ITALIAN DRIP BEEF SANDWICH

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Italian Drip Beef Sandwich image

If your in the mood for sandwich meat that is loaded with flavor layered on chewy, cheesy bread dipped in a tasty broth this is the one for you.

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.

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