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Italian Steak Sandwiches

 Italian Steak Sandwiches
My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts
4 ServingsPrep/Total Time: 15 min.


  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 pound sliced deli roast beef
  • 1/2 cup beef broth
  • 2 tablespoons red wine or additional beef broth
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 4 sandwich rolls, split
  • 4 slices provolone cheese


  • In a large skillet, heat oil over medium-high heat. Add garlic and
  • pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine
  • and seasonings; heat through. Place beef slices on rolls; drizzle
  • with broth mixture. Top with cheese. Yield: 4 servings.
Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutritional Facts: 1 sandwich equals 440 calories,

2 of 2

Italian Steak Sandwiches (continued)

Nutritional Facts: 20 g fat (9 g saturated fat), 39 mg cholesterol, 1,261 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.