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Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

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  • 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.

  • 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

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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