Discover the secrets to crafting the ultimate Italian Beef Fantastico, a culinary masterpiece that combines tender beef, rich broth, and an array of aromatic herbs. Indulge in this exquisite dish that has captivated taste buds for generations. This delectable recipe promises an explosion of flavors, whether you choose to savor it as a main course or treat it as a sandwich filling. In this guide, we'll embark on a culinary journey, uncovering the secrets to selecting the finest ingredients, understanding the art of slow cooking, and creating a mouthwatering sauce that elevates the dish to new heights. Get ready to tantalize your taste buds and embrace the authentic taste of Italian Beef Fantastico.
Here are our top 6 tried and tested recipes!
ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
Steps:
- For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
- For the meat: Preheat the oven to 350 degrees F.
- Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
- Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
- For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
- To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.
ITALIAN BEEF
"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.
Provided by Taste of Home
Categories Dinner
Time 10h5m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
ORIGINAL HOMEMADE ITALIAN BEEF
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g
PORTILLO'S ITALIAN BEEF (COPYCAT)
Make and share this PORTILLO'S ITALIAN BEEF (Copycat) recipe from Food.com.
Provided by Denver cooks
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
- Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
- For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
ITALIAN BEEF SANDWICHES
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
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.
ITALIAN BEEF -- FANTASTICO
This is such a tender and tasty meat! I substituted a can of beer for one of the cans of beef broth as Gary suggests, and it really added to the flavor. We opted to cool the meat in the fridge overnight which made it very easy to slice and serve. When it came time for sandwich assembly I chose a delicious roll from my grocer's bakery and added a layer of cheese. Very enjoyable!
Provided by Gary Hancq @SidEFied
Categories Beef
Number Of Ingredients 10
Steps:
- Prepare a day or two in advance. Season and rub the roast with the dry Italian Salad Dressing mix.
- Place Roast in Crock Pot along with the three cans of Beef Broth to almost cover. You could substitute one can of beer for a can of broth. Top Round and Eye of Round are more tender and will take slightly less cooking time.
- Add the small jar of whole Pepperoncini and 1/2 the jar of juice, along with the Garlic and additional dry Italian Seasoning. Six to eight peppers and 1/2 to 2/3 cup of the juice.
- Crock Pot for 4 to 6 hours on high, or all day if you have a Crock Pot that automatically adjusts.
- When Beef is cooked I remove from juice and refrigerate Roast (to firm up for slicing) and juices overnight. I prefer it sliced but if cooked longer you could shred.
- Next morning remove Roast and slice thin. Return to juices, and refrigerate or place Roast and juices back into Crock Pot to warm and serve. I use meat slicer but can almost do as well with a knife.
- To show to the extent, I am opinionated -- The only way to serve Italian Beef Sandwiches is on a good, firm full bodied rectangular bread or roll. "Earth Grains" makes my favorite in their "San Francisco Style French Rolls", 6 to a package. Baguettes sliced to 5" length, are a reasonable substitute. A Hamburger Bun or Kaiser Roll will not do it for me.
- My favorite accompaniments are "Giardiniera" an Italian condiment of Celery, Onions and Peppers that comes in mild, medium or hot variety. Giardiniera and chopped raw onion make the sandwich for me, along with a small bowl of the juice for dipping. My Better Friends get to take some home. Ciao!
Tips:
- To save time, use pre-sliced Italian beef or roast beef from the deli. You can also slice your own flank steak or chuck roast.
- For a more flavorful sandwich, marinate the beef in a mixture of olive oil, garlic, rosemary, and thyme before cooking.
- If you don't have giardiniera, you can substitute a mix of chopped pickles, peppers, and onions.
- For a vegetarian version of this sandwich, use roasted portobello mushrooms instead of beef.
- Serve the sandwiches with your favorite sides, such as chips, coleslaw, or Italian salad.
Conclusion:
The Italian beef sandwich is a classic Chicago street food that is easy to make at home. With its tender beef, flavorful gravy, and crispy bread, it's a sandwich that is sure to please everyone. So next time you're looking for a quick and easy meal, give this Italian beef sandwich recipe a try.
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