Roast Beef And Red Pepper Sandwiches Recipes

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ROAST BEEF WITH PEPPERS



Roast Beef with Peppers image

This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. -Jeanne Murray, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 10 servings.

Number Of Ingredients 11

1 beef rump roast or bottom round roast (3 pounds)
3 tablespoons vegetable oil
3 cups hot water
4 teaspoons beef bouillon granules
1 tablespoon dried oregano
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 medium bell peppers, julienned
3 tablespoons butter
Fresh oregano sprigs, optional

Steps:

  • In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast. , Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing. , Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. If desired, garnish with fresh oregano sprigs.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 512mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS



Slow Cooker Italian Chuck Roast with Peppers and Onions image

Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.

Provided by Krystal Berry

Categories     Main Dish Recipes     Roast Recipes

Time 5h30m

Yield 12

Number Of Ingredients 16

1 (3 pound) beef chuck roast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup crushed tomatoes
10 pepperoncini peppers plus a splash of their juice
4 cloves garlic, chopped
1 tablespoon Italian seasoning, or more to taste
3 green bell peppers, chopped
1 onion, chopped
12 hoagie rolls, split lengthwise
12 slices provolone cheese, or as needed

Steps:

  • Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
  • Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
  • Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
  • Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
  • Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
  • Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Nutrition Facts : Calories 717 calories, Carbohydrate 74.5 g, Cholesterol 71.2 mg, Fat 30.9 g, Fiber 5.1 g, Protein 33.4 g, SaturatedFat 12.1 g, Sodium 1898.4 mg, Sugar 7.4 g

ROAST BEEF AND RED PEPPER SANDWICHES



Roast Beef and Red Pepper Sandwiches image

Make and share this Roast Beef and Red Pepper Sandwiches recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 9

1/3 cup light mayonnaise or 1/3 cup mayonnaise
1/3 cup Dijon mustard
2 -4 tablespoons prepared hot creamed horseradish
6 loaves crusty Italian bread (6 to 7 inch loafs)
1 (12 ounce) jar roasted red sweet peppers, drained and cut into 1/4 inch wide strips
12 ounces thinly sliced roast beef
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach

Steps:

  • Combine mayonnaise dressing, mustard and horseradish in a small bowl.
  • Using a serrated knife, slice sandwich breads in half horizontally.
  • For each sandwich spread one bread half with mayonnaise mixture.
  • Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread.
  • To serve, cut each sandwich in half.

ROAST BEEF, RED PEPPER, SPINACH, AND FETA SANDWICHES WITH TAHINI DRESSING



Roast Beef, Red Pepper, Spinach, and Feta Sandwiches with Tahini Dressing image

Categories     Sandwich     Beef     Cheese     Leafy Green     Pepper     No-Cook     Picnic     Super Bowl     Lunch     Feta     Spinach     Bell Pepper     Summer     Tailgating     Poker/Game Night     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8

Number Of Ingredients 14

1 12-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped green onion
1/3 cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
2 garlic cloves, pressed
1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1 1-pound loaf flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half
3/4 cup crumbled feta cheese (about 4 ounces)
1 pound thinly sliced rare roast beef
2 cups (packed) baby spinach leaves

Steps:

  • Mix first 6 ingredients and half of garlic in small bowl to blend. Season to taste with salt. Whisk remaining garlic, tahini, water, and lemon juice in small bowl to blend. Season tahini dressing to taste with salt. Place bread, cut side up, on work surface. Spread red pepper mixture over both cut sides of bread. Sprinkle cheese over bottom half of loaf. Layer half of roast beef over cheese; drizzle with 1/3 of tahini dressing. Layer remaining roast beef over dressing and drizzle with half of remaining dressing. Top with spinach leaves; drizzle with remaining dressing. Press top half of loaf onto spinach. Cut sandwich lengthwise in half, then crosswise into quarters for a total of 8 sandwiches. Wrap each sandwich tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

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