Pioneer Womans Hot Spicy Italian Drip Beef Recipes

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PIONEER WOMAN'S HOT & SPICY ITALIAN DRIP BEEF



Pioneer Woman's Hot & Spicy Italian Drip Beef image

Perfect for a cold winter day! Spice it up or down, depending upon your tastes. We like it SPICY and served with fresh mozzarella cheese over toasted ciabatta rolls. So good! Preparation on this is super easy, but allow plenty of time for cooking.

Provided by Chef SuzyQ

Categories     Very Low Carbs

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
5 -6 lbs chuck roast, whole
salt and pepper
32 ounces beef stock
1 (28 ounce) can crushed tomatoes
1 (16 ounce) jar pepperoncini peppers, With Juice
1 (16 ounce) jar cherry peppers, Drained (hot)
8 ounces pimientos
16 rolls, Buttered & Toasted (optional)
16 slices provolone cheese or 16 slices mozzarella cheese

Steps:

  • ***NOTE: This recipe can easily be halved!
  • Preheat oven to 300 degrees.
  • Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
  • Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
  • Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
  • When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
  • ***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

Nutrition Facts : Calories 352.1, Fat 18.2, SaturatedFat 9, Cholesterol 112.9, Sodium 973.7, Carbohydrate 9.3, Fiber 2, Sugar 3, Protein 39.5

PIONEER WOMAN'S ITALIAN DRIP BEEF



Pioneer Woman's Italian Drip Beef image

"If you owned a restaurant and all you sold was this sandwich with a side of fries, you'd have them lined up at the door". That's the reaction I got when I served this for lunch to Paul and David. This is absolutely delicious! You bet I'll be making this again! This recipe is a ...put it in the crock pot and forget about it...

Provided by Bunny's Warm Oven Blog

Categories     Sandwiches

Time 6h

Number Of Ingredients 7

1 whole beef chuck roast, 2.5 to 4 pounds
1 can beef consomme or beef broth
3 Tbsp (heaping) italian seasoning
1 tsp salt
1/4 c water
1 jar (16 oz) pepperoncini peppers, with juice
buttered, toasted deli rolls

Steps:

  • 1. I didn't have any sandwich rolls but I did have a loaf of Italian bread. I decided to make open faced sandwiches with it. I brushed the Italian bread slices with butter on both sides and toasted them in my frying pan. I sauteed onions in a little olive oil and put them on top of the toasted bread then piled the beef on. I topped the sandwich with slices of mozzarella cheese. The open faced sandwich went under the broiler till the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. LOVED IT!! I hope you make this an enjoy it as much as we did!!
  • 2. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
  • 3. Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!**
  • 4. Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
  • 5. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
  • 6. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
  • 7. For more homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/pioneer-womans-italian-drip-beef.html

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

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

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

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.

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