Best Hot Italian Beef Salad Recipes

Italian Barbecued Beef Sandwiches with Hot and Sweet Caprese Salad image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
3 tablespoons aged balsamic vinegar
1 teaspoon smoked sweet paprika
1/3 palmful coarsely ground black pepper
1 cup beef or chicken stock-in-a-box
1 1/2 to 2 pounds sliced Italian roast beef (substitute thick-sliced deli beef when leftovers are not available)
4 crusty Italian sub rolls or chunks of ciabatta bread
1 cup giardiniera Italian hot pickled vegetables, drained and chopped
2 cups arugula or watercress leaves, chopped
4 balls bocconcini, quartered
16 cherry tomatoes, halved
1/2 cup basil leaves, torn or chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
Reheat the sauce over medium-low heat to warm.
Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.

Hot Italian Beef Salad image

Provided by Kate J

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 7

3/4 lb beef flank steak
6 cups mixed salad greens
3 teaspoons olive oil or 3 teaspoons cooking oil
1 medium sweet red pepper
1/2 cup Italian salad dressing
1 tablespoon grated parmesan cheese
coasely ground black pepper

Steps:

Trim fat from beef. Cut into thin bite sized strips.
Arrange the salad on plates.
In a large skillet heat 2 teaspoons of oil. Add red pepper and cook for 1 to 2 minutes or until crisp tender.
Add remaining 1 teaspoon of oil to the skillet.
Add Beef. Cook and stir 2-3 minutes or until cooked through.
Add salad dressing. Cook until heated through.
Spoon the beef mixture over the salad greens.
Sprinkle with cheese and pepper.
Serve immediately.

Nutrition Facts : Calories 300.1, Fat 20.1, SaturatedFat 5.3, Cholesterol 44.5, Sodium 550.7, Carbohydrate 4.9, Fiber 0.6, Sugar 3.7, Protein 24.3