and place back in juices.
- Serve on rolls or buns.
Nutrition Facts : Calories 676 kcal, Carbohydrate 45 g, Protein 42 g, Fat 36 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 125 mg, Sodium 1260 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SLOW-COOKER BOARDWALK ITALIAN BEEF SANDWICHES
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
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
TOTALLY AWESOME SLOW COOKER ITALIAN BEEF SANDWICHES
When I was growing up in Chicago, I loved these sandwiches. They were sold in restaurants and curbside stands primarily on the south side of the city. I learned the traditional recipe to these from a friend of the Scala family; they're the ones credited with the invention of this tasty sandwich around the turn of last...
Provided by Andy Anderson !
Categories Sandwiches
Time 10h20m
Number Of Ingredients 16
Steps:
- 1. Chicago Italian Beef Sandwiches As the story goes: Italian Beef Sandwiches were created over 100 years ago, on the South Side of Chicago in the Italian neighborhoods around the now defunct Stockyards. The classic Chicago Italian Beef Sandwich is a unique, drippy, messy variation on the French Dip Sandwich. It can be found in hundreds of places around the city but rarely can you find it outside of Chicago. The recipe was popularized by Pasquale Scala, a South Side butcher and sausage maker. During the Depression food was scarce and Scala's thinly sliced roast beef on a bun with gravy and fried peppers took off. His family still runs a business that supplies the ingredients to the sandwiches to restaurants and curbside vendors around the Southside of the city.
- 2. Gather your ingredients.
- 3. Chef's Tip: I use a chuck roast because it shreds very easily, and tastes good, to boot. Plus it's the traditional cut of beef still used today, by the Scala family.
- 4. Add the beef stock and vinegar to a saucepan, and bring to a boil.
- 5. Add about 2.5 tablespoons of the dry spices, (don't forget the bay leaf) then reduce the heat and lightly simmer, uncovered, for 10 minutes. Take the remainder of the dry spices, place into an airtight container, and reserve for another use.
- 6. Chef's Note: The goal here is not to lose too much liquid, but to infuse the flavors of the spices into the beef stock. A light simmer with hardly any movement in the liquid is all you need. But it's an important step, so don't skip it.
- 7. Place the roast into the slow cooker and pour the hot liquid over the roast.
- 8. Cook on low for 10 hours.
- 9. Chef's Note: Keep some additional beef broth on hand. If the roast begins to lose too much moisture, add more. As long as the roast is covered in liquid, you're fine.
- 10. At the 8-hour mark, remove the beef from the liquid, and discard the bay leaf.
- 11. Using a sharp knife, slice the beef, against the grain as thinly as possible, or shred it using two forks; whatever method you choose. In Chicago, I've had it served both ways, and both are wonderful.
- 12. Return the beef to the liquid in the slow cooker and allow it to continue to cook on low for an additional 2 hours, for a total of 10 hours.
- 13. Chef's Note: If you're using your slow cooker on high, remove the beef and shred at the 3-hour mark, and then continue to cook for an additional hour, for a total of 4 hours; however, the beef will have a richer flavor if you go low and slow.
- 14. Chef's Tip: If you want it a bit hotter, when you take the beef out to shred, throw in a couple of sliced peppers (your choice), and let them cook with the beef for those final hours.
- 15. Serve on some nice toasted hoagie rolls, and add a lot of that wonderful sauce. The bread will soak it up, and it will be divine. In Chicago they say: The wetter, the better" when it comes to Italian Beef Sandwiches.
- 16. Chef's Note: Whatever bread you choose, it's important that it have "wet" strength, so that it doesn't fall apart and turn into beef-gravy panade.
- 17. Chef's Note: Additional toppings include: sautéed mushrooms, sliced onions, additional chili peppers; maybe some cheese... go for it.
- 18. Serve with some chips, a side salad, or just solo. Oh, and don't forget to include lot of napkins. Enjoy.
- 19. Additional Serving Suggestion: Put the beef over rice, and pour on the sauce... lip-smacking good. The photo is a bit blurred, but it still tasted good.
- 20. Keep the faith, and keep cooking.
SLOW-COOKER DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Time 8h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
- For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
- For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
- Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
- Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.
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