ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
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.
ITALIAN BEEF
"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.
Provided by Taste of Home
Categories Dinner
Time 10h5m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
ITALIAN BEEF WRAPS
This is a quick and easy lazy day meal to make.
Provided by Jennifer Bass
Categories Sandwiches
Time 25m
Number Of Ingredients 12
Steps:
- 1. Season meat with pepper. Spray large non-stick skillet with non-stick cooking spray. Add meat; cook for 5 minutes or until cooked through. Remove meat from skillet; cover to keep warm.
- 2. Add onions, bell peppers, mushrooms, salad dressing and water to skillet. Bring to a boil. Stir in rice; cover.
- 3. Reduce heat to medium-low; simmer for 5 minutes. Remove from heat. Add meat mixture; stir. Let stand, covered, for 5 minutes. Spoon meat mixture evenly onto tortillas and top with sour cream, if desired. Roll up.
ITALIAN ROAST BEEF WRAP
Thinly sliced roast beef, banana peppers, provolone cheese, and arugula brought together in a delicious low-calories wrap to make this simple and delicious Italian Roast Beef Wrap recipe.
Provided by Organize Yourself Skinny
Time 5m
Number Of Ingredients 7
Steps:
- Layout the wrap and spread 1 tablespoon hummus over the top. Add the roast beef, provolone, and banana peppers.
- In a small bowl toss the arugula with 1 teaspoon salad dressing. Add the arugula to the wrap and then roll it up. Cut in half and serve.
Nutrition Facts : ServingSize 1 g, Calories 167 kcal, Carbohydrate 11 g, Protein 14 g, Fat 9 g, SaturatedFat 3 g, Fiber 5 g, Sugar 5 g
ITALIAN BEEF WRAP
Lean beef, fresh veggies and zesty Italian dressing mix round out the savory deliciousness of these hearty beef wraps for four.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle meat with black pepper. Spray large nonstick skillet with cooking spray. Add meat; cook 5 minutes or until cooked through. Remove meat from skillet; cover to keep warm.
- Add onions, green and red peppers, dressing mix and water to skillet. Bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Add meat mixture; stir. Let stand, covered, 5 minutes.
- Spoon meat mixture evenly onto tortillas; roll up.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
CHICAGO-STYLE BEEF AND CHEESE WRAP
Provided by Paul Young
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Season the entire beef top round with the barbecue seasoning and set aside. Heat the olive oil in a large saute pan over high heat. Sear the beef on all sides until browned. Transfer the beef to a roasting pan and finish in the oven until cooked to medium, with an internal temperature of 130 degrees F, about 10 to 15 minutes. Allow the beef to rest before slicing. While the beef cooks, heat the beef broth in a saucepan with the thyme sprigs. Simmer over medium heat until reduced by half and then turn down the heat and keep warm. When the meat is cooked and rested, slice the beef thinly and add it to the pan of broth. Coat the beef in the broth. Warm the tortillas in a pan or in the oven. Top each tortilla with a few spoonfuls of cheese sauce, lettuce, then a few slices of beef and then some of the Giardiniera, and peppers. Roll up into a sandwich wrap and enjoy!
CRISPY ITALIAN WRAP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
- Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
- Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.
ITALIAN BEEF STEAK WRAP
Provided by Chelsea Aitken, RD
Categories Burgers, Sandwiches & Wraps
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F. Pat Flank Steak dry on both sides, then season with salt and black pepper; press seasoning gently into the steak before flipping to season the other side.
- Prepare produce: cut onion and bell pepper into thin slivers, cut cherry tomatoes in half, and chop the basil.
- Place onion and bell pepper slices on a sheet pan and drizzle with 1 Tbsp. olive oil, then evenly season with 1 Tbsp. Italian seasoning. Place the pan in the oven and roast vegetables for approximately 10 minutes or until tender, stirring halfway through.
- While vegetables are roasting, heat a cast iron pan on the stove on MEDIUM-HIGH heat. Put 1-2 Tbsp. olive oil in the pan and spread it around. Sear Flank Steak for 1.5 minutes on each side . Place the cast iron pan with Flank Steak in the oven until the steak reaches an internal temperature of 135°F (for medium rare) to 145°F (for medium) using a meat thermometer in the thickest part of the steak. Remove the pan with Flank Steak from the oven. Let stand for at least 3 minutes (temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium).
- While the steak is resting, heat the panini press and start assembling a wrap. Lay the tortillas on a clean, dry surface. Layer ¼ of the lettuce, roasted onion, bell pepper, and cherry tomato halves on each tortilla.
- Cut steak across the grain into thin slices.
- Place 1/4 of the beef on each wrap. Top steak with 1 tsp. Italian seasoning, 1/4 of the chopped basil, 1 oz. blue cheese, and drizzle with balsamic vinaigrette dressing, if desired. Gently roll the wrap closed, place the seam down on the panini press, and press wrap. When done, remove from panini press and cut diagonally. Repeat 3 more times until all wraps are pressed.
Nutrition Facts : Calories 636 Calories
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