Hearty Beef Sandwiches Recipes

DRIP BEEF SANDWICHES

Steps:

• Sprinkle the chuck roast with salt and pepper.
• Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
• Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
• Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
• To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HEARTY ITALIAN SANDWICHES

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes., Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.

HEARTY BEEF AND BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground beef and green bell pepper in a large skillet; cook and stir until browned, about 5 minutes. Drain excess grease. Add red kidney beans, pizza sauce, mushrooms, onion soup mix, and garlic powder; cook and stir until hot and bubbly, about 5 minutes.
• Pour beef mixture into a 9x12-inch baking dish.
• Separate biscuit dough into 10 pieces. Place 1 cube Cheddar cheese in the center of each piece; fold up dough to cover cheese completely. Arrange dough pieces over beef mixture in the baking dish.
• Brush each piece of dough with butter; sprinkle sesame seeds on top.
• Bake in the preheated oven until biscuits are golden brown, 18 to 20 minutes.

HEARTY OVEN ROAST BEEF SANDWICHES

Steps:

• Preaheat oven to 350 degrees.
• Combine sour cream, mustard, and horseradish.
• Split bread loaves horizontally and spread sour cream mixture on cut surfaces.
• Top bread bottoms with cheese and roast beef.
• Replace bread tops and wrap sandwiches in aluminum foil.
• Bake sandwiches at 350 degrees for 25 minutes.
• Remove bread tops and place alfalfa sprouts on top of roast beef.
• Replace bread tops and cut each sandwich in half to serve.