Hot Italian Roast Beef Sandwiches Recipe

Hot Italian Roast Beef Sandwiches Recipe
Hot Italian Roast Beef Sandwiches Recipe photo by Taste of Home
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Hot Italian Roast Beef Sandwiches Recipe

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These sandwiches always make a big hit when they are served! The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of foods to choose from.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours + standing
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours + standing

Ingredients

  • 1 beef sirloin tip roast (5 pounds)
  • 1 tablespoon butter
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/3 cup water
  • 3 teaspoons dried thyme
  • 1 to 3 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 20 sandwich buns, split

Directions

In a Dutch oven over medium heat, brown roast in butter on all sides. Stir in the tomatoes, water, thyme, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender, adding more water if necessary.
Remove roast and reserve cooking juices. Let stand for 15 minutes; trim any fat and thinly slice meat. To serve, reheat sliced beef in cooking juices. Serve on sandwich buns. Yield: 20 sandwiches.
Originally published as Hot Italian Roast Beef Sandwiches in Country April/May 1991, p47

  • 1 beef sirloin tip roast (5 pounds)
  • 1 tablespoon butter
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/3 cup water
  • 3 teaspoons dried thyme
  • 1 to 3 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 20 sandwich buns, split
  1. In a Dutch oven over medium heat, brown roast in butter on all sides. Stir in the tomatoes, water, thyme, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender, adding more water if necessary.
  2. Remove roast and reserve cooking juices. Let stand for 15 minutes; trim any fat and thinly slice meat. To serve, reheat sliced beef in cooking juices. Serve on sandwich buns. Yield: 20 sandwiches.
Originally published as Hot Italian Roast Beef Sandwiches in Country April/May 1991, p47

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