Best Italian Beef Sandwiches Recipe

Best Italian Beef Sandwiches Recipe
Best Italian Beef Sandwiches Recipe photo by Taste of Home
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Best Italian Beef Sandwiches Recipe

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I love having friends over for a "winter picnic" each year, and these sandwiches are really a hit with potato salad and baked beans. The beef freezes well, which makes it handy to have on hand for last-minute meals.
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 2-1/2 hours
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 2-1/2 hours

Ingredients

  • 1 beef sirloin tip roast (4 to 5 pounds)
  • Water
  • 1/2 teaspoon salt
  • 2 to 3 onions, thinly sliced
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 2 teaspoons Italian seasoning
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried basil
  • 3 beef bouillon cubes
  • 7 to 8 hot banana peppers, seeded and sliced
  • Hard rolls

Directions

In a deep baking pan, place roast and 1 in. of water. Sprinkle with salt and cover with onions. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Cut into thin slices. Place in a 13-in. x 9-in. baking pan; set aside.
Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325° for 1 hour. Serve on hard rolls. Yield: 20-24 sandwiches.
Originally published as Italian Beef Sandwiches in Country Extra September 1992, p47

  • 1 beef sirloin tip roast (4 to 5 pounds)
  • Water
  • 1/2 teaspoon salt
  • 2 to 3 onions, thinly sliced
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 2 teaspoons Italian seasoning
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried basil
  • 3 beef bouillon cubes
  • 7 to 8 hot banana peppers, seeded and sliced
  • Hard rolls
  1. In a deep baking pan, place roast and 1 in. of water. Sprinkle with salt and cover with onions. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Cut into thin slices. Place in a 13-in. x 9-in. baking pan; set aside.
  2. Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325° for 1 hour. Serve on hard rolls. Yield: 20-24 sandwiches.
Originally published as Italian Beef Sandwiches in Country Extra September 1992, p47

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