Italia Beef Sandwiches Made From Leftover Steak
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06/21/2004
Fabricated these changes: omitted table salt, substituted onion pulverisation for onion salt, used 2 dressing mixes, added one 1/2 tsp. dried onion, and added 2 beefiness bouillion cubes to the h2o. Cooked on depression for almost 14 hours; shredded meat and refrigerated meat and juice separately overnight. In the morning time, I skimmed the fat off the juice, and returned the juice & meat to the slow cooker, forth with some chopped green pepper, on high to reheat for a couple hours. Served with horseradish and provolone cheese. Was a hitting at our family unit reunion! Leftovers (if any!) reheat well for a quick lunch.
02/01/2005
I moved from Chicago, and the matter I miss near is the food! This is a not bad recipe for the Chicago food blues. I, too, used the 2 pks of dressing mix (I even apply the Italian dressing mix on this site), crushed cerise pepper, the juice (~i/8 c.) of some sweet and hot peppers, and sliced peppers and onions and serve information technology on warm Italian breadstuff with mozzarella cheese (with the peppers and onions). The best thing to do is to have it cook in the tedious cooker until it is cooked through, and so slice it thinly and return it to the juice for about an hour (just like they do at the beefiness restaurants). It was a hitting at my daughter'due south family birthday party, and took hardly whatsoever effort. Cheers SO MUCH FOR THE RECIPE!
06/12/2005
This recipe was practiced as is,but I at present utilise information technology combined with 3 other recipes for french dip and it is neat,I use all of the ingredients in this recipe except utilize only 2 cups of water and get out out both the salt and onion salt,I add 2 cups onion sliced thin sauted in one/4 cup butter ,1/2 loving cup soy sauce, 1 tin can coke[do not use nutrition or an off make] 1 12 oz. can dark beer, 1 can beefiness broth, one tin condesned french onion soup [campbells is best] I use the zesty soup mix. I try to get at least a 5 to half dozen pound roast rump is o.k. if its selection otherwise I use a sirlion tip roast, this is much cheaper and less fat than a regular sirlion. I also add italian seasoning, basil, oregano,thyme,and white pepper. I slice the meat very sparse like a french dip. update I have started leaving the water out and adding another tin can of low sodium beef broth.
03/12/2005
Made this for a coincidental supper last night and all who ate it said information technology was the best beef sanwich ever. I followed communication of others and used 2 cups beef broth and one loving cup water; also two packages of Italian dressing mix. My butcher suggested a chuck roast as it shreds more than easily for sandwiches. Dull cooked information technology and served with optional provolone cheese, thin-sliced blood-red onion, mustard/mayo sauce and horseradish. Purchase actually good fresh rolls. Soooo yummy and sooo easy - Thanks!
07/28/2004
While the beef was moist and tender, there was way besides much salt and pepper to make the broth suitable for dipping. I ended up diluting it with about 2 cups of water. Side by side time I'll eliminate the table salt (canned broth is salty enough)and cut the footing pepper in half. Otherwise, the Italian beefiness sense of taste was definitely there and very good. For the person in Phoenix, try Luke's at 16th Street and Indian Schoolhouse for their Italian beefiness. Information technology's the closest thing I've found to the real stuff. A suggestion for some other reviewer: If y'all want the beefiness sliced rather than shredded, get in the twenty-four hour period before. After a night in the fridge, slice information technology across the grain and gently warm it in the goop.
07/24/2004
This is fantastic! I've had and then many people request this recipe. I'm really glad I plant this recipe. I grew up in Chicago where you lot tin can club this anywhere you tin can buy pizza or a hot dog, but hither in Phoenix no one has ever heard of it. It's my trivial gustatory modality of dwelling. This is even better when y'all replace the water with chicken goop.
07/22/2001
This is a keen recipe! Made sandwiches 'french-dip' style. Volition make once again.
02/21/2005
I made this recipe using a venison roast and my family idea information technology was better than whatever they've always had from a restuarant. I took the advice of previous reviews and used two packages of dressing mix and 1 tin can of depression sodium beef broth in place of the water. I cooked the roast on high for 5 hours, shredded the meat with forks, and then cooked an additional hr. I toasted some large kaiser rolls and added provolone cheese to the sandwiches. Definetely will make again.
02/xviii/2011
I have nothing much to add to the already great reviews. Did all the common ideas ..omitted table salt, used onion pulverization instead of onion salt, used beefiness broth (hence the no table salt added), used a 3.v lb roast and same amount of everything else. Information technology did olfactory property and taste fantastic. Made it for Super Bowl. Perfect option for that. The only matter I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her correct pollex at the kitchen counter (crockpot) and says "Whatever is in that matter smells really good and I just might gustation some". And unfortunately, that for me, is the highest praise I'll ever go. Oh and btw, she really ate it. Really skilful. Love, Mom
03/ten/2011
Instead of h2o, I used ii cans Campbell'south beef goop--I wanted more flavor than water would take given information technology plus I'm cleaning out my pantry. I also eliminated the common salt and I made my own dry italian-style salad dressing mix. Earlier adding the roast, I layered the bottom of my crockpot with sliced onions and minced garlic and I braised my roast. I used thick rolls that I slathered with garlic butter and threw under the broiler slightly before piling on the meat and provolone cheese and putting it nether the broiler once more. This was practiced only nosotros all agreed that nosotros like the italian beef with the peppers a piddling more. LOTS of spice and flavor which nosotros all thought was quite tasty--the 2 grownups just missed the peppers. I appreciate this recipe because when yous have a slice of beef that's been sitting in the freezer, it can be quite tough if you don't deadening cook it. This not only helped me make quick work out of dinner, it saved my meat so I could utilize it afterall.
12/24/2006
The beginning fourth dimension I made this it came out tough but the trouble was my slow cooker cooks in increments of four, 6, 8, & 10 hours and I was in a hurry and cooked at 8 hours so the meat was tough and difficult to pull. I have perfected my technique and now I have to say that this is a v* recipe and actually better than some Chicago places. I was born and raised in Chicago (Nearly North side, NOT the suburbs) and know Italian beef sandwiches. These are better. 1. I use merely beefiness broth instead of h2o. 2. I use actress Italian dsg than what it calls for. Double 3. I add lots of sliced green peppers about an 60 minutes before the x hours are up. 4. I shredd the beef and put it dorsum into the cooker with its juices and peppers and let it soak for a one-half 60 minutes at least. Stirring on occasion. v. Serve with fresh french staff of life. half dozen. I start this a 8am and past 7pm we take a fantastic dinner. My entire family and friends love these sandwiches and we are all Chicagoans. This is an crawly easy recipe to make for when yous have many visitors. *****
12/26/2006
Nosotros loved this recipe. I used two pkgs of italian dressing, 2 cans low sodium beefiness goop, and left out the bay leaf. I cooked the meat on depression for 10 hours in the crockpot. I so shredded the meat with a fork and placed information technology back into the crockpot to let meat soak up the juices. My married man and I put garlic butter on the rolls and placed them in the oven at 450 for x minutes. Then sauted peppers and onions in olive oil to put on the sandwiches. The order of our sandwiches was: roll, meat, peppers & onions, and cheese. We placed our sandwiches in the oven at 450 until cheese melted. Cheers for this recipe, information technology was wonderful!
09/04/2012
I'thou gonna commit a cardinal sin & give a (5-star) review even though I made a few changes...Used a 5lb. chuck roast, 2 tablespoons Italian seasoning (just a shortcut, aforementioned herbs), & instead of water I used a tin each of condensed french onion soup, consomee & beef goop. Added the i parcel of dressing mix & a small can of pickled carrots westward/ jalapeno. Afterward the beefiness was oh so tender I shredded information technology & returned it to the crock pot. Fabricated the sammies past pulling the meat correct from the juices & served with sauteed onions, garlic & peppers on french rolls w/ melted provolone cheese. It was the recipe that gave me the idea & the alloy of seasoning was delish. I just believe that the beefiness broths added a depth (if you volition) & richness that would be lacking, & I really liked the flake of tang from the pickled carrots/jalapenos. Yum yum great - thoroghly enjoyed past all!
03/06/2006
Oh boy have I stumbled on something. I did substitute more beef broth (2 cups) and added a 2nd seasoning parcel of Italian every bit recommended. When set to serve, identify meat on an open up faced piece of breadstuff (hoagie style), then add together a few sliced up peppercini's. On top of that, I added swiss on some, provolone on others. Stuck them in a 400 oven for 5-10 minutes to melt the cheese and crisp up the staff of life. Wow was that a great way to serve these. I used the reserve juice and served it au jus way. Got such expert compliments and it dressed it up enough for company at an Oscar party!!
04/03/2011
Not very impressive, I used beefiness broth and 2 packets of Italian and it was still kind of banal! Information technology was too expensive to brand for the result we got. and so disappointed
03/xx/2011
Smashing recipe although I did make a few changes. I used 2 cups of beef broth in identify of the water, double all the herbs and salad dressing and cooked on low (makes information technology then much more than tender) also once shredded I returned the beef for a further hr of cooking. added 2 seeded Jalapenos for a picayune extra bite. Great recipe, its my families favorite and I make this time and again. You lot actually could not find a quicker, simpler, tastier dish...
09/09/2002
After trying this recipe, yous may just think twice about ordering Italian Beef sandwiches from a fast food restaurant. I recommend using grass fed beef obtained right from the farmer (if you have admission to a Farmer'southward Market place or know a good meat guy). This beef is past far beefier tasting than than mill farmed grocery store beef. I employ extra pepper and garlic in the gravy and add several handfuls of sliced bell peppers (assorted colors) and onions around the roast before pouring the gravy in. Also using low sodium *practiced* beef stock/broth makes for an even more flavorful gravy than using water. The addition of peppers and onions makes this recipe THE Bomb!!!
x/18/2007
This is one of the all-time meals I've fabricated lately! The beef turned out sooo tender and juicy and the flavor was outstanding. Based on other reviews the changes I made were to substitue beef broth for the water and I used 2 pkgs of Italian dressing mix instead of 1. I cooked it for 8 or nine hours, shredded it, then put it back in the juices for another 1-1/2 hours. I served it on hoagie rolls with swiss & provolone cheese and toasted information technology under the broiler. Then we topped it off with sauteed mushrooms, peppers and onion. This is a definite keeper and received raves from the guys. A tip- if in that location's any leftovers (I'll ever make extra just to exist certain!) Try using this beef to make the "Shredded Beef Enchiladas past Christy" from this site. That makes another *awesome* repast.
02/28/2011
Big striking at the firehouse. Use Zesty Italian-style dressing mix. Besides, use beef stock instead of water. Add a small bit of ruby-red pepper flakes for a niggling extra depth.
06/13/2012
I am originally from Chicago and have been dying for Existent Chicago grub. Though information technology's not the thinly sliced beef that I am used to from upwards due north it tastes merely the same! It is a slap-up dish and my wife and I brand it now almost monthly! But proposition is to premix all the dry ingredients together the night before. That style, in the morning time earlier you caput off to work, you drop in the roast, sprinkle the dry over it and pour over the water. Burn down up the dull cooker and only await for the end of the day for a hot sandwich of nostalgia.
eleven/06/2010
Excellent recipe! Aside from beingness extremely piece of cake and flavorful, we were able to utilize the leftovers for several other meals. Day 1 we made sandwiches and Day 2 we pan fried some of the left overs and used it on tacos. My married man ate his tacos on corn tortillas with the beefiness, onion, and cilantro while I added refried beans and cheese. Both were splendid. Day 3 I made a lazy version of beef stroganoff with the meat thrown in. Great piece of cake recipe. We'll make this once again.
11/eleven/2011
My swain and I thought this was crawly. I cannot annotate on if it tastes like italian beef because I have never had information technology, but it was really great as a sandwich. I know anybody has their own personal tastes, but I have read several reviews that say this is banal even when they employ the beef broth and the actress seasoning packet. I may have a suggestion on how to brand the meat more than flavorful. Each fourth dimension I have made this, I always cook information technology overnight for most eight hours, then shred information technology when I wake up, put it in the fridge before I leave for piece of work, and then warm information technology back up when I get home. I know that kind of takes away from the convenience of having something fix and hot when y'all get home, but I can nigh guarentee this will not exist "defective flavor" if this is done. Maybe the meat just needs to marinate in its shredded form to get the flavor into the meat. Just a suggestion. Very tasty, thank yous for sharing. We like ours with provolone cheese, jalepenos, and banana peppers. Sometimes I will saute onions and green peppers... lots of toppings you can utilise for this!
eleven/eighteen/2010
Accented best Chicago Italian Beefiness clone that I take tried. I was born and raised in the Chicago area and now reside on the east coast (waa waa). I miss Italian Beef Sandwiches!!! This recipe is the closest. Get your self some hot gardinera peppers and have at it. A piffling chip of Chicago correct in your own domicile. Or top off your sandwich with mozzarella cheese and you have a chief. Nice this is da all-time!
09/25/2011
Ok, I'k from Chicago. While this is not true Italian Beef sandwich it'southward shut enough. I doubled all the spices and marinated overnight. Browned on stovetop and then Cooked on low for about 7-eight hours took out of juice and shredded and so returned to crock for about half an hour. I served on warmed hoagie rolls with hot peppers. Simply smelling it cook brought back memories. Try it..
xi/23/2010
This was fantastic! I did follow alot of reviews and doubled up on the spices and packets of italian dressing. I added 24 oz of beef broth instead of h2o and only 2 1/ii lbs of beef roast. I added strips of a green pepper to the terminal 4 hours of cooking just wished I had added more than. Will make again!!
10/26/2006
We own a catering company and have put these sandwiches on our "specials" carte for the second fourth dimension.....an absolute customer favorite! Anybody loves them. We follow the recipe well-nigh exact, add a little red wine in place of some of the water. serve them with a condiment tray of sliced cheeses, onions, peppers, tomatoes & lettuce, horsy sauce, mayo and dijon mustard.....I accept received more than raves on this menu item than any other!!
11/30/2006
It was first-class just instead of a crockpot, I used a roasting pan. I heated some olive oil, rubbed the meat with salt and pepper seared the meat in the hot oil and then browned ii large onions in the aforementioned pan then poured the seasoning over the meat and covered in foil. I cooked it for 2 1/two - 3 hours and so shredded and stirred in all of the juices and onions together. Succulent. My family could non wait; they ate information technology direct out of the pan
11/28/2010
I did everything just every bit the recipe chosen for it. The house smelled wonderful! And just before it was set I sliced up some mushrooms, onions, and peppers and threw them in a skillet until they were cooked through and limp. Meanwhile I stuck our Hoagie rolls in the oven at 300 degrees wrapped in foil to allow them soften. Once rolls were washed, I placed shredded meat on a cookie sheet topped with pepper mixture and layed provolone slices over it and broiled til cheese melted. Put mayo on hoagies and put meat with goodies on the rolls and it was WONDERFUL! Sister in law only had a babe and took over some for her and husband too! Loved information technology!
07/28/2011
This recipe is fantastic!!! I agree with "MomSavedByGrace"'s comments: apply ii packets of Italian dressing instead of 1, employ beefiness goop instead of water, and take the meat out early, shred it, and put information technology back in the juices. I as well prepared our sandwiches the same equally hers and everyone loved it. My girl doesn't like any kind of meat, and neither of my kids like sandwiches, and they asked for this every day until it was gone. Very good!!!
06/21/2011
Awesome! Very easy to put together and has an outstanding flavor! So tender & juice! I followed the recipe to a T. I really think that the reviews that stated it was also salty, must be also be the ones who used beef or chicken broth instead of water as called for - broth has a very loftier sodium content. I thought it was perfect as written! Thank Yous!
03/07/2011
Very nice! This makes enough to serve a crowd or to serve you, over and over. Adjacent time, I'll throw in some beefiness broth and maybe a affect of red wine. I'll also pocketbook information technology in quart-sized freezer bags and shop them in the freezer then they tin can be used for a quick luncheon or supper.
09/28/2009
This was and so good! I suggest using a chuck roast if you want to shred your meat. If y'all take a meat slicer so go with the rump - otherwise don't bother with that cutting because information technology doesn't shread as well and Italian beef needs to be sliced thin! (shredded is next best option IMO) I used 2 packets of the Italian dressing mix and I used ane can of beef broth and then added water to it to brand 3 cups full. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!
07/07/2012
Love this! I did; nonetheless, tweak it to what I accept read. Replaced beef broth for water, used chuck roast, doubled the salad dressing mix. Served on toasted hoagie rolls, and topped with extra precipitous provolone cheese. I throw this together in the morning and when I come in the door later on piece of work the smells are astonishing (plus and so easy).
06/21/2011
Awesome! Very easy to put together and has an outstanding flavor! SO tender & juice! I followed the recipe to a T. I really retrieve that the reviews that stated information technology was too salty, must be also be the ones who used beef or chicken broth instead of h2o as called for - broth has a very high sodium content. I idea it was perfect every bit written! Thanks!
xi/26/2010
THis is a hit every time I make information technology. I don't have to change a thing. I get crusty Italian sandwich rolls, split them, lay them open on a baking sheet. Encompass one half with some of the cooked beef, cover the whole matter with slices of mozzarella cheese and popular in 425 oven until cheese is melted and the bread is toasty. Close the sandwich and enjoy!
09/10/2011
I used low sodium beef broth instead of water, omitted the teaspoon of salt because I could ever add it later, used the Zesty Italian dressing mix and didn't carp to boil the spices, but didn't run across the need as it was going to cook all twenty-four hour period any fashion. Nosotros actually enjoyed this.
01/23/2011
Made this recipe for a family party and information technology turned out great. Used beef broth in place of water. I also cooked the beef two days ahead and shredded it, saved some of the broth and and then reheated it the day of the political party with the broth. Yummy!! Thanks for sharing
12/16/2005
Smashing recipe! I took a couple suggestions from other reviews. I had a 2 pound roast, but I used the measurements for a 5 pound roast. I substituted a can of beef broth (one one/ii cups) and added but one 1/2 cups of water. Which totaled the 3 cups of liquid required with the recipe. I added ii packets of Italian manner dressing mix. I did not add the table salt. I cooked the roast in the crockpot on loftier for 3 hours. And so I cut the roast into large chunks and cooked for another i hour. I then took the roast out and shredded information technology. I put the shredded roast back into the crockpot and cooked for another 30 minutes to get the flavoring throughout the roast. We had this on Gonnella French Italian Rolls. It tasted WONDERFUL. Information technology likewise has a great olfactory property that filled through the business firm equally it was cooking. My hubby likewise enjoyed this recipe and idea that information technology was succulent. Thank y'all for this nifty recipe!
01/04/2011
This was awesome. I made this as a quick repast for Christmas Eve since nosotros were going to be on the run. I bought a iii pound piece of meat and cut it in half (froze the remaining one-half for later) since I was merely making this for the two of united states. It was really adept. Nosotros used hoagie buns and I bought provelone cheese and broiled information technology on pinnacle of the sandwiches before serving. I too used some of the cooking juices as an au jus. My husband loved information technology.
12/04/2005
This recipe is succulent! We used chuck roast because it was on sale and added ii beef boullion cubes to the water. We seared the roast before we put it in the crock pot. We served information technology with sauteed onions & dark-green peppers on fresh hoagie rolls from the famous Mancini's Bakery in Pittsburgh. Sargento makes a Bistro flavor of Mozzarella & Asiago with roasted garlic cheese that was fabulous. The beef was great by itself and the combination of everything made for a hot, satisfying meal. A definite keeper!
11/23/2012
We loved this one! I used a 2.v lb. chuck roast. I used broth instead of h2o. I halved the goop and seasonings, but used a full packet of dry Italian salad dressing mix. I was tempted to brown this off first and deglaze my skillet with the goop, scraping up the browned $.25, but decided against it and it was only fine without the browning. I cooked mine on low for simply about eight - 8 ½ hours and it was perfectly moist and tender and shredded beautifully. I put the shredded meat on toasted mini sub buns, added provolone and broiled just until it was nicely melted. I strained the broth and served it with the sandwiches every bit an au jus dipping sauce. Everyone loved it. I got half-dozen good-sized sandwiches out of my 2.v lb. roast. Actually yummy! In fact I could go for another 1 right about now! UPDATE 2/2/14 - I made this once again using a 3 lb. chuck roast. Fabricated equally earlier using beef broth once more (one can) and halved the seasonings, subbing onion powder for the onion table salt. Notation to cocky: Use the onion common salt adjacent fourth dimension. This three lb. roast was done in 6 ane/2 hours fix on low in my new crock pot.
03/07/2014
Italian beef came out neat! Made the recipe as directed except didn't accept the bay foliage and added diced onion instead of the onion salt. Would recommend cooking on low for the longer fourth dimension, as I cooked it on loftier for 5 hours and shredded a footling tough. Another ii hours on low in the croc and the shredded meat softened upward wonderfully and information technology was a striking at the political party. The only must have is a jar of Giardiniera, no Chicago Beef is complete without!!!
12/31/2012
We savage onto this bulky goodness like a pair of mountain lions! My boyfriend has already told me 3 times in the concluding 30 minutes that he LOVED this and it'south a keeper. I'm chewing on my second sandwich as I blazon this! This is great recipe for so many occasions: busy weeknights, tailgates or parties... and information technology can stretch if y'all brand it on little slider buns as an appetizer. I merely did a few things differently. I used low sodium beef broth instead of h2o. I used a 4.7 lb. bottom round roast which was the best "economic" choice and looked less fatty. The fat it did have was on the outside of the cut. I removed nigh of the thicker fat earlier putting it in the cooker. I did not use the table salt, simply the onion salt. And I added a generous tablespoon of dried onion flakes. Everything else was just as listed. I served it on toasted hoagie buns with yellow banana peppers, sauteed mushrooms and provolone. As others mentioned, I generously drizzled the broth onto the bun; there was enough of liquid so I think you could use it in a small bowl a la "french dip", besides. This also freezes well mixed in with the jus and so I plan to bask this a couple more times in the coming months!
04/xiii/2011
Fantastic! I was looking to make something that would take me and my hubby back to our last trip to Chicago, where we ate at Al'due south Beef later seeing it on Man Vs Food. This fit the bill and a 2.5 lb roast fabricated 3 nights worth of the most delicious Italian Beef sandwiches. Specially delicious when eaten on Rotella's hoagies and dipped in the juices (I did use beef broth instead of just water.)
07/19/2004
Oh my gosh, this is awesome! I made this recipe in an "emergency" when I needed an entree for a casual gathering. The flavour on this was WONDERFUL and everybody there had at to the lowest degree second helpings. It disappeared! (I took the communication of others hither and used beefiness broth instead of h2o and doubled the salad dressing mix.)
04/03/2011
Wow! I've been searching for recipes that bring that restaurant flavor to my table. I will search no more. Easily down, this is the best shredded beefiness recipe I have tried. I tin can't stop eating it! Equally previous reviewers suggested, I used chicken goop rather than water. I omitted the salt because of the broth. I served this on toasted buns and the result was fantastic! I would give information technology more than stars if I could!
02/03/2014
This was really expert. I used a chuck roast withal seasoning and one 1/2 pkgs of the dry salad dressing. And so unproblematic and then adept. I also used 32ounces of beef goop for a 4 lb roast. Came out corking!
10/15/2002
My husband grew upwardly in Chicago and his mother would make these sandwiches all the fourth dimension for him. When I made this recipe, he never wanted me to go back to his mothers. This is the all-time beef sandwiches nosotros've always had! I accept made this particular recipe many many times.
09/13/2002
I of the best sandwiches ever! It's so easy, you can hardly believe the results. I added sliced onions and mushrooms to the recipe and topped the sandwiches with mozzarella cheese on difficult rolls. These were so tasty, I'grand going to make them for our side by side big family gathering. Thanks for a wonderful recipe.
02/xix/2011
My sweetie made this for a tailgating party. It was exceptional! This is something nosotros will make again...and once again...and perchance again...and once more. :)
01/18/2003
No wonder this is a 5-star recipe! Absolutely succulent, make a tough rump roast gustatory modality like $10.00 a pound roast beefiness. I doubled the italian seasoning mix and used beef broth instead of water, and it was and then delicious that my husband wanted sandwiches ii nights in a row. This from a man who doesn't do leftovers! Makes great hash, also!
03/16/2011
I didn't know whether to give 1 star for disappointment or five for taste so I went with the middle and gave it 3, here is why: I followed the recipe exactly, and all twenty-four hour period my family kept asking if I was making a roast with carrots and potatoes, I realized they were correct, that is exactly what the house smelled like. Well I shredded the roast subsequently approx 10 hours, sauteed some onion and mushroom on the stove, and toasted the sub rolls under the broiler with some half-dozen cheese Italian cheese. It was expert, but nosotros all agreed that it only tasted like the leftovers we have a couple times a calendar month when I make a roast. I e'er make gravy from the drippings when I practise a roast and potatoes in the crock, then I shred the leftover roast and put it all in the fridge for hot roast beefiness sandwiches the next day. And then all the left over shredded beef and broth leftovers from this recipe are in the fridge for hot roast beefiness sandwiches tomorrow.
12/07/2010
This was awesome!!!! Side by side time I take a football party, I am going to serve these with home made fries and a fixins bar with sauteed onion mushrooms, green peppers, hots... The herb flavors blend so well with the beef and it is very tender. This was a huge hit!
02/23/2014
2/23/14 practiced. in crock on low six hours and high ii 1/2 hours
03/14/2011
I'one thousand e'er looking for new crockpot ideas, and this one is different. The just modify I made and it was after the meat had been cooked, was I felt it needed a bit more seasoning and so I added one more than package of Italian dressing mix to the liquid. I too toasted the french rolls and and so melted some Jack cheese on the botton piece under the broiler. That as well helps to prevent a soggy bun. Pretty tasty!
02/08/2004
My guests loved this recipe, merely all of them asked for onions to get with information technology. After trying a variety, I plant that for this recipe, people prefer ruby-red onions sauteed over medium heat, until they are really really soft. A medium red onion makes enough for nigh 5 adult servings.
04/09/2008
This is a spectacular recipe! I used sirloin tip roast and it was all lean. As well took previous advice and used 2 pkgs. of dressing mix and beef goop in identify of water. Served on toasted French rolls with melted provolone ... you lot tin print visitor with this one!
04/04/2011
Loved this recipe.. so easy to make. I took the suggestions of using (2 1/2 Ilbs)chuck roast instead of the rump roast, used Beef broth instead of water and omitted the salt and also used two pkgs of Italian-way salad dressing mix. So put sandwiches under the broiler topped with pepperoncini and topped with provolone cheese. Yum. Next time might attempt toasting hoagies offset with garlic butter.
06/xviii/2011
I can't give this recipe enough stars. It is so easy to put together and then go through your twenty-four hour period without whatever worries. The end results are across succulent. I use chuck roast considering of saving $$$. I also use twice as much Italian seasoning as called for. Serve this sandwich with Provolone cheese, grilled onions and assistant peppers and information technology is a feast. My family unit loves this sandwich.
09/04/2011
Instead of common salt and onion common salt, I used an onion soup bundle. I had near a 2.5lb chuck roast, but kept all of the seasoning amounts the same. I asked my bf how many stars...he said 6. He definitely enjoyed it!
03/17/2009
I made then many changes maybe I shouldn't rate this recipe?? Although they are the same changes most people seem to have made. I used beef goop instead of water, doubled the dressing, omitted the salt and used onion powder instead of onion salt. Information technology was very very yummy.
06/xvi/2010
I utilize chuck roast istead of rump roast it turned out delicious. This will exist in our regular rotation from now on!
03/23/2011
This is an amazing recipe. I made it twice in one week, and I alive alone! Following suggestions by others, I used a 32oz container of beef goop, two packets of Zesty Italian dressing, and Italian seasoning in identify of individual herbs. I DID NOT add salt. Next time, which may exist today, I'm going to rub fresh garlic over chuck roast and let it sit down for a day before cooking. I served it on crusty rolls, which I broiled topped with either dill pickle fries or peproncini and provolone cheese. This will definitely be my go-to political party dish.
07/26/2010
used beef broth and added two packets of dressing and omitted any actress salt. Also used fresh garlic. similar others have said, it was crawly on toasted rolls with provolone. Cooked in crock pot most 5 hours on high for 4 lb meat. simply keep checking it towards the finish to run across how easy it shreds.
08/05/2000
A great recipe, made me feel similar I was back in Chicago. I substituted in a fresh onion, ,a sliced green pepper, and added a couple extra bay leaves and had proficient results.
08/12/2014
FANTASTIC! ...and oh man, the aroma is mouth-watering! Made this for my father for Male parent'due south Day, he proclaimed this i of the best ever sandwiches! I did use almost of the suggestions by the reviewer 'MomSavedbyGrace'. The stop result was a moist Italian Beef that tasted eating place gourmet! Thank you, cheers =)
04/20/2013
This is a great recipe only tin exist done cheaper and easier. Season a expert marblized chuck roast with garlic salt. Flavor with dry Italian dressing,shake several shots of worchestershire over meat and pour 1 can of beer and and equal amount of water over all. Melt in boring oven or tedious cooker. Smashing for parties or pot lucks.
x/28/2009
ok, a petty salty for me
06/16/2013
You know, I absolutely love the Italian beef sandwiches you make it Chicago. This was just OK. I wasn't crazy nigh it. The texture of the meat was a fleck spongey and tasted a footling banal. I don't think you can get the aforementioned melt in your mouth texture and deep flavor results in a crockpot that Chicago Italian beefiness places get in their ovens. Information technology's also hard to duplicate the flavor of the giardiniera and find the right kind of bread. I think this is just one of those things you have to go to Chicago for.
09/03/2014
This recipe was fantastic! I cooked a roast this style, I did utilize beefiness broth in place of the water, after 12 hours took out the meat and shredded it, (put in fridge for the night) then put another roast in the aforementioned juices and cooked for 12 hours again. Shredded information technology when done and combined the ii, then I took out a agglomeration of fat from liquid and discarded then poured all the liquid over the shredded meat in crock pot. Served on hoagie buns with sautéed onions and peppers and melted cheese. DELISH
08/04/2006
Admittedly delicious! I live in Chicago and tin can't believe how close this comes to a real Chicago beef sandwich. I added the 2 pkgs. of dressing and beef broth as suggested. Thank you so much!
06/21/2011
I made this for dinner today, and all nosotros can say is WOW! Nosotros're Chicagoans, born and raised, and still alive there, and this was nearly as practiced as any Italian beef nosotros've had. I used a 2 lb rump roast, and the dark before, I prepared the Italian dressing/broth mixture to let the flavors to meld overnight. I used beef broth in identify of water, the same amounts for the spices, fifty-fifty though it was a smaller roast. I used apparently onion powder in place of onion common salt, figuring the broth added some additional sodium. I remember if ane was using a 5lb roast, they should double the spices for the fullest flavor. I put the roast in my crock pot, poured the broth mixture over and ready it to low. After ix hours, I used 2 forks and shredded the beef, so added the following sliced peppers to the pot: 1 greenish bell, ane ruddy bell, 1 sweetness cubanelle and 1 Italian sweet red Ancien pepper. I re-covered the pot, then headed for the gym. When I returned, I checked the peppers and they were perfect! I had some whole wheat French breadstuff rolls (cause nosotros're healthy that way) that I warmed in the oven, and and so filled them with yummy, tender, flavorful beef. I ladled a bit of the liquid onto the beef and bread to soften it, and then added some of the peppers. To mine, I also added some hot giardinera, because I like information technology spicy. My married man's reaction after the first bite was "Mmmmmm! Oh, that's proficient!"
03/27/2011
Very skillful. I did non take whatsoever dry Italian seasoning mix, then I did not add it to the meat. I kept everything else the same. When it came fourth dimension to serve, I halved a French loaf, spread some butter on it and placed it under the broiler to toast. I sauted some onions in butter and placed the meat, onions and sliced provolone cheese on the sandwich to creat a sort of philly steak and cheese. It was good!
05/22/2003
I have already made this iii times and we dearest it. The first time I fabricated it, I made it like the recipe but used beef broth instead of h2o. The second time I used a meat seasoning spice packet (Old West Pepper Steak) that I purchased online instead of the recipe spices and that was really terrific! The third time I made as per the recipe over again, just doubled the salad dressing packets and again used beef broth (but more, considering we love it juicy). I am making it again next week with a different seasoning packet. This recipe is then flexible, you can make it with your favorite spices. It as well makes the best leftovers!
03/07/2014
I thought this was too salty. BUT, it seemed to balance out once in a sandwich. I was pleasantly surprised. Married man loved it, so I guess I'll definitely exist making this again!
ten/22/2010
SOOOOO GOOOOOD! My young man talked well-nigh how much he loved this for an entire hour! I only had two.five lbs of pot roast so that'due south what I used and it turned out great. I kept all of the aforementioned ingredient amounts except added 2 packets of the Italian dressing mix and one can of beef goop plus about a cup and 1/2 of h2o. I cooked on high for iv hours, removed roast, shredded, removed fat, and then put it back in pot on low for an additional 30 minutes, along with green peppers, carmine peppers, and some onion. I dipped the middle of each bun into the broth from the pot and broiled for a few minutes to brand crispy and tastier. When all was done put it on the buns and served with a pickle. My young man ate 3 and 1/two! And my picky five year old eater couldn't become plenty either. Sooooo delicious, he will exist forcing me to make this once more and again:) Thanks and then much!!!!
02/23/2014
Yummy! Used the leftovers to brand an awesome stroganoff!
07/01/2003
This Italian Beef is absolutely awesome! I used ii 0.vii oz. packages of the dry out Italian dressing mix and used canned beef broth in place of the water. The flavor was but right! My boyfriend liked it so well, he may only marry me notwithstanding!!!
03/01/2011
Very tasty. Fabricated the recipe exactly as written. I used a rump roast as per the recipe, but i am non a fan. Adjacent time I will apply a chuck roast.
04/04/2011
This was really actually practiced, but if you're going to use a 5 lb roast, I suggest you double all the other ingredients. I used beefiness broth instead of water and omitted the salt.
02/eleven/2014
My family unit loved this so much they requested I make information technology once again next week. My teenage sin was drinking the juices from it!
12/28/2013
I've made this twice and it couldn't be easier. Even people who aren't typically cherry-red meat eaters enjoyed it. I used a v-lb chuck roast, an entire 32-oz carton of beef goop instead of the water, and two packets of dressing mix. I cooked 10 hours on depression before shredding, and put the meat dorsum in the broth for another 90 minutes. Nosotros melted sharp provolone on one side of long rolls in the oven, and spread some diced hot carmine peppers on the other side. Really practiced! Thinking of trying this recipe with pork and chicken goop...
01/30/2014
I and my whole family unit dear this one. Information technology has become my traditional repast for Christmas Dinner. Information technology'south like shooting fish in a barrel and smells Wonderful. I usually do 6lbs. of roast and double the liquid and spices. As well I piece the roasts into large chunks to start. When almost done I place sliced green peppers on top and let them cook in the juices. When washed I take slices out and place in small crockpot. Cheddar cheese sauce is a favorite to top off the sandwich.
03/12/2011
I have fabricated this for years, only I use nothing only water and three packages of dry Italian salad dressing mix! It's much easier and about of the dry out ingredients that the original poster added are in the dressing mix.
02/05/2014
We used a chuck roast instead of a rump, merely otherwise followed the recipe exactly. These were a huge hit at our Super Bowl party.
03/13/2011
I fabricated this for Sunday dinner today and my family unit raved about it! I followed other reviewers suggestions and used beef stock (2 cups) but I also added 1 cup of ruby-red wine (Merlot) and it was fabled. I also left off the common salt. Fifty-fifty though my stock was homemade and wasn't salty, we still didn't miss the salt. I only had 1 bundle of Italian dressing mix (Good Seasons Garlic & Herb), so I added all the other seasonings - but used less pepper and onion powder instead of onion salt. This is definitely a keeper! Thanks for a great recipe.
08/29/2000
I loved it. My married man loved it. I Fried up some dark-green peppers & onions to put on top & added mozzarella & fresh parmesan to the sandwhich. Then served it with french fries.
04/02/2013
I have a love/hate human relationship with my crock pot. I love how piece of cake information technology is, simply I hate how it makes every single beef dish I cook taste similar stew (bleck - not a fan of stew). This is the start beef dish I accept ever cooked in my crock pot that doesn't taste like stew. Woo hoo! I followed the directions as written, and it'south delicious. Cheers!!
02/15/2010
This was my starting time effort using this recipe & as such I am treating it equally a baseline for using it in the hereafter. First impressions; it'due south a adept start, but it requires some adjusting & that is the reason for a 3 star rating. Having grown upwards in Chicago I take sampled many of the local purveyors of Italian Beef & have a pretty good idea of what an accurate sandwich should gustatory modality like. Proper Italian beef is thin sliced, something near of us are unable to achieve at home & that has a profound effect on the flavour contour. Past shredding the beef nosotros get more than of the beef flavour & less of the spice flavour that makes the traditional sandwich so proficient. I used the recommendations of the others & used beefiness goop. I'm thinking that side by side time I may utilize water instead to lessen the french dip flavor profile. I would eliminate the bay leaf & next fourth dimension increase the other spices. I similar using minced garlic & granulated garlic. I may also eliminate the Proficient Seasons packet & use Morton's Nature'southward Seasons mix. The bottom line is that this recipe is a good basic one, but for my tastes needs to exist tweaked to account for the differences in the cooking method & serving style. My advice is to accept fun & experiment. Update: 2 days afterwards making this recipe I added nearly a tablespoon of Del Appe hot giardiniera & a couple tablespoons of balmy giardiniera, permit the beef/gravy marinate overnight, & then sampled the side by side 24-hour interval. What a difference. Information technology was the flavor profile I was looking for.
05/twenty/2005
Loved this had a swell taste. I sauteed bell peppers in olive oil with garlic. Served the meat on buns with mozzarella cheese and the peppers.
12/30/2010
I made this for dinner final night and all my picky boys raved about this. I cooked exactly as instructed and it turned out fantastic. I made an au jus sauce out of the drippings, melted some cheese on superlative and dinner was washed! Thanks for the wonderful recipe!
x/25/2011
The first day I made this, I idea it was just 'ok'. I cooked it on LOW for 9 hours...The next day it was 2x's as good...too, next time I remember I will use 2 packets of seasoning, and not but i.
04/03/2012
Excellent recipe!!! Who needs Portillo's!! I did use the recommendation however to add two packs of the dressing mix as well as using Chuck. It shredded so nicely.
08/eleven/2014
This was Awesome. I fabricated this for my family yesterday and they absolutely loveed information technology. I followed the recipe to the letter and came out perfect. My girl wouldn't quit raving about them and my wife said skillful thing football game season is coming up because these are on the menu for all the games. I will absolutely be making this once again. I give it 5 stars only because there are no 10 star reviews.
01/30/2011
This was excellent! Followed to the recipe except I omitted the bay leafage equally I didnt accept any on hand. Super tender, wonderful on nice crusty rolls with sauteed onions and provolone cheese...will def make this again
12/27/2005
The easiest mode to cook a roast and it comes out then tender, not chewy at all.
08/twenty/2011
Whole family enjoyed these sandwiches tonight. Skilful season, and easy to make. I also added a couple of bouillon cubes to the h2o, therefore skipping the extra common salt, and used onion pulverization instead of onion table salt. I as well used chuck centre roast instead of rump roast. For some reason, the chuck eye roasts available locally seem to shrink and give off tons of h2o, so next time, I will probably cutting the liquid in the recipe down to 2 cups, and still utilize the 2 bouillon cubes. But FYI, I used a 2.87# chuck heart roast, and it yielded six heaping sandwiches. We baked provolone on a large French poppy seed ringlet, added sliced lycopersicon esculentum and sauteed reddish onions and mushrooms to the beef and defatted drippings. It was quite proficient... I don't know how my husband ate 2. Served with a green salad and sauteed zucchini and yellow squash. Cute repast. Thanks for the recipe.. information technology'due south a nice modify from bbq beef, cooked similarly.
08/06/2012
It was ok, just non as great as great equally some of the other reviews suggested. Based on some of the other reviews, I was expecting a bigger season. I doubled the Italian dressing, as recommended. It was ameliorate once you took it out of the deadening cooker, shredded information technology, sautéed information technology with onions and peppers, and then loaded information technology up like a cheesesteak. But withal skilful - my husband liked it, and that says a lot. He's very picky!
05/08/2007
I take been looking for an Italian Beef recipe for four years, that rivaled the sandwiches I used to eat when I lived in Chicago. I think this is it! This was EASY and so succulent!! Give thanks you, give thanks you!
Source: https://www.allrecipes.com/recipe/16427/slow-cooker-italian-beef-for-sandwiches/
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