Best 20 Italian Beef Sandwiches Recipes

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

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.

ITALIAN BEEF SANDWICHES

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.

PORTILLO'S ITALIAN BEEF SANDWICHES

Steps:

• In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix.
• Stir well and bring just to a boil.
• Place roast in a slow cooker and pour mixture over the roast.
• Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.
• Remove bay leaf and shred meat with a fork.
• Serve on Italian Rolls.

MOM'S ITALIAN BEEF SANDWICHES

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.

SLOW-COOKER ITALIAN BEEF SANDWICHES

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

FAVORITE ITALIAN BEEF SANDWICHES

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.,

ITALIAN SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.

ITALIAN BEEF SANDWICHES

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.

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Steps:

• For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
• For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
• Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
• In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

ITALIAN SHREDDED BEEF SANDWICHES

Steps:

• Trim excess fat from roast.
• Place roast in crockpot.
• Mix water with all.
• seasonings and pour over roast.
• Cover and cook on low 8- 10 hours.
• Remove meat, allow to cool slightly and shred, discarding any fat.
• Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
• Use a slotted spoon to serve meat on large buns or rolls.

SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
• Cover and cook on Low heat setting 10 to 12 hours.
• Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.

EASY ITALIAN ROAST BEEF FOR SANDWICHES (CROCK POT)

Steps:

• Place roast in crock pot.
• Pour dressing on top and then sprinkle with onion soup mix.
• Place lid on crock pot and cook on low for about 10 hours.
• Remove meat from au jus and shred or slice.
• Place meat back in juices and sprinkle top with Italian seasoning; stir.
• Serve on toasted kaiser rolls.

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

Steps:

• Place roast on a rack, in an open roasting pan, I use an 9" X 13" (230mm x 330mm) baking pan with the rack in it. Pre-heat oven to 325 degrees (165 C), allowing 25 minutes per pound (55 min per kilo) , roast will be rare.
• Cool, and slice very thin, I use an electric slicer to do this. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
• Next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad and plenty of napkins!
• Note: Our family loves the gravy so much that I usually double the gravy recipe so there is plenty to dip the beef sandwich into. We also like to put a lot of gravy on the bread before adding the meat. Sometimes we add barbecue sauce to the sandwich before eating it, for a different flavor, not a lot, just a touch, about 1 Tablespoon or less to taste.
• Courtesy of Joseph Strain.

ZESTY ITALIAN BEEF SANDWICHES

Steps:

• Place roast in a 5- or 6-qt. slow cooker. In a small bowl, mix soup, vinegar, soy sauce and brown sugar; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. In a small bowl, mix mayonnaise, mustard and chili sauce; spread on roll bottoms. Layer with onion, pickles, shredded beef and cheese. Replace tops.

EASY ITALIAN BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender. , Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender. , Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.

10 MINUTE ITALIAN BEEF SANDWICHES! (CHICAGO STYLE)

Steps:

• 1. Make the veggies and sauce first by putting the onions in the sauce pan with the quart of water. Boil while you are cutting the bell peppers. Add the peppers. After about 5 minutes, add remaing ingredients to make the gravy. (I usually put all the gravy mixes into a bowl and add enough water to thin it out and make it smooth before adding to veggies and water). When gravy is desired consistancy (you can add more water if needed), add the deli beef one slice at a time, pinched in the middle so it isn't going into the pan flat, but tented a bit. Stir meat and veggies a bit and shut off the heat.
• 2. Cut a piece of the loaf of bread the length that you feel is appropriate per person. Slice in half to make a bun. Either dip the inside of the bun in the gravy or spoon it onto the bread... or ... (don't for a less messy sandwich). Pile on some sliced beef and veggies. Dinner is served!

HOT ITALIAN BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the green peppers, wine or broth, Worcestershire sauce, salt, garlic salt and oregano. Cover and cook on low for 6-7 hours or until meat is tender. , Remove beef and let stand for 10-15 minutes; cut across the grain into 1/8-in. slices. Serve on rolls; top with green peppers. Strain cooking juices to serve with sandwiches.

FAMILY-FAVORITE ITALIAN BEEF SANDWICHES

Steps:

• In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large resealable plastic freezer bag, combine the first seven ingredients. Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ITALIAN BEEF AND GREEN PEPPER SANDWICHES

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.

SLOW COOKER ITALIAN BEEF SANDWICHES

Steps:

• Place roast in a 5 quart 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.