Sunday, May 15, 2016
That Italian Beef Sandwich with Au Jus
Here is the recipe from Tuttorosso.
1 tablespoon extra virgin olive oil
4 to 5 pounds boneless chuck roast
Salt and black pepper to taste
1/8 teaspoon red pepper flakes
2 teaspoons Italian seasoning
2 green bell peppers, sliced
1 yellow bell pepper, sliced
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup roasted red bell peppers, cut into strips
1 jar banana peppers, cut into strips
1 cup beef stock
2 beef bouillon cubes, crushed
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, drained and cut into half horizontally and then sliced vertically
8 hoagie rolls
8 slices provolone cheese
In a large skillet heat the oil over medium high heat. Sprinkle the chuck roast with salt, black pepper, red pepper flakes and Italian seasoning. Brown the roast on all side and transfer to the slow cooker.
Top with green bell peppers, yellow bell pepper, onion, garlic, roasted red peppers, banana peppers, beef broth, beef bouillon cubes, crushed tomatoes and tomatoes. Cover and cook on low for 8 hours. About 30 minutes before the meat is done cooking, transfer the roast to a cutting board and shred with a couple of forks. Return meat to slow cooker and cook an additional 30 minutes.
Spoon the shredded meat, peppers and onions on the bottom half of the roll. Spoon some of the sauce over the meat. Top with a slice of cheese and the top half of the roll.
Option: Leave sandwich open-face and top with cheese. Place under broiler to melt the cheese.
Serve with Au Jus sauce for dipping.