SLOW-COOKER DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Time 8h10m
Yield 12 servings
Number Of Ingredients 15
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.
PIONEER WOMAN'S ITALIAN DRIP BEEF
"If you owned a restaurant and all you sold was this sandwich with a side of fries, you'd have them lined up at the door". That's the reaction I got when I served this for lunch to Paul and David. This is absolutely delicious! You bet I'll be making this again! This recipe is a ...put it in the crock pot and forget about it...
Provided by Bunny's Warm Oven Blog
Categories Sandwiches
Time 6h
Number Of Ingredients 7
Steps:
- 1. I didn't have any sandwich rolls but I did have a loaf of Italian bread. I decided to make open faced sandwiches with it. I brushed the Italian bread slices with butter on both sides and toasted them in my frying pan. I sauteed onions in a little olive oil and put them on top of the toasted bread then piled the beef on. I topped the sandwich with slices of mozzarella cheese. The open faced sandwich went under the broiler till the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. LOVED IT!! I hope you make this an enjoy it as much as we did!!
- 2. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
- 3. Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!**
- 4. Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
- 5. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
- 6. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
- 7. For more homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/pioneer-womans-italian-drip-beef.html
DRIPPY FRENCH DIP SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 sandwiches
Number Of Ingredients 16
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.
ITALIAN DRIP BEEF SANDWICH
If your in the mood for sandwich meat that is loaded with flavor layered on chewy, cheesy bread dipped in a tasty broth this is the one for you.
Provided by Diana Adcock @Anaid
Categories Beef
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Season roast with salt and pepper.
- In a large Dutch oven heat vegetable oil over medium high heat.
- When hot sear roast on both sides, around 3 minutes per side.
- Remove roast to a platter, set aside.
- Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
- Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
- Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
- Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
- When done shred beef-keep it in the pot with all that lovely juice.
- Mince and mash garlic, add to olive oil.
- Cut Italian loaf of the horizontal, place on a cookie sheet.
- Evenly spread olive oil/garlic blend on each side.
- Evenly sprinkle parmesan cheese on each side.
- Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
- When done remove bread.
- Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
- Cover hot meat with sliced smoked provolone.
- Top with the other half of the bread and slice into equal portions.
- If you wish, strain some "au jus" into small bowls for dipping-I do.
- Stand back and mind the snapping teeth.
DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE
In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
- Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 41 g, Cholesterol 63.5 mg, Fat 17.1 g, Fiber 2.8 g, Protein 32.7 g, SaturatedFat 8 g, Sodium 2145.8 mg, Sugar 3.3 g
More about "drip beef sandwiches recipes"
SLOW COOKER PEPPERONCINI BEEF AKA DRIP BEEF - SLENDER …
From slenderkitchen.com
5/5 (3)Total Time 8 hrs 5 minsCategory DinnerCalories 221 per serving
- Add the beef to the slow cooker. Season lightly with salt and pepper. Pepperoncini liquid and beef broth can have a significant amount of salt, so don't oversalt. You can always add more after cooking.
- Cook the beef on low for 8 hours until the beef is fork tender and shreds easily. Shred the beef with two forks. Taste and season as needed.
SLOW COOKER DRIP BEEF SANDWICHES | VALERIE'S KITCHEN
From fromvalerieskitchen.com
4.7/5 (51)Calories 1032 per servingCategory Main Dish, Sandwiches
- Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded.
- Skim and discard fat from surface of cooking liquid (see note below for my tips). Use two forks to shred beef into the cooking liquid. Keep warm.
- When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop them under your broiler until cheese has melted and bread is lightly toasted.
SLOW-COOKER DRIP BEEF SANDWICHES - THE PIONEER WOMAN
From thepioneerwoman.com
4.8/5 (13)Category Weeknight Meals, Dinner, Main Dish, MeatServings 6Total Time 7 hrs 30 mins
- Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper.
- When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat.
DRIP BEEF MEATBALLS RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.com
Author Ree DrummondSteps 4Difficulty Easy
REE DRUMMOND'S DRIP BEEF SANDWICH WITH CARAMELIZED …
From today.com
ITALIAN DRIP ROAST BEEF SANDWICHES - FAMILY SAVVY
From familysavvy.com
ITALIAN DRIP BEEF SANDWICHES | BAKED BREE
From bakedbree.com
DRIP BEEF, TWO WAYS - THE PIONEER WOMAN
From thepioneerwoman.com
MISSISSIPPI DRIP BEEF SANDWICHES | SIZZLING MESS
From sizzlingmess.com
DRIP BEEF SANDWICHES – GRANDMA BEHRENDT'S KITCHEN
From grandmabehrendt.com
HOT & SPICY ITALIAN DRIP BEEF - THE PIONEER WOMAN
From thepioneerwoman.com
DRIP BEEF SANDWICHES — PAPE FAMILY PASTURES | 100% GRASS-FED …
From papefamilypastures.com
THE BEST DRIP BEEF SANDWICHES - BEST RECIPES IDEAS AND COLLECTIONS
From momsandkitchen.com
INSTANT POT DRIP BEEF SANDWICHES - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
PIONEER WOMAN'S ITALIAN DRIP BEEF - BUNNY'S WARM OVEN
From bunnyswarmoven.net
INSTANT POT BEEF DRIP - SLENDER KITCHEN
From slenderkitchen.com
REVIEW: PIONEER WOMAN DRIP BEEF SANDWICHES | TASTE OF HOME
From tasteofhome.com
18 EASY SANDWICH IDEAS FOR LUNCH - HOT AND COLD SANDWICHES
From thepioneerwoman.com
You'll also love