Best Hot Italian Beef Sandwiches Recipes

HOT ITALIAN ROAST BEEF SANDWICHES

Steps:

• In a Dutch oven over medium heat, brown roast in butter on all sides. Stir in the tomatoes, water, thyme, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender, adding more water if necessary. , Remove roast and reserve cooking juices. Let stand for 15 minutes; trim any fat and thinly slice meat. To serve, reheat sliced beef in cooking juices. Serve on sandwich buns.

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.

ITALIAN BARBECUED BEEF SANDWICHES WITH HOT AND SWEET CAPRESE SALAD

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 AU JUS SANDWICHES

Steps:

• 1. Season beef with salt and pepper. Heat the oil in a large skillet over high. Add the beef and brown both sides quickly, about 2 min per side. Decrease the heat to med, add the onion and cook 4 min, until softened. Add garlic, and saute 1 min. Transfer to a 6 qt crockpot, and add the oregano, basil, parsley, banana peppers, and stock. Add a couple healthy grinds of black pepper and cover. Cook on low 9 hours, or until beef is soft and can be pulled apart with a fork. Serve the beef hot on the buns, topped with healthy slice of mozzarella, which will melt with the heat of the beef. Or put it under the broiler for 2 min to also lightly toast the tops of the buns. Serve with a small cup of the jus (the yummy juice left in the crockpot) for dipping.
• 2. Note: 6 lbs of beef will fit into the crockpot nicely. I omitted the mozzarella, used 2 onions, 3 T each of seasoning, 2 large spoons of garlic from the jar in the fridge, and 2 forks full of the banana peppers from the jar in the fridge. I also omitted the salt and pepper.