Roast Beef And Peppercorn Pitas Recipes

Steps:

• Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion., In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.

Steps:

• Toss lettuce, beef, tomatoes and dressing.
• Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.

Steps:

• In a small bowl, mix yogurt, parsley, garlic and 1/8 teaspoon salt. Toss beef with herbs, pepper and remaining salt., In a large cast-iron or other heavy skillet, heat 2 teaspoons oil over medium-high heat. Add onion; cook and stir until tender, 4-6 minutes. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add beef; cook and stir until no longer pink, 2-3 minutes. Serve on pitas; top with onion and sauce.

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Steps:

• Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
• Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
• Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
• Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
• Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
• Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
• Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
• Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Steps:

• Spread pitas with cream cheese spread.
• Top with remaining ingredients; fold each pita in half.
• Cut each into 4 wedges.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. , Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets.

Steps:

• Dry the meat with paper toweling.
• Make 6 1-inch deep slits about equidistant apart along the roast and slip a clove of garlic inside (make more slits with more garlic if you like).
• Place the roast in a roasting pan.
• Drag out your mortar, spice mill, or sledge hammer, and crush the peppercorns along with the other 3 cloves of garlic, the salt, and the herbs and mix them into a paste (add a touch of oil if desired).
• Prepare to get your hands dirty- grab some of the paste and rub it into the roast and pat it down evenly across the surface.
• If you find yourself needing a bit more, make some, but this amount should do.
• Cover the roasting pan with plastic wrap and marinate in the fridge 6 hours or overnight.
• A few hours before you plan to start roasting, pull the roast out of the fridge and let it bring up to room temp, and let it sit that way for an hour.
• Preheat your oven to 200 degrees F.
• Place the roasting pan in the oven and go read a book, because this is slow roasting- at about 2 hours and 15 minutes, you might start checking on it.
• You want the internal temp to come up to 110F, you should use an instant read thermometer or have had a thermometer stuck in the roast in a center part not touching the bone.
• When it gets to 110F, turn the oven up to 500F- this is going to give it a fabulous crust.
• Watch it closely now, and when it gets to 135F you can take it out and have a nice med-rare roast (for med, go till 150, and for well-done, go to 160).
• Remove the roast from the pan and put it on your platter, but don't dare carve it for 15-20 minutes or you'll lose all the juices inside.
• Degrease all the pan juices in the roaster, the add the beef stock to that, scraping up the browned bits at the bottom.
• Mix the flour with the water in a small dish.
• Heat the pan juices, and stir the flour slurry into it, stirring constantly until it comes to a boil and thickens.
• Serve the gravy with your sliced beef, if desired.

Steps:

• Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook beef in batches in 2 teaspoons oil over medium heat until meat reaches desired doneness. Remove and keep warm. , In the same pan, saute pepper strips and onion in remaining oil until crisp-tender. Add beef and steak sauce; heat through. , Top each pita with beef mixture; sprinkle with cheese. Fold over.

Steps:

• In a medium bowl combine the coleslaw mix, salad dressing and onion.
• Cut pita rounds in half.
• Divide beef among pita halves.
• Add cucumber slices and about 1/4 cup of the coleslaw mixture to each pita half.
• Serve immediately.