Italian Beef Sandwiches Recipe

Name: Italian Beef Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The beef; 1 boneless beef roast, about 3 pounds with most of the fat trimmed off (top sirloin, top round or bottom round); The rub; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon ground black pepper; 1/2 teaspoon crushed red pepper; The juice; 6 cups of hot water; 4 cubes of beef bouillon; The sandwich; 10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 8 portions; The peppers; 1 tablespoon olive oil, approximately; 1 cup hot giardiniera

Servings: persons

The beef
1 boneless beef roast, about 3 pounds with most of the fat trimmed off (top sirloin, top round or bottom round)
The rub
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
The juice
6 cups of hot water
4 cubes of beef bouillon
The sandwich
10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 8 portions
The peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera

1
Prepare the rub and rub generously on roast; let roast rest at room temp for 30 minutes. There will be leftover seasonings; this will be used in juice. Use a 9x13 (very important) roasting pan with rack.
2
Prepare juice by dissolving bouillon in water in the pan on stove, then stir in extra spices. Place roast on rack and roast at 400 degrees until internal temp reaches 140 degrees, approx 30 minutes per pound. Remove roast from oven and let sit at room temp for 30 minutes before putting in fridge for a couple of hours.
3
To prepare peppers, slice bell peppers and fry in light oil until limp. Add gardiniera peppers and heat thoroughly.
4
While cooking peppers, heat juice on stove. Slice beef as thin as possible, and then add to juice to bring to desired doneness; do not leave in juice longer than ten minutes.
5
Prepare sandwich by putting some juice on the bread, then adding meat and peppers.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: The beef, 1 boneless beef roast, about 3 pounds with most of the fat trimmed off (top sirloin, top round or bottom round), The rub, 2 teaspoons garlic powder, and more.

Yes, Italian Beef Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Beef Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions