Italian Beef Sandwiches

These sandwiches have a really nice taste. The beef is slow cooked for 14 hours, so it is unbelievably tender. The giardiniera and peperoncini really take the flavors over the top.


I served the beef over toasted French bread, topped with sauteed peppers and onion, and melted provolone cheese.

The original recipe came from Deep South Dish, a favorite site of ours.

Makes: 4 servings
Prep time: 5 minutes
Cook time: 14 hours
Printable Recipe

Ingredients:

• 3 cups beef broth
• 2 t beef bouillon
• 1/2 t Italian seasoning
• 1 envelope Italian dressing mix
• 1 (3 pound) rump roast
• 1 cup peperoncini, drained
• 1 cup giardiniera, drained
• 3 cloves garlic, smashed
• 1 loaf French or Italian bread
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 medium white onion, sliced
• 1 T olive oil
• 8 slices provolone cheese

1. In a Dutch oven over medium heat add the broth. Stir in the bouillon, Italian seasoning, and Italian dressing mix.

2. Add the rump roast, peperoncini, giardiniera and garlic and reduce the heat to low and cook for 10 hours. I like to turn the roast every few hours to get an even cook.

3. Remove the beef and let rest. Cut into thin slices or chunks and return to the Dutch oven. Cook on low another 2-4 hours, stirring occasionally.

4. Slice bread in half. Sautee peppers and onions in 1 T of oil.

5. Spoon beef onto bread and top with peppers and onions. Cover with provolone. Place under broiler just long enough to melt the cheese.

6. Serve with a bowl of the juices, if desired, for dipping.