Italian Beef Sandwiches
1 beef tip sirloin roast (4-1/2 pounds), cut in half 1 can (14-1/2 ounces) beef broth 1 can (12 ounces) beer or additional beef broth 1 cup water 1/4 cup cider vinegar 1 envelope onion soup mix 1 envelope Italian salad dressing mix 1 garlic clove, minced 1-1/2 teaspoons dried oregano 1 teaspoon dried basil 10 Italian sandwich rolls (6 inches), split
Al's combo: you cannot see the taut, full-flavored Italian sausage buried underneath the beef and giardiniera in this sandwich, but it is a significant presence. No one ever nominated Chicago's Italian beef as one of the prettiest foods, but to those who know and love it, there is nothing more beautiful than this sandwich's exquisite combination of flavors and textures.
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast 12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy 12 ounces (jar) pepperoncini peppers 1 envelope Italian salad dressing (zesty Italian) 10 ounce can condensed beef broth Preparation: Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth. Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours.
This is one of my favorite pics.... not so much my fav beef though. You can see more Italian Beef pics and find any Italian Beef spot on our site, www.ItalianBeef.com