italian drip beed sandwich recipeTomorrow is the big day.  Super Bowl Sunday grubbing.  I cannot wait.  This recipe, from The Pioneer Woman, is a perfect thing for your football watching extravaganza.  I have made this many, many times.  It never fails to be moist and tender and crazy easy to make.  5 ingredients.  That is it.  Can you pour?  Can you put a big slab of beef into a pot?  Then you can make this.  This needs to be made the day before you are going to eat it.  The flavors hang out and become friends.  Really, really good friends.

The meat just falls apart.  You use a fork and it shreds all on its own.  Toast some sub rolls and grab some slices of cheese.  I really like the spicy pepper jack with this, but use whatever you have around.  The sandwich of your dreams.

Speaking of The Pioneer Woman, she has a new book out.  It is adorable and will make you fall in love all over again.

italian drip beed sandwich recipe chuck roast (mine was about 4 pounds)
pepperoncini
beef consomme or beef broth
Italian seasoning
salt

sub rolls
provolone cheese or pepper jack cheese

italian drip beef sandwiches recipeGrab yourself a big pot (one that can go in the oven) and put the chuck roast in it.  Cover it with 4 tablespoons or so of Italian seasoning.

italian drip beef sandwiches recipeCover the chuck roast with beef consomme and a half cup of water.

italian drip beef sandwiches recipePut half the jar of pepperoncini on top.  Pour out some the juice from the peppers as well.  Season with salt.

italian drip beef sandwich recipe(I know that it does not look very appetizing right now, but I promise you it is delicious.)  Cover the pot and cook for 5 to 6 hours in a 275 degree oven.  (You can also cook this in the slow cooker or slowly simmered on the stove).  The beef should be falling apart.  If it isn’t, keep cooking it until it does.  When the beef is done, cool it down and put it in the fridge overnight.  The fat will harden and skim it from the top.

italian drip beef sandwich recipePut the pot on the stove and heat on low to medium to heat through.  If you need to, add more beef broth or water and add more liquid.

italian drip beef sandwich recipeToast a sub roll.

italian drip beef sandwich recipeCover the toasted roll with the shredded beef and a few peppers.

italian drip beef sandwich recipeCover with a few slices of cheese.

italian drip beef sandwich recipePut the sandwich under the broiler until the cheese melts.

italian drip beef sandwich recipeHow good does this look?  Serve with some of the cooking liquid on the side for dipping.

Italian Drip Beef Sandwiches
 
Ingredients
  • chuck roast (mine was about 4 pounds)
  • pepperoncini
  • beef consomme or beef broth
  • Italian seasoning
  • salt
  • sub rolls
  • provolone cheese or pepper jack cheese
Instructions
  1. Grab yourself a big pot (one that can go in the oven) and put the chuck roast in it. Cover it with 4 tablespoons or so of Italian seasoning.
  2. Cover the chuck roast with beef consomme and a half cup of water.
  3. Put half the jar of pepperoncini on top. Pour out some the juice from the peppers as well. Season with salt.
  4. Cover the pot and cook for 5 to 6 hours in a 275 degree oven. (You can also cook this in the slow cooker or slowly simmered on the stove). The beef should be falling apart. If it isn’t, keep cooking it until it does. When the beef is done, cool it down and put it in the fridge overnight. The fat will harden and skim it from the top.
  5. Put the pot on the stove and heat on low to medium to heat through. If you need to, add more beef broth or water and add more liquid.
  6. Toast a sub roll.
  7. Cover the toasted roll with the shredded beef and a few peppers.
  8. Cover with a few slices of cheese.
  9. Put the sandwich under the broiler until the cheese melts.
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