Tasty Italian Beef Sandwiches Recipes
MOM'S ITALIAN BEEF SANDWICHES
My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.
ITALIAN BEEF FOR SANDWICHES
Slow-cooked rump roast with only two ingredients for a delicious sandwich. Serve on crusty sandwich rolls.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 9h5m
Yield 12
Number Of Ingredients 2
Steps:
- Place rump roast in a slow cooker, fat-side up. Pour pepperoncini and juice over roast.
- Cook on Low for 8 hours. Remove fat from roast and shred roast with 2 forks. Simmer roast in the juice for 1 hour more. Remove beef with a slotted spoon.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 0.9 g, Cholesterol 66.9 mg, Fat 10.7 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 3.7 g, Sodium 647.2 mg
ITALIAN BEEF SANDWICHES
Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.
Provided by Dick Pierce
Categories World Cuisine Recipes European Italian
Time P1DT2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g
CROCK POT ITALIAN BEEF SANDWICHES
These CrockPot Italian Beef Sandwiches are perfect for tailgate season! With just a few simple ingredients, this easy slow cooker beef recipe is a favorite!
Provided by Holly Nilsson
Categories Beef Main Course
Time 5h15m
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
- Place onion in the bottom of a 6 qt slow cooker.
- Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
- Add broth and pepperoncini peppers with ½ cup of the juices.
- Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
- Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
- Serve over rolls and top with pickled vegetables or peppers.
Nutrition Facts : Calories 563 kcal, Carbohydrate 36 g, Protein 42 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 124 mg, Sodium 439 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ITALIAN BEEF
Easy crock pot Italian Beef sandwiches from scratch. Juicy, tender beef cooked with simple ingredients, it's popular and great for a crowd!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 9h20m
Number Of Ingredients 14
Steps:
- Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
- Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
- Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
- In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
- Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
- Pour in the remaining broth.
- Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
- To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!
Nutrition Facts : ServingSize 1 (of 6), without the buns, cheese, or additional toppings, Calories 542 kcal, Carbohydrate 31 g, Protein 48 g, Fat 37 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Fiber 2 g, Sugar 2 g
More about "tasty italian beef sandwiches recipes"
ITALIAN ROAST BEEF SANDWICHES - SIMPLE SWEET RECIPES
From simplesweetrecipes.com
Reviews 1Category DinnerCuisine ItalianTotal Time 5 mins
- Add roast beef, broth, and Italian seasoning blend, and cook again until heated through (about 30 seconds to a minute more).
CROCK POT ITALIAN BEEF SANDWICH RECIPE - EATING ON A DIME
From eatingonadime.com
4.6/5 (13)Total Time 8 hrs 10 minsCategory Crockpot, Main, Slow CookerCalories 463 per serving
- Pour the jar of peppercinis over the top. I reserved some of the peppercinis for the sandwiches.
TANGY ITALIAN BEEF SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 8 hrs 15 mins
- Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally.
- Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, coat inner pot with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Remove beef from pot.
- Add peppers to pot; stir in vinegar and next 3 ingredients (through crushed red pepper). Stir in 1/4 teaspoon of the salt, black pepper, and chopped pepperoncini. Return beef to pot.
THE BEST ITALIAN BEEF SANDWICH RECIPE - TASTYBBQING
From tastybbqing.com
Cuisine Italian, AmericanTotal Time 3 hrs 20 minsCategory Main
- Preparing the Meat: Thoroughly mix all of the listed rub ingredients in a bowl. Lightly spritz your meat with water - this will help the rub stick. Sprinkle your rub generously onto the meat, and massage it into the beef using your fingertips; note that there will be some rub left over - do not throw this away as it will come in handy when flavoring the juice. As an alternative method, you may stab the meat's surface every inch or so and fill the gashes with slivers of fresh garlic. I don't usually use this method, as the gashes mean more of the meat's juices will flow out while you roast it. Still, none of these flavors go to waste, as they will just end up in the juice. I prefer having tastier meat, to begin with, and seasoning the juice afterward - but that's all my personal preference, and either method is fine.
- Roasting the Beef: Start by pouring your six cups of water into a 9" x 13" baking pan. (Note that 9" x 13" is the ideal size for this recipe; you must add more water if using a bigger pan, as it will otherwise evaporate and leave you little to no juice. Any smaller and the pan won't be big enough for the cut of meat). Then, dissolve your bouillon cubes in the water, and pour in the rest of your dry rub that you kept from earlier. Once you've done this, place a rack (I use a cooling rack in most cases) on top of the water-bouillon-rub mixture pan, and place of these on the indirect side of your grill.Roast at a constant temperature of 225°F until the interior temperature of your meat is between 130°F and 140°F, which will usually take around three hours for a 3-pound sirloin. Exact times will vary depending on the cut of meat you use, the thickness of the cut, and other such variables; check your meat around the three-hour mark and bear this in mind: roasts are to be monitored with a th
- Preparing the Toppings: While the beef roasts, cut your bell peppers open and remove the stems and seeds. Then, cut into 1/4" thick strips, ideally as long as the entire pepper. Sautee these peppers in a small frying pan over medium-high heat with roughly 2 tablespoons of olive oil. Let these sit in the oil bath for around 15 minutes or until the pepper's skin starts to brown. Set these aside at room temperature, or mix them with the giardiniera for a more even topping later on.
- Preparing the Finished Roast: Remove your roast and juice pan from the grill. Pour the juice into a separate bowl, making sure to get any fats that may have melted as you do this; don't worry, these will become part of the juice when you heat it up later, so you aren't going to have stray pieces of fat in your sandwich. Place both your juice and your roast beef in the fridge to rest for a few hours. We do this both for the development and cultivation of flavor as time progresses, and to make slicing easier. Some recipes say to skip this step if you have a meat slicer, as you needn't wait for the beef to firm up, but in my opinion, the additional flavor you get out of letting the meat rest is well worth the wait. Then, when cutting the meat, ensure that you're using a sharp, thin-bladed knife and drag it along your meat rather than sawing or cutting down through it; if you do the latter, the slices will be too thick.
TANGY ITALIAN BEEF SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Total Time 8 hrs 15 minsServings 8Calories 356 per serving
- Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.
ITALIAN BEEF SANDWICHES | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
ITALIAN BEEF SANDWICHES | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
ITALIAN BEEF SANDWICHES (SLOW COOKER, STOVETOP, OR INSTANT ...
From thestayathomechef.com
4.5/5 (2)Total Time 3 hrs 15 minsCategory Main Dish, SandwichesCalories 636 per serving
- Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
- Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Once seared, add in liquids, peppers, and seasonings. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
CLASSIC CHICAGO ITALIAN BEEF SANDWICH RECIPE DONE AT HOME
From amazingribs.com
Ratings 331Calories 324 per servingCategory Dinner, Lunch, Main Course
- Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.
- Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F.
- Cook. Pour the water into a 9 x 13" baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F until interior temperature is about 130-140°F for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.
- While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.
NINJA FOODI BEEFY CHEESY GOODNESS SANDWICHES - THE TASTY ...
From thetastytravelers.com
5/5 (1)Total Time 33 minsCategory Dinner, Lunch, SandwichessCalories 724 per serving
- Add the beef stew meat and sear on all sides. Lightly season the beef with salt and pepper if desired.
- Add onions and saute until lightly browned. Be sure to gently scrape the bottom of the pot to make sure that any browned on bits of meat are not stuck on.
PIONEER WOMAN'S ITALIAN DRIP BEEF - BUNNY'S WARM OVEN
From bunnyswarmoven.net
4.2/5 (4)Estimated Reading Time 4 mins
- Combine all ingredients in your crock pot. Stir lightly to combine seasoning with the liquid. Put the lid on the crock pot, turn on low and cook for 5 or 6 hours until meat is fork-tender and falling apart. If meat is not yet tender, cook for 30 minute intervals till it's tender. Remove beef from the crock pot. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm in the crock pot.
- May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
- Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
INSTANT POT ITALIAN BEEF SANDWICHES - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (4)Category Dinner, LunchCuisine American, WesternCalories 618 per serving
- Next, add stock, oregano, garlic, onion, paprika, Italian seasoning, salt and pepper, and pepperoncini juice. Stir to combine.
- Place the lid on the Instant Pot, turn the valve to the sealing position, and set to manual pressure / high pressure for 30 minutes.
ITALIAN BEEF SANDWICHES - YELLOW BLISS ROAD: EASY RECIPES ...
From yellowblissroad.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 427 per serving
- Combine the water, beef base, bay leaf, oregano, pepper, and garlic in a pot and bring to a boil. Dissolve the beef base and boil for 5-7 minutes to reduce liquid by about 1/3.
- Dip the roast beef into the broth for 1-2 minutes or until hot and place on the 4 hoagie buns dividing the beef evenly. Divide the provolone cheese and peppers as well onto the 4 sandwiches.
ITALIAN BEEF SANDWICHES - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 24Total Time 10 hrs 20 minsCategory Main Course
- Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker. Add all remaining roast ingredients to slow cooker and give them a stir.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.
- Once tender, shred roast and discard excess fat. Continue to cook on low for 30 minutes for the roast to absorb some of the juices.
- Meanwhile, preheat oven to 400 degrees F. Split rolls and lay them cut side up on a large baking tray. Bake for 5 minutes to toast the buns.
HOMEMADE ITALIAN MISSISSIPPI BEEF SANDWICH RECIPE | HIDDEN ...
From hiddenvalley.com
4/5 Category DinnerCuisine ItalianTotal Time 20 mins
ITALIAN BEEF SANDWICHES - NINJA TEST KITCHEN
From ninjatestkitchen.com
Servings 4Total Time 1 hr 10 minsCategory Comfort Food
ITALIAN BEEF SANDWICHES (CROCK POT RECIPE) - LITTLE SUNNY ...
From littlesunnykitchen.com
5/5 (2)Total Time 8 hrs 20 minsCategory Main CourseCalories 557 per serving
ITALIAN BEEF - TASTYCOOKERY
From tastycookery.com
Servings 10Category Slow Cooker
SLOW-COOKER ITALIAN BEEF SANDWICHES RECIPE | EATINGWELL
From asparagus.recipes.does-it.net
SLUGGISH COOKER ITALIAN PORK SANDWICHES - EASY TASTY RECIPES
From easy-tasty-recipes.com
CHICAGO-STYLE ITALIAN "BEEF" (SEITAN) SANDWICHES | VEGWEB ...
From vegweb.com
ITALIAN BEEF SANDWICHES WITH GIARDINIERA – SLOW COOKER
From sungrownkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love