Italian Beef Sandwiches, Megan's

Italian Beef Sandwiches, Megan's Recipe

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Megan Stewart


This is an easy adaptation of Mom's Italian Beef.


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  • 6 lb
    rump roast, trimmed
  • 2 tsp
    red pepper, diced
  • 2 tsp
  • 1 tsp
  • 1 can(s)
    french onion soup
  • 1 can(s)
    beef consomme soup
  • 3 c
    water, if needed

How to Make Italian Beef Sandwiches, Megan's


  1. Cover and bake at 325 degrees for 3 hours. Slice beef when completely cold. Skim fat and return to juice to soften. cut against the grain to make it more tender. Serve on onion buns after completely done.
  2. Mom put beef consume soup instead of the French onion, so all beef consume soup.
  3. Grandma W uses Italian seasoning and a package of brown gravy.
  4. The longer you soak the beef once sliced the more moist it becomes and slice as thin as possible.
    I have also omitted the soups and used a can of beef gravy with onions and a package of McCormick's brown gravy to make the juice.

Printable Recipe Card

About Italian Beef Sandwiches, Megan's

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian

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