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Hot Italian Roast Beef Sandwiches

 Hot Italian Roast Beef Sandwiches
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.
20 ServingsPrep: 10 min. Cook: 3-1/2 hours + standing


  • 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


  • 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.
Nutritional Facts:Diabetic Exchanges: One serving (without roll) equals 2 lean meat, 1/2 vegetable; also 129 calories, 244 mg sodium, 49 mg cholesterol, 3 gm carbohydrate, 18 gm protein, 5 gm fat.

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Hot Italian Roast Beef Sandwiches (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.