Boardwalk Italian Beef Sandwiches Recipes

PORTILLO'S ITALIAN BEEF HACK

Steps:

• Preheat the oven to 400 degrees F.
• Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
• Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
• Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
• For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

SLOW-COOKER BOARDWALK ITALIAN BEEF SANDWICHES

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.

FAMILY-FAVORITE ITALIAN BEEF SANDWICHES

Steps:

• In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large resealable plastic freezer bag, combine the first seven ingredients. Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PORTILLO'S ITALIAN BEEF SANDWICHES

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.