Best Italian Beef Fantastico Recipes
PORTILLO'S ITALIAN BEEF HACK
Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn't faithful to the Chi-Town original, true beef fanatics will cry "foul" quicker than bleacher bums at Wrigley field.
Provided by Todd Wilbur
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
- Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
- For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
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
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
FAMILY-FAVORITE ITALIAN BEEF SANDWICHES
With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large resealable plastic freezer bag, combine the first seven ingredients. Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN BEEF -- FANTASTICO
This is such a tender and tasty meat! I substituted a can of beer for one of the cans of beef broth as Gary suggests, and it really added to the flavor. We opted to cool the meat in the fridge overnight which made it very easy to slice and serve. When it came time for sandwich assembly I chose a delicious roll from my...
Provided by Gary Hancq
Categories Sandwiches
Time 5h40m
Number Of Ingredients 10
Steps:
- 1. Prepare a day or two in advance. Season and rub the roast with the dry Italian Salad Dressing mix.
- 2. Place Roast in Crock Pot along with the three cans of Beef Broth to almost cover. You could substitute one can of beer for a can of broth. Top Round and Eye of Round are more tender and will take slightly less cooking time.
- 3. Add the small jar of whole Pepperoncini and 1/2 the jar of juice, along with the Garlic and additional dry Italian Seasoning. Six to eight peppers and 1/2 to 2/3 cup of the juice.
- 4. Crock Pot for 4 to 6 hours on high, or all day if you have a Crock Pot that automatically adjusts.
- 5. When Beef is cooked I remove from juice and refrigerate Roast (to firm up for slicing) and juices overnight. I prefer it sliced but if cooked longer you could shred.
- 6. Next morning remove Roast and slice thin. Return to juices, and refrigerate or place Roast and juices back into Crock Pot to warm and serve. I use meat slicer but can almost do as well with a knife.
- 7. To show to the extent, I am opinionated -- The only way to serve Italian Beef Sandwiches is on a good, firm full bodied rectangular bread or roll. "Earth Grains" makes my favorite in their "San Francisco Style French Rolls", 6 to a package. Baguettes sliced to 5" length, are a reasonable substitute. A Hamburger Bun or Kaiser Roll will not do it for me.
- 8. My favorite accompaniments are "Giardiniera" an Italian condiment of Celery, Onions and Peppers that comes in mild, medium or hot variety. Giardiniera and chopped raw onion make the sandwich for me, along with a small bowl of the juice for dipping. My Better Friends get to take some home. Ciao!
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