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italian drip beef sandwich

Recipe by
Diana Adcock
Yes, IL

If your in the mood for sandwich meat that is loaded with flavor layered on chewy, cheesy bread dipped in a tasty broth this is the one for you.

yield 6 serving(s)
prep time 20 Min
cook time 5 Hr
method Roast

Ingredients For italian drip beef sandwich

  • 2 Tbsp
    vegetable oil
  • 4 lb
    beef chuck roast
  • 1 tsp
  • 1 tsp
    coarse ground black pepper
  • 32 oz
    beef broth
  • 14 oz
    can diced tomatoes, san manzano
  • 16 oz
    jar sliced pepperoncinis with juice
  • 4 oz
    jar diced pimentos
  • 1/2 lb
    smoked provolone cheese, sliced
  • 1 c
    shredded parmesan cheese
  • 1 lg
    loaf italian bread
  • 1/4 c
    olive oil, extra virgin
  • 4 lg
    cloves garlic, minced and mashed

How To Make italian drip beef sandwich

  • 1
    Preheat oven to 300 degrees.
  • 2
    Season roast with salt and pepper.
  • 3
    In a large Dutch oven heat vegetable oil over medium high heat.
  • 4
    When hot sear roast on both sides, around 3 minutes per side.
  • 5
    Remove roast to a platter, set aside.
  • 6
    Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
  • 7
    Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
  • 8
    Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
  • 9
    Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
  • 10
    When done shred beef-keep it in the pot with all that lovely juice.
  • 11
    Mince and mash garlic, add to olive oil.
  • 12
    Cut Italian loaf of the horizontal, place on a cookie sheet.
  • 13
    Evenly spread olive oil/garlic blend on each side.
  • 14
    Evenly sprinkle parmesan cheese on each side.
  • 15
    Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
  • 16
    When done remove bread.
  • 17
    Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
  • 18
    Cover hot meat with sliced smoked provolone.
  • 19
    Top with the other half of the bread and slice into equal portions.
  • 20
    If you wish, strain some "au jus" into small bowls for dipping-I do.
  • 21
    Stand back and mind the snapping teeth.

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