ITALIAN BEEF
Easy crock pot Italian Beef sandwiches from scratch. Juicy, tender beef cooked with simple ingredients, it's popular and great for a crowd!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 9h20m
Number Of Ingredients 14
Steps:
- Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
- Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
- Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
- In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
- Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
- Pour in the remaining broth.
- 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). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!
Nutrition Facts : ServingSize 1 (of 6), without the buns, cheese, or additional toppings, Calories 542 kcal, Carbohydrate 31 g, Protein 48 g, Fat 37 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Fiber 2 g, Sugar 2 g
BEEF AND HORSERADISH SAUCE SANDWICH
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
- To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
- Yield: 1 cup
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.
ITALIAN BEEF SANDWICHES WITH HORSERADISH SAUCE
Make and share this Italian Beef Sandwiches With Horseradish Sauce recipe from Food.com.
Provided by Robyns Cookin
Categories Lunch/Snacks
Time 10h30m
Yield 10 , 10 serving(s)
Number Of Ingredients 22
Steps:
- MEAT:.
- Place roast in slow cooker and add the remaining "MEAT" ingredients over top.
- Cover and cook on low for 10 to 12 hours.
- About an hour before meat is done, remove bay leaf and shred meat with a fork.
- HORSERADISH SAUCE:.
- Mix everything together. Refrigerate until ready to use.
- TO SERVE:.
- Spread a little horseradish sauce on both sides of the toasted rolls.
- Add some meat, top with some veggies and then a piece of provolone.
- Place under the broiler for a few seconds until cheese is melted.
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
PORTILLO'S ITALIAN BEEF SANDWICHES
Portillo's restaurant, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal.
Provided by Miss Annie
Categories Lunch/Snacks
Time 12h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
- Stir well and bring just to a boil.
- Place roast in a slow cooker and pour mixture over the roast.
- Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
- Remove bay leaf and shred meat with a fork.
- Serve on Italian Rolls.
ROAST BEEF PANINI WITH HORSERADISH MAYO
This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks.
Provided by gemini08
Categories One Dish Meal
Time 25m
Yield 4 paninis, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise and horseradish in a bowl, set aside.
- Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
- Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
- Top with roast beef, pepper rings, tomato and cheese. Fold together.
- Put in a grill pan and use a smaller frying pan to weigh it down.
- Turn and brown on the other side.
- Cut in two, garnish with salat greens and herbs
- Enjoy!
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
My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 7h40m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
ZESTY ITALIAN BEEF SANDWICHES
It's so easy to build a zesty sandwich when you pile on the shredded beef, pickles and smoked provolone. Can't find smoked provolone? I use regular, too. -Crystal Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place roast in a 5- or 6-qt. slow cooker. In a small bowl, mix soup, vinegar, soy sauce and brown sugar; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. In a small bowl, mix mayonnaise, mustard and chili sauce; spread on roll bottoms. Layer with onion, pickles, shredded beef and cheese. Replace tops.
Nutrition Facts : Calories 724 calories, Fat 44g fat (15g saturated fat), Cholesterol 166mg cholesterol, Sodium 1266mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 54g protein.
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SLOW COOKER ITALIAN BEEF SANDWICHES
From tasteandtellblog.com
Reviews 12Category Main DishCuisine ItalianTotal Time 12 hrs 30 mins
- Place the beef roast in a large slow cooker. Sprinkle the Italian seasoning over the top, as well as the onion and green pepper. Pour the beef broth and the pepperoncini juice over the top, cover, and cook on low for 12 hours, or until the beef easily shreds.
- When the beef is done, remove from the slow cooker to a cutting board and shred. Return to the slow cooker and stir into the juices.
- To make the sandwich: Turn the oven onto broil. Spread one side of the bun with the Ranch Horseradish sauce. Top with some of the shredded beef, then cover with provolone cheese. Put under the broiler until the cheese melts. Top with pepperoncini peppers.
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