Italian Beef Sandwiches

Italian Beef Sandwiches
Photo by Scott Peterson

Ingredients

  • 10 to 12 crusty sandwich rolls (3 to 5 oz. each), sliced open
  • 3 carrots (8 oz. total), peeled and coarsely chopped
  • 4 pounds boned beef chuck eye roast (also called boneless chuck filet or roll), rinsed
  • 3 to 5 tablespoons Asian chili oil
  • About 2 teaspoons salt
  • 3 stalks celery (4 oz. total), rinsed and coarsely chopped
  • 1 tablespoon olive oil
  • + 13 more ingredients
    • 3 stalks celery (4 oz. total), rinsed and coarsely chopped
    • About 2 teaspoons salt
    • 4 pounds boned beef chuck eye roast (also called boneless chuck filet or roll), rinsed
    • 3 to 5 tablespoons Asian chili oil
    • 1 teaspoon black peppercorns
    • Salsa verde
    • Salsa verde
    • 3 carrots (8 oz. total), peeled and coarsely chopped
    • 1 tablespoon olive oil
    • 10 to 12 crusty sandwich rolls (3 to 5 oz. each), sliced open
    • 1 onion (8 oz.), peeled and coarsely chopped
    • 1 teaspoon black peppercorns
    • 1 onion (8 oz.), peeled and coarsely chopped

1. Pour olive oil into a 6- to 8-quart ovenproof pan over medium-high heat; when hot, add onion, carrots, and celery and stir often until onion is limp, 6 to 8 minutes. Add 3 quarts water and the beef, peppercorns, and 2 teaspoons salt. Cover pan, increase heat to high, and bring mixture to a boi...

View full recipe at My Recipes

Comments

Variations on Italian Beef Sandwiches

  • Italian Beef Sandwiches
    • Giardiniera (pickled vegetables), chopped (optional)
    • 1 (14-ounce) can fat-free, less-sodium beef broth
    • 1 teaspoon crushed red pepper
    • +14 other ingredients


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