Totally Awesome Slow Cooker Italian Beef Sandwiches Recipes

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ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Provided by Valerie Bertinelli

Categories     main-dish

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27



Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Steps:

  • For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
  • For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
  • Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
  • In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

TOTALLY AWESOME SLOW COOKER ITALIAN BEEF SANDWICHES

When I was growing up in Chicago, I loved these sandwiches. They were sold in restaurants and curbside stands primarily on the south side of the city. I learned the traditional recipe to these from a friend of the Scala family; they're the ones credited with the invention of this tasty sandwich around the turn of last...

Provided by Andy Anderson !

Categories     Sandwiches

Time 10h20m

Number Of Ingredients 16



Totally Awesome Slow Cooker Italian Beef Sandwiches image

Steps:

  • 1. Chicago Italian Beef Sandwiches As the story goes: Italian Beef Sandwiches were created over 100 years ago, on the South Side of Chicago in the Italian neighborhoods around the now defunct Stockyards. The classic Chicago Italian Beef Sandwich is a unique, drippy, messy variation on the French Dip Sandwich. It can be found in hundreds of places around the city but rarely can you find it outside of Chicago. The recipe was popularized by Pasquale Scala, a South Side butcher and sausage maker. During the Depression food was scarce and Scala's thinly sliced roast beef on a bun with gravy and fried peppers took off. His family still runs a business that supplies the ingredients to the sandwiches to restaurants and curbside vendors around the Southside of the city.
  • 2. Gather your ingredients.
  • 3. Chef's Tip: I use a chuck roast because it shreds very easily, and tastes good, to boot. Plus it's the traditional cut of beef still used today, by the Scala family.
  • 4. Add the beef stock and vinegar to a saucepan, and bring to a boil.
  • 5. Add about 2.5 tablespoons of the dry spices, (don't forget the bay leaf) then reduce the heat and lightly simmer, uncovered, for 10 minutes. Take the remainder of the dry spices, place into an airtight container, and reserve for another use.
  • 6. Chef's Note: The goal here is not to lose too much liquid, but to infuse the flavors of the spices into the beef stock. A light simmer with hardly any movement in the liquid is all you need. But it's an important step, so don't skip it.
  • 7. Place the roast into the slow cooker and pour the hot liquid over the roast.
  • 8. Cook on low for 10 hours.
  • 9. Chef's Note: Keep some additional beef broth on hand. If the roast begins to lose too much moisture, add more. As long as the roast is covered in liquid, you're fine.
  • 10. At the 8-hour mark, remove the beef from the liquid, and discard the bay leaf.
  • 11. Using a sharp knife, slice the beef, against the grain as thinly as possible, or shred it using two forks; whatever method you choose. In Chicago, I've had it served both ways, and both are wonderful.
  • 12. Return the beef to the liquid in the slow cooker and allow it to continue to cook on low for an additional 2 hours, for a total of 10 hours.
  • 13. Chef's Note: If you're using your slow cooker on high, remove the beef and shred at the 3-hour mark, and then continue to cook for an additional hour, for a total of 4 hours; however, the beef will have a richer flavor if you go low and slow.
  • 14. Chef's Tip: If you want it a bit hotter, when you take the beef out to shred, throw in a couple of sliced peppers (your choice), and let them cook with the beef for those final hours.
  • 15. Serve on some nice toasted hoagie rolls, and add a lot of that wonderful sauce. The bread will soak it up, and it will be divine. In Chicago they say: The wetter, the better" when it comes to Italian Beef Sandwiches.
  • 16. Chef's Note: Whatever bread you choose, it's important that it have "wet" strength, so that it doesn't fall apart and turn into beef-gravy panade.
  • 17. Chef's Note: Additional toppings include: sautéed mushrooms, sliced onions, additional chili peppers; maybe some cheese... go for it.
  • 18. Serve with some chips, a side salad, or just solo. Oh, and don't forget to include lot of napkins. Enjoy.
  • 19. Additional Serving Suggestion: Put the beef over rice, and pour on the sauce... lip-smacking good. The photo is a bit blurred, but it still tasted good.
  • 20. Keep the faith, and keep cooking.

DRY SPICE INGREDIENTS
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar, table variety
2 Tbsp oregano
1/4 tsp thyme
2 tsp basil
1 Tbsp parsley
1/4 tsp celery salt
1 tsp black pepper, freshly ground, or to taste
1 tsp kosher salt, or to taste
1 medium bay leaf
THE BEEF
3 lb chuck roast
3 c beef stock
2 Tbsp white vinegar

SLOW-COOKER ITALIAN BEEF SANDWICHES

I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Yield 12 servings.

Number Of Ingredients 16



Slow-Cooker Italian Beef Sandwiches image

Steps:

  • In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

4 tablespoons olive oil, divided
1 boneless beef chuck eye or other boneless beef chuck roast (4 to 5 pounds)
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
2 small onions, coarsely chopped
9 garlic cloves, chopped
3/4 cup dry red wine
4 cups beef stock
3 fresh thyme sprigs
4 teaspoons Italian seasoning
1-1/2 teaspoons crushed red pepper flakes
4 medium green peppers, cut into 1/2-inch strips
1 teaspoon garlic powder
12 crusty submarine buns or hoagie buns, split partway
12 slices provolone or part-skim mozzarella cheese
Giardiniera, optional

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories     World Cuisine Recipes     European     Italian

Time 12h15m

Yield 10

Number Of Ingredients 11



Slow Cooker Italian Beef for Sandwiches image

Steps:

  • Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  • Place roast in slow cooker, and pour salad dressing mixture over the meat.
  • Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

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