I made Italian Beef sandwiches with this new recipe last week and had to share it with you all because it was so yummy and fairly easy.
I got the recipe from my friend Amelia but cooked it a little different. She used her crock pot and I used my pressure cooker. Super fast that way. Otherwise they tasted the same. So if you have the time use your crock pot and if you’re always planning what to eat like 2 seconds before you jump right in like me, then the pressure cooker will save you. My time management skills are lacking.
Ingredients are simple:
3 pounds of rump beef roast
2 packets of dry Italian Dressing mix
8 oz jar of peperoncini’s including juice
1 can beef broth
olive oil (optional)
buns, I like hoagie buns
Trim all the visible fat off roast because once it’s in there, it’s stayin’. This next part is optional. Brown the meat in a little bit of olive oil and onions. Then I added the can of broth, the peperoncini’s, and the 2 packets of dry Italian dressing mix. Stir it around a little to mix up the dry stuff and put your lid on either the crock pot or presser cooker.
The crock pot would take about 8 hours on low or 4 on high until the beef is done and tender. My method of using the pressure cooker took me only 35 minutes once I brought it to full pressure (which was only a few minutes) at 15 pounds of pressure. Cool off using the natural method which means you just take it off the heat and let it cool and the pressure escapes. Easy peasy.
Always remember to open the lid away from your face unless you want to melt your eyelashes together, not that I would know… ahem.
I pull out the meat that is still intact in the hunks I had cut it in and then I pull the beef apart with two forks. The meat is so tender, it’s very easy and you don’t need a knife. Then add the shredded beef back into the juices and stir it up. I didn’t even need to thicken it. You could if you wanted, I guess.
I toasted my bread under the broiler with butter and provolone. Just pile up the meat on the bread and enjoy! This is a sloppy meal, but sooooo yummy. You can adjust the heat with less peperoncini’s or could use banana peppers instead. I would call this a medium heat only because my husband thought it was. My heat indicators must be burnt cause I would label it more mild to medium.
I got about 8 good size sandwiches with the 3 pounds of meat. I’ll make a bigger batch next time. I got a good deal for the meat at $2.39 per pound, so this is a pretty economical recipe, too. I hope you give it a try. Oh and try not to melt your eyelashes, they take a really long time to grow back in. Just sayin’.
Ooo… on another note, the art show I’m in is this Friday, Saturday and Sunday. I’m pretty syked. I’m putting in 2 original pieces (the limit) and they are both for sale. I’m using “Sinister Feline” and “My Three Suns”. I have since framed them but haven’t taken a picture yet. Wish me luck!