Italian Beef on Rolls Recipe

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

Read Reviews
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Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

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 kaiser rolls, split

Directions

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.
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

1 sandwich: 333 calories, 8g fat (2g saturated fat), 72mg cholesterol, 573mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 2 starch, 3 lean meat.

  • 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 kaiser rolls, split
  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

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Reviews forItalian Beef on Rolls

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MY REVIEW
dawnrosanne User ID: 1014810 252973
Reviewed Aug. 21, 2016

"This was wonderful! I added 1 envelope of italian dressing to give it a little more flavor."

MY REVIEW
gnmcewen User ID: 2594699 106953
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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