Tasty Italian Beef Sandwiches Recipe

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Tasty Italian Beef Sandwiches Recipe

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I like to prepare this recipe on the weekend so it has time to marinate. Then we can have hearty sandwiches all week long. It's also ideal for entertaining.
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/4 hours
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/4 hours

Ingredients

  • 1 beef sirloin tip roast (4 to 5 pounds)
  • 1/2 teaspoon salt
  • 3 medium onions, thinly sliced
  • 3 beef bouillon cubes
  • 7 hot banana peppers, seeded and thinly sliced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 20 to 24 hard rolls, split

Directions

Place roast on a rack in a 13x9-in. baking pan. Sprinkle with salt; top with onions. Add 1/2 in. of water to pan. Cover with heavy-duty foil.
Bake at 350° for 2 to 2-1/4 hours or until a thermometer reads 160°-170°. Remove meat; set aside until cool enough to handle. Slice thin; place in a large bowl.
Pour pan juices into a saucepan; add bouillon, peppers and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour over beef; cover and refrigerate at least 8 hours. Reheat before serving. Serve 1/2 cup on each roll. Yield: 20-24 servings.
Originally published as Italian Beef Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p80

Nutritional Facts

1 each: 241 calories, 5g fat (1g saturated fat), 40mg cholesterol, 631mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 19g protein.

  • 1 beef sirloin tip roast (4 to 5 pounds)
  • 1/2 teaspoon salt
  • 3 medium onions, thinly sliced
  • 3 beef bouillon cubes
  • 7 hot banana peppers, seeded and thinly sliced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 20 to 24 hard rolls, split
  1. Place roast on a rack in a 13x9-in. baking pan. Sprinkle with salt; top with onions. Add 1/2 in. of water to pan. Cover with heavy-duty foil.
  2. Bake at 350° for 2 to 2-1/4 hours or until a thermometer reads 160°-170°. Remove meat; set aside until cool enough to handle. Slice thin; place in a large bowl.
  3. Pour pan juices into a saucepan; add bouillon, peppers and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour over beef; cover and refrigerate at least 8 hours. Reheat before serving. Serve 1/2 cup on each roll. Yield: 20-24 servings.
Originally published as Italian Beef Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p80

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