Best Drip Beef Sandwich Recipes

DRIP BEEF SANDWICH image

Number Of Ingredients 11

Ingredients
One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/drip-beef-sandwiches.print.html?oc=linkback

Steps:

Sprinkle the chuck roast with salt and pepper. Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours. Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside. Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. Youll win friends and influence people. For a variation, lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve with dishes of the cooking liquid on the side for dipping if desired. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/drip-beef-sandwiches.html?oc=linkback

Italian Drip Beef Sandwich image

Provided by Diana Adcock @Anaid

Categories Beef

Number Of Ingredients 13

2 tablespoon(s) vegetable oil
4 pound(s) beef chuck roast
1 teaspoon(s) salt
1 teaspoon(s) coarse ground black pepper
32 ounce(s) beef broth
14 ounce(s) can diced tomatoes, san manzano
16 ounce(s) jar sliced pepperoncinis with juice
4 ounce(s) jar diced pimentos
1/2 pound(s) smoked provolone cheese, sliced
1 cup(s) shredded parmesan cheese
1 large loaf italian bread
1/4 cup(s) olive oil, extra virgin
4 large cloves garlic, minced and mashed

Steps:

Preheat oven to 300 degrees.
Season roast with salt and pepper.
In a large Dutch oven heat vegetable oil over medium high heat.
When hot sear roast on both sides, around 3 minutes per side.
Remove roast to a platter, set aside.
Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
When done shred beef-keep it in the pot with all that lovely juice.
Mince and mash garlic, add to olive oil.
Cut Italian loaf of the horizontal, place on a cookie sheet.
Evenly spread olive oil/garlic blend on each side.
Evenly sprinkle parmesan cheese on each side.
Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
When done remove bread.
Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
Cover hot meat with sliced smoked provolone.
Top with the other half of the bread and slice into equal portions.
If you wish, strain some "au jus" into small bowls for dipping-I do.
Stand back and mind the snapping teeth.