Italian Beef Sandwiches
User Reviews
5
Italian Beef Sandwiches
Description
The recipe begins by placing a beef roast in a roasting pan with beef consomme broth, pepperoncini peppers and juice, Italian dressing mix, garlic, and kosher salt. It’s cooked at a low temperature of 275°F for about six hours until the meat is fork-tender and shreddable. The long, slow cooking breaks down connective tissue, resulting in soft beef that absorbs the savory and slightly spicy flavors of the peppers and seasonings.
Once cooked, the beef is shredded directly in the juices to capture moisture and flavor. French rolls are sliced open, layered with sliced pepper jack cheese, and broiled until the cheese melts. The shredded beef is piled onto the rolls, and extra beef broth is provided for dipping to moisten the sandwich and accentuate its robust flavor.
This sandwich is ideal as a hearty main dish, well suited for casual gatherings or meals that highlight robust, slow-cooked beef with bright pepperoncini accents. Preparing the meat ahead and keeping it moist during cooking helps ensure optimal tenderness.
Bring the beef to room temperature before roasting to promote even cooking. Searing the roast on all sides before slow roasting seals in juices and develops color. Use a heavy-duty roasting pan or Dutch oven to retain heat and moisture. The low and slow approach is essential to achieve the fork-tender texture.
Ingredients
- 2 pounds beef roast
- 10.5 ounces beef consomme
- 8 ounces Pepperoncini peppers with juice, sliced
- 1 envelope Italian dressing mix Good Seasons
- 1 teaspoon garlic fresh, minced
- kosher salt to taste
- 6 French roll
- 6 lices pepper jack cheese
Instructions
- Preheat oven to 275. Place beef roast in a large roasting pan, then pour the can of beef consomme over the top.
- Pour 1/2 of the pepperoncini peppers, including juice, over the top. Then sprinkle the dry italian dressing mix, minced garlic, and kosher salt over that.
- Cook for about 6 hours, roast should easily shred, if not cook a little longer.
- When the roast is done, shred the beef into the juice and pepperoncinis.
- Open the french rolls and place open face up on a cookie sheet. Layer one side of each roll with sliced pepper jack cheese.
- Place pan under the broiler on high until cheese starts to melt. Remove pan from oven and line each sandwich with shredded beef, using a large fork or slotted spoon. Ladle additonal beef broth into a small cup to use as au jus for dipping.
Notes
- Remove roast from the refrigerator and bring to room temperature before cooking for even roasting.
- Sear the roast in hot vegetable or olive oil on all sides before placing in oven to lock in juices and develop crust.
- Choose a heavy roasting pan or Dutch oven suitable for stovetop and oven use for best results.
- Slow roast at 275°F for at least six hours until meat is fork-tender; extend cooking if needed.
- Keep the roast covered in juices and broth during cooking to prevent drying out and maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 39g | 78% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 720mg | 30% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 31mg | 34% |
| Calcium | 231mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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