Italian Beef Sandwiches

Name: Italian Beef Sandwiches
Yield: 8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)
Ingredients: 1 teaspoon dried Italian seasoning; 1 teaspoon crushed red pepper; 1 (2 1/2-pound) rump roast, trimmed; 1 (14-ounce) can fat-free, less-sodium beef broth; 1 garlic clove, minced; 2 teaspoons olive oil; 1 cup coarsely chopped green bell pepper (about 1 medium); 8 (2-ounce) Italian rolls; Giardiniera (pickled vegetables), chopped (optional)

6 Ratings
5 Reviews

If you can't find Italian rolls, substitute a sturdy bread that will soak up the juices in this moist, delightfully messy sandwich.

Recipe by Cooking Light October 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)

Nutrition Info

Ingredients

1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

Directions

Step 1
Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

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Step 2
Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
Step 3
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

386 calories; fat 11.3g; saturated fat 3.4g; mono fat 4.8g; poly fat 1.2g; protein 39.4g; carbohydrates 29.2g; fiber 1.8g; cholesterol 102mg; iron 5.4mg; sodium 479mg; calcium 52mg.

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Bburnsed

07/14/2013

Great recipe. Best to sear the meat on all sides before putting it in slow cooker.

ViennaVAfoodie

12/16/2009

These were pretty good. We didn't use the pickled vegetables but added some sauteed onions to fill them out a little bit. The jus is so tasty and the meat so tender. I loved how quickly this came together. We marinated it the night before in the slow cooker pot (put it in the refrigerator) and then just threw it in the cooker in the a.m. So easy!

MarshaStPo

10/24/2009

I think a less dry meat would have made it better. My guys refused the peppers, but they didn't think they'd like the pickled vegetables, but enjoyed the flavors. With a better quality beef, this would have made fabulous sandwiches.

Graphome

10/04/2009

Not crazy about this one. The meat was not very flavorful and completely dry and crumbly. I ended up sauteeing half an onion with the green pepper and then making a thickened sauce with the broth, cornstarch, milk and a little salt. It made it much better, but I don't think this is worth making again.

srfrgrl

10/02/2009

Two words: Dee.Lish. These were super easy and really tasty! We added some sliced mozzarella but otherwise made them as directed. Will definitely make again!

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