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Italian drip beef sandwiches

Posted April 25, 2019 in Recipes

It’s the time of year when daylight lasts longer and we get into the house later — and hungry! To help with this, my slow cooker is my friend. However, this time of year we have tired of “comfort foods” and are ready for something a little lighter. This recipe fits the bill perfectly and, as an added bonus, is packed with flavor. Additionally, you can plan ahead even more and food prep by making the beef a few days ahead, storing it in the refrigerator, and then pulling it out and reheating it when you’re ready to use it. These flavorful sandwiches are a hit at my house!

Italian Drip Beef Sandwiches 

Beef:

4 pounds beef chuck roast 

2 teaspoons rosemary 

1/2 teaspoon salt 

Black pepper

One 16-ounce jar pepperoncini 

2 cups beef broth

Caramelized onions:

2 tablespoons salted butter

2 tablespoons olive oil

2 large onions, sliced

1/4 teaspoon salt

Black pepper

Sandwich assembly: 

6 soft hoagie rolls, split

6 tablespoons salted butter, softened

12 slices provolone cheese 

Directions

For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous amount of pepper. Add the pepperoncini with the liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.

For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a little pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.

Remove the roast to a bowl and shred using two forks, then return it to the slow cooker to keep warm.

For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.

Heap a generous portion of meat on each roll then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put two slices of cheese on each sandwich and return to the broiler just to melt the cheese, about one more minute. Serve with potato chips and extra cooking liquid on the side for dipping. ♦





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