Drip Beef Sandwich Recipes

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their 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 few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 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 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

Steps:

• Preheat the oven to 475 degrees F.
• Combine the salt, 2 tablespoons of the pepper, the oregano and thyme and rub into the outside of the beef. Place the beef on a rack on a roasting pan and roast it in the oven until medium-rare, 25 to 30 minutes (use a meat thermometer and monitor it till it's medium-rare). Remove the meat from the oven and place on a cutting board to rest.
• Place the roasting pan on the burner on medium-high heat. Add the garlic and sliced onions to the drippings, stirring around to cook until slightly tender, about 5 minutes. Add the soup mix.
• Pour in the consomme, stock, 1 cup water, the sherry, Worcestershire, soy sauce and the remaining 1 tablespoon pepper and bring to a boil. Reduce the heat and simmer for 1 hour. Pour through a fine mesh strainer and keep warm.
• Slice the rested beef very, very thinly.
• Split the rolls and spread with butter. Then grill the rolls on a griddle or in a skillet until golden brown and crisp.
• To build the sandwiches, pile sliced meat on the bottom half, dip the sliced beef quickly into the jus before putting on the roll, then top with the top half of the roll. Serve with little dishes of au jus.
• Melt provolone on top if desired.

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.

Steps:

• In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

Steps:

• Cut the visible fat from the rump roast. Place the roast in a large crock pot.
• Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
• Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
• Cook on low for 8 hours.
• Cool before slicing.
• Chill au jus to remove the fat.
• Combine the sliced meat and au jus and reheat before serving.
• May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.