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Italian Beef Sandwiches Recipe

Italian Beef Sandwiches Recipe photo by Taste of Home

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My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee

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Italian Beef Sandwiches Recipe

Prep: 10 min. Cook: 7-1/2 hours

Yield: 10 Servings

10 450 460

Ingredients

1 beef tip sirloin roast (4-1/2 pounds), cut in half
1 can (14-1/2 ounces) beef broth
1 can (12 ounces) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
10 Italian sandwich rolls (6 inches), split

Directions

Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.

Originally published as Italian Beef Sandwiches in Quick Cooking January/February 2004, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Italian Beef Sandwiches

Italian Beef Sandwiches

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Reviewed on Jul. 13, 2012 by inzymae

This has become one of our family's most requested meals. Thank you for sharing!

Reviewed on Jun. 04, 2012 by Cheapthrills

Wow this was Great & so easy! Not necessarily Italian but The whole family was saying this is a repeater. I'll be hauling the crockpot down to river so I can make this for the crowd. My changes were: 3lb Chuck Roast, 2 cans of Campbell's Beef Consomme in place of broth & water, did use a can of beer, & threw in extra crushed garlic. Definitely splurge on some bakery quality rolls : )

Reviewed on Apr. 13, 2012 by 10sChick

Although the flavor of the finished product was not what I was expecting, I must say I liked it anyway. Not sure if Beef Tip Sirloin Roast is the same thing as "Tri Tip", but I could only find Tri-Tip in the store. Seemed to work well, but it took the full 6-7 hours to tenderize that meat. When I make it again, I will skip the 1 c. of water. Crock pot cooking generates enough liquid that that can be eliminated. I added some pepperocinis + some of the juice because I knew I'd like that extra kick. I would also throw in more garlic next time and some fresh ground pepper. Quite yummy overall and so easy to whip together.

Reviewed on Feb. 03, 2012 by juicyfruit007

This was a different kind of flavor profile than I usually make, but we enjoyed it. My husband -- who is not given to high praise -- said it was the best thing I have made in a while and called the whole pepperoncinis I added "stupendous." I wasn't quite so blown away, but will definitely make it again since it was such a big hit! I toasted a wheat hamburger bun (so it would stand up better to the wetness), added the meat, then dipped each bite in the broth. Put together like that, it was delicious! Hubby says next time I should top the sandwiches with some mozzarella and sauteed bell peppers.

Reviewed on Jan. 30, 2012 by jpacheco5

This recipe was super easy. The quality was excellent and it made enough for a crowd. I will definitely use this recipe again.

Reviewed on Nov. 04, 2011 by parksville

This recipe is SOOOO good! I used 1/4 c peperoncini juice in place of the cider vinegar and minced 1 tsp of the pepper. Next time I'll try 1/2 c peperoncini juice and 2 tbsp minced pepper as recommended below. Used zesty italian dressing and cooked a 4 lb roast, cut in half, for 7-1/2 hours. Served w/ caramalized onions on whole wheat sandwich (hamburger) buns. Delicious - will definitely make again!

Reviewed on Sep. 28, 2011 by MrsJonesen

This turned out awesome, and seemed to get tastier in the day or two the leftovers lasted. I did add about a half cup of pepperocini juice. Can't wait to make it again. Thanks for the recipe!

Reviewed on Sep. 03, 2011 by jdmeeks

Made this for football season and it was a big hit! I also added peppercinis and the juice vs. cider vinegar and added carraway seeds and bay leaves (from other italian beef recipes I've tried over the years)

Reviewed on Feb. 22, 2011 by Stacey4

This was good and really easy to make. I didn't have enough time to cook this for 7-8 hours, so I cooked it on high for four hours.It worked out really well, the beef was so tender that it was no problem to pull it apart with a fork. I used the pickled banana pepper juice as suggested by the other raters and tossed in a couple fresh sage leaves that I had. I will make this again for sure.

Reviewed on Jan. 26, 2011 by linsvin

Made this for a football party...couldn't have been easier! Recipe please was all I kept hearing. I did sub pepperocini juice instead of vinegar. I also tossed in about two TBLSP of the pepperocinis . Excellent!!!

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