Italian Beef Hoagies Recipes
ITALIAN BEEF HOAGIES
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. -Lori Piatt, Danville, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.
Nutrition Facts : Calories 346 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 674mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
FAST ITALIAN BEEF HOAGIES
These simple, hearty sandwiches require just a handful of ingredients and go together in a flash. Annie King of North Lewisburg, Ohio writes, "My family thought they were wonderful, and the recipe helped me put leftover pot roast to great use."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place buns cut side up on a baking sheet. Place beef on bottom halves; top with spaghetti sauce and sprinkle with cheese. , Bake at 325° for 10-13 minutes or until heated through and cheese is melted. Top with peppers. Replace bun tops.
Nutrition Facts : Calories 361 calories, Fat 12g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1179mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.
ITALIAN BEEF HOAGIES
Make and share this Italian Beef Hoagies recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 8h10m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in a 5-qt. slow cooker.
- Combine the salad dressing mix and water; pour over roast.
- Cover and cook on low for 8 hours or until meat is tender.
- Remove meat, shred with a fork and return to slow cooker.
- Add pepper rings; heat through.
- Spoon 1/2 cup meat mixture onto each bun.
Nutrition Facts : Calories 385.8, Fat 17, SaturatedFat 6.1, Cholesterol 66.5, Sodium 368.8, Carbohydrate 31.2, Fiber 1.7, Sugar 1.6, Protein 25.2
REAL ITALIAN HOAGIE
More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!
Provided by CHRISSYG
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the rolls, but not all the way through.
- Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
- Remove some of the bread from the center of each half of roll.(if desired)
- Drizzle a little of the olive oil mixture on the bread.
- Place first the meats, then the cheese in layers.
- Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
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- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.
- Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.
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