Italian Beef Sandwiches
I love the movie “Silver Linings Playbook” and all of the references to football, especially the Philadelphia Eagles. In the movie the mother says she is going to make crabby snacks and home mades.
I have no idea what the heck those are, do you? I decided to make my version of a Philly Cheesesteak in honor of the upcoming SuperBowl.
Tell me all about it
Honestly, I am not a fan of a Philly Cheese Steak. I do, however, love a French Dip. I combined the flavors of those two things to get this recipe. The great thing about it is that it can be made in advance and you just have to heat it up on game day. You can prepare it in an oven, slow cooker or an instant pot, I give you options for all 3.
I hope you enjoy them and have fun watching the game!
Bon Appetit!
Italian Beef Sandwiches
A great sandwich for game day
Ingredients
- 1 - 2.5-3 pound piece chuck beef roast (cut into 2 or 3 pieces if needed to fit)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 onion, quartered
- 5 cloves of garlic, thinly sliced
- 2 cups beef broth
- 2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon celery seed
- 2 teaspoons paprika
- 1 - 16 ounce jar sliced pepperoncini, with brine
- Hard rolls
- 8 slices provolone cheese
Instructions
You can cook this in the oven or slow cooker/instant pot. If using an oven preheat to 300 degrees.
Remove the beef from the package. Dry with a paper towel. Season both sides with salt and pepper. (If using a crockpot/instant pot that you can brown your meat then use that if not, use a dutch oven to start and transfer further on in the instructions). Heat the oil in the pan over medium high heat. Once the oil is hot, add the beef and brown for 7-10 minutes on each side until it gets a good sear on the beef. Remove and put onto a plate.
With the leftover oil and rendered fat, toss in the quartered onions that are broken up and the garlic. Stir until fragrant about one minute. Pour the stock into the pan to deglaze by stirring with a wooden spoon. (If you are finishing it in a crockpot/instant pot, transfer now) Add oregano, red pepper flakes, celery seeds, paprika, pepperonicini and brine to the pot ( if you want it less spicy add half of the brine). Add the beef on top.
Cover and place in the oven for 5-6 hours until you can shred the beef. If using a crockpot place on low for 7-8 hours or the Instant Pot for one hour then natural release for another 10-15 minutes.
Remove the beef and place on a plate to shred. Place the beef back into the broth.
This can be made a day ahead. Remove the beef from the refrigerator, skim off any excess fat and warmed up in the oven, covered, for 15 minutes.
To make the sandwiches, preheat the oven to 350 degrees. Cut the hearty rolls in half. Place on a cookie sheet and put in the oven for 5 minutes until they are lightly toasted. Remove from the oven, add the cheese to top rolls and return to the oven until the cheese melts. Assemble the sandwiches with the beef, pepperoncini and onion pieces if desired. Serve with au jus on the side.
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