Authentic Italian Beef For Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICAGO ITALIAN BEEF SANDWICH

Provided by Guy Fieri

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 17



Chicago Italian Beef Sandwich image

Steps:

  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • Preheat oven to 275 degrees F.
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

4 pounds top round with fat cap
3 tablespoons Italian seasoning
2 tablespoons salt
2 tablespoons fresh cracked black pepper
1 teaspoon cayenne
1 tablespoon paprika
1 teaspoon red chili flakes
3 tablespoons bacon fat, or canola oil
3 yellow onions, chopped
1 cup garlic, whole cloves
1/2 cup red wine
3 tablespoons Worcestershire sauce
1 cup beef stock
2 bay leaves
6 sourdough baguette rolls halved, toasted
1 cup chopped giardiniera vinaigrette vegetables
1 cup jarred red sweet peppers

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16



Chicago-Style Italian Beef Sandwich image

Steps:

  • For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
  • Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
  • Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
  • Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
  • Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
  • For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
  • Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

EASY ITALIAN BEEF SANDWICHES

These party-sized sandwiches make the meal! Just add your favorite Italian salad on the side. If you like, top the sandwiches with some sliced provolone. -Troy Parkos, Verona, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 12 servings.

Number Of Ingredients 12



Easy Italian Beef Sandwiches image

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high for 4 hours or until meat is tender. , Remove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for 1 hour or until peppers are tender. , Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.

Nutrition Facts : Calories 428 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 661mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

1 boneless beef chuck roast (3 pounds)
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 cup water
1 jar (16 ounces) sliced pepperoncini, undrained
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 garlic clove, minced
1 envelope reduced-sodium onion soup mix
2 tablespoons Worcestershire sauce
2 loaves (1 pound each) Italian bread, split

AUTHENTIC ITALIAN BEEF FOR SANDWICHES

This is the closest thing to Chicago Italian Beef I have ever tasted. From: AmazingRibs.com

Provided by Judy Kaye

Categories     Sandwiches

Time 5h

Number Of Ingredients 21



Authentic Italian Beef for Sandwiches image

Steps:

  • 1. If you wish, you can cut small slits in the surface of the meat every inch or so and stick slivers of fresh garlic into the meat. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. There will be some left over. Do not discard it, we will use it in the juice. Let the meat sit at room temp for about 30 minutes. Meanwhile, preheat the grill or oven to 400°F. If you are cooking indoors, put a rack just below the center of the oven.
  • 2. Pour the water into a 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400°F until interior temperature is about 130°F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated your oven is). This may seem long, but you are cooking over water and that slows things down. The temp will rise about 5°F more as it rests. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want. If you use a rotisserie on your grill, you can cut the cooking time in half because the spear and the forks holding it in place will conduct heat into the interior.
  • 3. Beware. This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary
  • 4. While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 1 tablespoon. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.
  • 5. Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer but it may be against your local health codes. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut downor saw through the crust you will be cutting it too thick.
  • 6. Taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That's all. That warms the meat and makes it very wet. You can't leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. If you go to a beef stand and the meat is really curly, they have committed a mortal sin. At Mr. Beef, for example, I watched them take a handful of cooked beef and dump it into the juice every time they took out enough for a sandwich. This also enriches the juice with meat protein and seasoning from the crust.
  • 7. To assemble the sandwich, start by spooning some juice directly onto the bun. Get it wet. Then lay on the beef generously. Spoon on more juice (don't burn your hand). Top it with bell pepper and, if you wish, giardiniera. If you want it "wet", dip the whole shootin' match in juice. Be sure to have plenty of napkins on hand.
  • 8. NOTE: Italian giardiniera is also called "sottaceti", meaning "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads.[2] In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as "Hot Mix". In the cuisine of Chicago, giardiniera is used as a condiment, typically as a topping on Italian beef sandwiches.

3 lb trimmed beef roast
RUB
1 Tbsp coarse ground pepper
2 Tbsp garlic powder (or 1 tablespoon finely chopped fresh garlic)
1/2 tsp smoked paprika (i added this)
1/2 tsp kosher salt (i added this to original recipe)
1 tsp dried onion powder
1 tsp oregano, dried (i used italian oregano)
1 tsp basil, dried
1/2 tsp crushed red pepper
THE JUICE
6 c water
4 beef bouillon, cubes
add any left over spices to the juice
THE SANDWICH
10 hoagie rolls
top sirloin, top round, or bottom round are preferred in that order. for tenderness, especially if you cannot cut paper thin slices.
3 medium bell peppers sliced
1 Tbsp olive oil
1 c 1 cup hot giardiniera
ABOUT THE BEEF

ITALIAN BEEF SANDWICHES

Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17



Italian Beef Sandwiches image

Steps:

  • For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
  • For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
  • Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
  • Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

ITALIAN BEEF SANDWICHES

My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 7h40m

Yield 10 servings.

Number Of Ingredients 11



Italian Beef Sandwiches image

Steps:

  • Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.

Nutrition Facts :

1 beef tip sirloin roast (4-1/2 pounds), cut in half
1 can (14-1/2 ounces) beef broth
1 can (12 ounces) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
10 Italian sandwich rolls (6 inches), split

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 16



Chicago-Inspired Italian Beef Sandwich image

Steps:

  • Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
  • Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
  • Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
  • Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
  • Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
  • Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
  • Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

Nutrition Facts : Calories 406 calories, Carbohydrate 35.7 g, Cholesterol 78.7 mg, Fat 15.7 g, Fiber 3.5 g, Protein 29.3 g, SaturatedFat 5 g, Sodium 1398.8 mg, Sugar 2.1 g

1 ½ pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 ½ teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled Italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley

ITALIAN BEEF SANDWICHES

Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.

Provided by Dick Pierce

Categories     World Cuisine Recipes     European     Italian

Time P1DT2h

Yield 8

Number Of Ingredients 7



Italian Beef Sandwiches image

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
  • Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  • The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g

4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

More about "authentic italian beef for sandwiches recipes"

ITALIAN BEEF SANDWICH - FAVORITE FAMILY RECIPES
Web Mar 3, 2023 Hide Step Photos. Preheat oven to 275. Place beef roast in a large roasting pan, then pour the can of beef consomme over the top. …
From favfamilyrecipes.com
5/5 (22)
Total Time 6 hrs 15 mins
Category Lunch
Calories 485 per serving
  • Preheat oven to 275. Place beef roast in a large roasting pan, then pour the 2 cans beef consomme over the top.
  • Pour 1/2 the jar of pepperoncini peppers, including juice, over the top. Then sprinkle the dry italian dressing mix, minced garlic, and kosher salt over that.
italian-beef-sandwich-favorite-family image


HOW TO MAKE THE BEST HOMEMADE ITALIAN BEEF …
Web Jul 27, 2017 You can have authentic homemade Italian Beef sandwiches anytime. OK, now here is the tough love part. It takes 2 …
From homemadeitaliancooking.com
5/5 (3)
Total Time 28 hrs
  • Notes: Be sure your oven is clean before doing this recipe. The high oven temperature will cause any grease in your oven to smoke. I learned this the hard way.
  • Heat the oven to 500° degrees for 30-45 minutes to get the oven as hot as possible. Prepare a shallow baking pan with a rack inside.
how-to-make-the-best-homemade-italian-beef image


HOMEMADE ITALIAN BEEF RECIPE - SERIOUS EATS
Web Nov 30, 2022 Strain beef broth into a medium-sized saucepan, discarding the meat (or saving for another use), bones, and vegetables. Using an instant-read or probe thermometer, heat over medium-low heat until it …
From seriouseats.com
homemade-italian-beef-recipe-serious-eats image


CHICAGO-STYLE ITALIAN BEEF SANDWICH RECIPE | SAVEUR
Web Aug 26, 2022 Ingredients. 2 Tbsp. rendered beef fat (or olive oil) 1 ⁄ 4 cup finely chopped yellow onion; 3 large garlic cloves, minced (about 1 Tbsp.) 6 cups low-sodium beef stock; 2 0.7-oz. packets Italian ...
From saveur.com
chicago-style-italian-beef-sandwich-recipe-saveur image


AUTHENTIC CHICAGO-STYLE ITALIAN BEEF SANDWICH RECIPE
Web Aug 18, 2022 Authentic Chicago-Style Italian Beef Sandwich Recipe Michelle McGlinn/Mashed By Michelle McGlinn / Aug. 18, 2022 9:43 am EST If you're like us, you just finished binging all eight episodes of "The …
From mashed.com
authentic-chicago-style-italian-beef-sandwich image


ITALIAN BEEF SANDWICH - LIDIA
Web 1 tablespoon dried oregano 2 teaspoons dried thyme 4 ½ - pound boneless beef rump roast 2 cups dry red wine 4 medium onions, sliced ¼ inch thick 6 garlic cloves, crushed and peeled 6 tablespoons extra- virgin olive oil
From lidiasitaly.com
italian-beef-sandwich-lidia image


INSTANT POT ITALIAN BEEF SANDWICH IN 2023 | BEEF RECIPES
Web Apr 9, 2023 Beef, olive oil, butter, onion, celery, garlic, beef broth, pepperoncini peppers, Italian seasoning, flour, bread soft rolls, provolone cheese & giardiniera Season the beef …
From pinterest.com
36.9K pins


THE BEST ITALIAN BEEF SANDWICH - DELALLO
Web Jun 14, 2022 The whole jar of pepperoncini, including its spicy brine, gets cooked with the meat. It gives it a great flavor and the peppers are a topping to the final sandwich. The …
From delallo.com
Cuisine American
Category Dinner
Servings 8
Total Time 3 hrs 30 mins


AUTHENTIC CHICAGO ITALIAN BEEF RECIPE - BONAPPETEACH

From bonappeteach.com
4.8/5 (23)
Category Main Course
Cuisine American
Published Nov 7, 2022


CLASSIC CHICAGO ITALIAN BEEF SANDWICH RECIPE DONE AT HOME
Web Aug 16, 2016 Created on the Sout Side of Chicago (they say Sout on the South Side), in the Italian enclaves around the now defunct Stockyards, the classic Chicago Italian …
From amazingribs.com


CLASSIC ITALIAN SUB SANDWICH RECIPE | KITCHN
Web Jun 1, 2021 Split a 1 large sub roll or demi Italian loaf in half with a serrated knife. Use your hands to scoop out some of the bread in the top half of the roll. Slice 1 large plum …
From thekitchn.com


OUR 12 MOST POPULAR RECIPES ON FACEBOOK THIS WEEK
Web May 30, 2023 An authentic Italian giardiniera recipe consists of Italian pickled vegetables, making it the perfect condiment for Italian sandwiches, cured meats, …
From xoxobella.com


ITALIAN BEEF - CULINARY HILL
Web 2 days ago Recipe tips and variations. Yield: This Italian Beef recipe makes about 6 cups of beef, enough for 8 sandwiches with ¾ cup meat each. Storage: Store leftover Italian …
From culinaryhill.com


CHICAGO ITALIAN BEEF SANDWICH RECIPE - TODAY
Web Aug 15, 2022 1. Preheat your oven to 450 F. 2. In a small mixing bowl, combine the yellow mustard, Better than Bouillon beef base, light brown sugar, honey, fresh chopped garlic, …
From today.com


ITALIAN BEEF {EASY CROCK POT RECIPE} – WELLPLATED.COM
Web Italian beef is a sandwich that originated in Chicago. The cut of beef used for Italian beef is typically chuck. The beef is slow cooked until fall-apart tender, then piled high in a …
From wellplated.com


BEST CHICAGO ITALIAN BEEF SANDWICH RECIPE - PARADE
Web Jul 1, 2022 Once all the fond has come up from the pan, deglaze with beef stock and stir. Mix in dried herbs, bouillon, and seasonings. Add beef back in with the torn or sliced …
From parade.com


AUTHENTIC ITALIAN BEEF SANDWICHES - EATS BY THE BEACH
Web Olive oil and vegetable oil Italian seasoning, dried oregano, dried basil, black pepper, sweet paprika, chili powder, red pepper flakes, onion powder, Kosher salt, and granulated garlic …
From eatsbythebeach.com


ITALIAN BEEF AUTHENTIC RECIPE | TASTEATLAS
Web Cooking tips meat Al’s #1 Beef recipe uses rump roast with lots of marbling, but sirloin tip and round roast work just as well — they just have to have a high fat percentage. types …
From tasteatlas.com


Related Search