Italian Drip Beef Sandwiches

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This Italian Drip Beef Sandwich is a perfect thing for your football-watching extravaganza. Italian drip beef sandwiches never fail to be moist and tender and crazy easy to make.

Tomorrow is the big day. Super Bowl Sunday grubbing. I cannot wait. I have made this many, many times. Italian drip beef sandwich only require 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 flavours 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 is here so lets make it!

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

How to Make // The Steps

Step 1: Grab yourself a big pot (one hat can go in the oven) and put the chuck roast in it. Cover it with 4 tablespoons or so of Italian seasoning.

Step 2: Cover the chuck roast with beef consomme and a half cup of water.

Step 3: Put half the jar of pepperoncini on top. Pour out some of the juice from the peppers as well. Season with salt.

Step 4: (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 from the top.

Step 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.

Step 6: Toast a sub roll.

Step 7: Cover the toasted roll with shredded beef and a few peppers.

Step 8: Cover with a few slices of cheese.

Step 9: Put the sandwich under the broiler until the cheese melts.

How good does this look? Serve with some of the cooking liquid on the side for dipping.

What to serve with these Sandwiches //

A Sandwich is incomplete without some chips on the side. Plus Superbowl is all about family time surrounded by great food which means it’s okay to load up on the calories! I usually serve these sandwiches with Jack’s Urban Fries. They complement these sandwiches well and are super easy to prepare. If you do want to eliminate the extra calories and want to go for a healthier side, you could serve these sandwiches with Chardonnay Roasted Carrots. Healthy yet yummy!

Substitute for Bread //

Not a fan of bread? Don’t you worry there are many ways you can serve this shredded Beef. I have personally used the same seasoning and prepared the shredded beef to be served in Tacos and also as a topping on nachos. And they both have turned out delicious.

Storage Information //

I like to prepare a big batch of this beef and it can be served in many different ways. If I do make a big batch, I wait for the shredded beef to cool down and then store in an air-tight container and put it in the fridge. It can be used for up to 3 days once refrigerated. You can also freeze it for up to 3 months. All you need to do is thaw it in the fridge the night before and heat it (preferably on the stove) and serve it as you like.

Italian Drip Beef Sandwiches

bakedbree

Pioneer Woman’s Italian Beef Dip Sandwiches – I love a slow cooked meal. It takes a long time to cook, but you do about 10 minutes of work total.

4.70 from 10 votes

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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

 

• 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.
• Cover the chuck roast with beef consomme and a half cup of water.
• Put half the jar of pepperoncini on top. Pour out some the juice from the peppers as well. Season with salt.
• 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.
• 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.
• Toast a sub roll.
• Cover the toasted roll with the shredded beef and a few peppers.
• Cover with a few slices of cheese.
• Put the sandwich under the broiler until the cheese melts.

Tried this recipe?Let us know how it was!