I thought it was about time I pulled another one of the multitude of recipes I have pinned and give it a whirl. This time I chose Italian Beef Roast Sandwiches. I have to admit that I’ve seen this recipe or those similar to this for years and have always meant to give it a try. I think it was the picture on Pinterest that finally made me break down, I mean seriously, the sandwich is mouth wateringly delicious looking.
What’s not to like about this? It’s beef with melted cheese oozing down the sides. Actually it could probably use a little bit more cheese, my son thought so too.
There really isn’t anything Italian about these sandwiches. I think the name comes from the Italian dressing seasoning packet you use during cooking of the beef and the pepperoncini peppers. You can’t really see the peppers in the sandwich because I sliced them down to thin strips. If you’d like a bigger bite of pepper with your beef then by all means keep the pieces larger.
The sandwiches can be served with au jus to the side for dipping. We didn’t dip our sandwiches but I am going to try that next time. Just strain out the juice from the beef and place in small serving bowls.
Italian Beef Sandwiches
adapted from Family Favorite Recipes
1 beef roast (3 to 4 pounds)
2 cups beef stock (use 3 cups if omitting the cola)
1 can cola (optional, I think it helps tenderize the meat a bit more)
1 large onion, sliced
1/2 – 3/4 jar (16 oz) sliced pepperoncini peppers, with juice
5 cloves minced garlic
1 packet dry Italian dressing mix
Kosher salt, to taste
1 package french rolls
8 oz sliced pepper jack cheese
Cover roast with salt and the dressing mix. Pour the cola and beef stock in a large crock pot and then put in the beef roast. Dump the garlic, onions and pepperoncini peppers over the roast.
Cook in crockpot at low heat for 8-10 hours, or cook on high heat for 5-6 hours.
Pull out the beef and shred with two forks. Place back in the au jus with the onions and peppers and keep warm.
Split hoagie rolls and slather both halves with butter. Place on a foil lined cookie sheet and then place under broiler for 2 minutes or so, or just until edges start to crisp up. Careful you don’t burn the edges.
Drain beef in strainer over a large bowl and reserve the au jus for dipping later if you want.
Place a good amount of beef over the bottom half of the hoagie roll and cover with cheese. Place two cheese slices on the top half of the roll. Place under broiler just until the cheese starts melting and gets bubbly.
Pour the reserved au jus in a small bowl and dip your sandwich and enjoy!