Time 7h40m Yield 10 servings. Number Of Ingredients 11 Steps:
Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.
Time 8h20m Yield 12 servings. Number Of Ingredients 10 Steps:
Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,
Time 3h40m Yield 4 servings Number Of Ingredients 17 Steps:
Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours. Preheat oven to 275 degrees F. Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves. Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin. Cool broth in roasting pan and remove the fat that rises to the top. Strain. Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.
Time 12h15m Yield 10 Number Of Ingredients 11 Steps:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Cut beef into 1/4-inch slices; cut slices crosswise in half. Heat oil in 12-inch skillet over medium-high heat. Add bell pepper, onion, basil and oregano; stir-fry 3 to 4 minutes or until vegetables are lightly browned and tender. Reduce heat to medium-low. Add beef, broth and Worcestershire sauce to skillet. Cook 5 minutes, stirring occasionally. Remove beef mixture with slotted spoon; divide beef mixture among rolls. Serve sandwiches with broth for dipping.
Time 30m Yield 4 servings Number Of Ingredients 17 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.
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.
Time 8h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Trim excess fat from beef. Heat oil in 10 inch skillet over medium high heat. Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown. Place beef in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except bell peppers and bread; pour over beef. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove beef to cutting board; cut into thin slices. Skim fat from beef juices in cooker if desired. Stir bell peppers into juices. Cover and cook on high heat setting 15 minutes. Return beef slices to cooker. Place 2 slices of bread on each plate. Spoon beef mixture over bread.
More about “italian beef for sandwiches recipes”
Time 6m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a medium saucepan. Add pepperoncini juice to taste. Simmer until hot.
