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Italian Beef on Rolls Recipe
Italian Beef on Rolls Recipe photo by Taste of Home

Italian Beef on Rolls Recipe

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From Harrison, Arkansas, Jami Hilker writes, “This is one of my all-time favorite slow cooker recipes!” With 28 grams of protein per serving, it’s a great way to meet your daily protein needs!
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 8 servings

Ingredients

  • 1 beef sirloin tip roast (2 pounds)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium green pepper, chopped
  • 1/2 cup water
  • 1 tablespoon sesame seeds
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard rolls, split

Nutritional Facts

2/3 cup beef mixture on 1 roll equals 326 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 572 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
  2. Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls. Yield: 8 servings.
Originally published as Italian Beef on Rolls in Light & Tasty August/September 2007, p58

Nutritional Facts

2/3 cup beef mixture on 1 roll equals 326 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 572 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Light-Bodied Red Wine

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

Reviews for Italian Beef on Rolls

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MY REVIEW
Reviewed May. 13, 2009
MY REVIEW
Reviewed Jan. 13, 2009

Going to school South of Chicago, I have a different recipe for Italian Beef. Take a round roast (the restaurants use the entire "steamship" round, and lace it liberally with garlic slivers, then cover liberally with ground mace, then with dried oregano leaves and add cracked red pepper (about 2 ts for a 4 lb roast). Bake in a baking bag until tender, slice and put in a pot with the juices from the baking bag, ad enough water just to cover, and simmer for 1/2 hour covered. Check salt and serve on torpedo rolls with peperoncini on the side. Just like the restaurants serve, enjoy.

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