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
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.
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
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
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
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.
MOM'S ITALIAN BEEF SANDWICHES
My mom made the best Italian beef. I've added to it over the years, but it's still her recipe. She made these sandwiches for family reunions, and there were never leftovers. -Mary McVey, Colfax, North Carolina
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. , Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Freeze option: Cool meat and juices; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
Nutrition Facts : Calories 450 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 1g fiber), Protein 37g protein.
More about "totally awesome slow cooker italian beef sandwiches recipes"
SLOW COOKER ITALIAN BEEF SANDWICHES - THE COOKING JAR
From thecookingjar.com
5/5 (4)Total Time 8 hrs 5 mins
CROCK POT ITALIAN BEEF SANDWICHES - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (98)Total Time 5 hrs 15 minsCategory Beef, Main CourseCalories 563 per serving
SLOW COOKER ITALIAN BEEF | THE RECIPE CRITIC
From therecipecritic.com
ITALIAN BEEF {EASY CROCK POT RECIPE} – WELLPLATED.COM
From wellplated.com
SLOW COOKER ITALIAN BEEF SANDWICHES - MOM ON TIMEOUT
From momontimeout.com
CUSTOMIZABLE SLOW COOKER ITALIAN BEEF SANDWICHES …
From carlsbadcravings.com
SLOW COOKER ITALIAN BEEF SANDWICHES - ITS YUMMI
From itsyummi.com
SLOW COOKER ITALIAN BEEF SANDWICHES - LOVE IN MY OVEN
From loveinmyoven.com
SLOW-COOKER ITALIAN BEEF SANDWICH RECIPE - TASTING TABLE
From tastingtable.com
5/5 (45)Calories 254 per servingCategory Dinner, Lunch, Main Course
ITALIAN BEEF SANDWICHES - CARLSBAD CRAVINGS
From carlsbadcravings.com
SLOW-COOKER ITALIAN BEEF SANDWICHES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CROCK POT ITALIAN BEEF SANDWICHES (SECRET INGREDIENT!) - SIMPLE JOY
From simplejoy.com
SLOW COOKER ITALIAN BEEF SANDWICH - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
ITALIAN BEEF RECIPE (SLOW COOKER VERSION) | THE KITCHN
From thekitchn.com
SLOW COOKER ITALIAN BEEF SANDWICHES - TASTE AND TELL
From tasteandtellblog.com
ITALIAN BEEF SANDWICH RECIPE | SLOW COOKER - YOUTUBE
From youtube.com
SLOW COOKER ITALIAN BEEF SANDWICHES (LEFTOVER ROAST RECIPE IDEA)
From thecookierookie.com
ITALIAN BEEF RECIPE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
SLOW COOKER ITALIAN BEEF SANDWICHES | RECIPE | SLOW COOKER ITALIAN …
From pinterest.com
SLOW COOKER ITALIAN BEEF - THE BEACH HOUSE KITCHEN
From thebeachhousekitchen.com
You'll also love