When it comes to classic Italian dishes, homemade Italian beef is a must-try. This savory and hearty dish is packed with flavor and is easy to make at home. With just a few simple ingredients and a little time, you can enjoy a restaurant-quality meal right in your own kitchen. Whether you serve it on a sandwich, over pasta, or with a side of vegetables, homemade Italian beef is sure to be a hit.
Let's cook with our recipes!
ITALIAN BEEF
We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.
Provided by JoAnn
Categories Lunch/Snacks
Time 3h5m
Yield 1 Roast
Number Of Ingredients 5
Steps:
- Put all ingredients in a roasting pan.
- Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
- Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
- Then served on buns.
Nutrition Facts : Calories 1886.5, Fat 55.9, SaturatedFat 22.5, Cholesterol 898.1, Sodium 4333.3, Carbohydrate 27.1, Fiber 3.7, Sugar 9.4, Protein 298.7
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
CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
- For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
CHICAGO ITALIAN BEEF SANDWICH
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.
ITALIAN BEEF
This recipe adapted from Thrillist.com is a replica of the method used by Al's #1 Italian Beef, the alleged birthplace of Italian beef.
Provided by TasteAtlas
Categories Sandwich
Yield 4 servings
Number Of Ingredients 12
Steps:
- First, set the oven to preheat to 375°F.
- Make a mixture combining the head of minced garlic, one tablespoon of salt, one tablespoon of pepper, dried oregano, fresh oregano, and red pepper flakes, and rub the mixture all over the meat.
- Place the meat in a large roasting pan or a Dutch oven, then pour in three quarts of water on the bottom of the tray but do not pour over the meat.
- Bake for 60-90 minutes, or until, when inserted in the center of the meat, the thermometer reads 150°F.
- When done, wait until the meat cools to room temperature, then take it out of the pan and wrap it in plastic wrap. Place the meat in the refrigerator overnight
- Strain the broth, throw away the solids, and refrigerate overnight.
- The following day, pour the broth into a wide pot and simmer over low heat, covered, for 30 minutes.
- While the broth is cooking, prepare the peppers. Set the oven to preheat to 350°F. Make a mixture of olive oil, two minced cloves of garlic, one teaspoon of salt, half a teaspoon of black pepper and use it to coat the peppers. Arrange the peppers in a baking sheet and roast for half an hour.
- Trim the roast beef, removing all the fat. Slice thinly, cutting against the grain.
- Place the slices of beef into the still simmering gravy, and cook for another 20 minutes.
- Cut the bread into 6-inch portions, and slice each open on one side.
- Stuff them with generously with beef, and add the sweet peppers and hot giardiniera.
- With the help of tongs dip each sandwich in the gravy for a second, allow the excess liquid to drip off and serve.
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
OUR FAVORITE ITALIAN BEEF
this is our favorite italian beef recipe, it is great for a party, the holidays, gametime, or your family anytime. it also freezes well, and i think tastes even better after being frozen. we serve it on a crusty sweet bread, but any sub or hard roll will do..you want something that will hold all those delicious juices
Provided by bratty
Categories Meat
Time 15h15m
Yield 8-12 sub sandwiches, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- put roast in crockpot, season lightly with salt, pepper, and garlic powder.
- add seasoning mixes, beer, and both peppers w/juices.
- if there is no liquid covering entire roast, add enough to just cover top of the roast.
- cook in crockpot, on low, for a minimum of 8 hours.
- remove roast from crockpot, allow to cool to touch.
- "pick"meat, seperate and remove the fat, the roast should just fall apart into pieces.
- put meat back into crockpot, cook an additional 6-8 hours.
- i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it.
ITALIAN ROAST BEEF I
Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!
Provided by MICHELLEM66
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water into a large kettle, and add bouillon cubes.
- Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
- Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Nutrition Facts : Calories 618.2 calories, Carbohydrate 2.8 g, Cholesterol 138.5 mg, Fat 46.5 g, Fiber 1.5 g, Protein 45.4 g, SaturatedFat 15.1 g, Sodium 632 mg, Sugar 0.4 g
Tips:
- Choose the right cut of beef. Chuck roast or flank steak are good options, as they are both flavorful and relatively inexpensive. If you are using a slow cooker, you can also use brisket.
- Brown the beef before cooking. This will help to develop flavor and color. You can brown the beef in a skillet over medium-high heat, or in a Dutch oven over medium heat.
- Use a flavorful cooking liquid. Beef broth, chicken broth, or even water can be used, but adding some red wine, beer, or tomato sauce will give the beef a more complex flavor.
- Cook the beef until it is fall-apart tender. This will usually take about 2-3 hours in a slow cooker, or 1-2 hours in a Dutch oven.
- Serve the beef with your favorite sides. Mashed potatoes, rice, or egg noodles are all good options.
Conclusion:
Italian beef is a delicious and easy-to-make meal that is perfect for a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you are looking for a hearty and comforting meal, give Italian beef a try.
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