The Best Italian Beef Sandwiches

  So I know I say this a lot, but the things I type out and present to you are “The Best” that I have found for that category of recipes so far.  (It’s always subject to change!)  So, with that being said, here we go:

  These Italian Beef Sandwiches, made conveniently in the crock pot, are THE BEST shredded sandwiches I have ever had. 

EVER. EVER. EVER.

  We adore all the wonderful seasonings called for in this recipe.  If you stay home all day, beware, your mouth will be watering as you await the supper hour.  And you might be tempted to lift the lid and snitch, but don’t, you are stronger than that.  It’ll be oh-so worth it! 

  Oh, and no skipping the butter toasted bun and broiled provolone cheese, they are non-negotiable!  Yum.

  Without further ado…..THE BEST…..

ITALIAN BEEF SANDWICHES

(click on the title to be taken to TK to print)

• 4 cups Beef Broth
• 1 teaspoon Salt
• 1½ teaspoon Black Pepper
• 1½ teaspoon Oregano
• 1½ teaspoon Basil
• 1½ teaspoon Onion Powder
• 1½ teaspoon Parsley
• 1½ teaspoon Garlic Powder
• 1 whole Bay Leaf
• 2 envelopes Italian Salad Dressing Mix (1 Ounce Packets)
• 3 pounds Chuck Roast, thawed 
• 8 whole Wheat Hoagie Buns, 1 Side Buttered
• 8 pieces Of Sliced Provolone Cheese
• Butter for buns

Preparation Instructions

Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Trim fat and place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. If cooking on low, at the 8 hour mark, remove bay leaf and use two forks to shred the meat, and then leave lid off for the rest of the cooking time (if cooking on high, do this with about 1/2 hour left); this allows the juice to soak into the meat.

Serve shredded meat on toasted hoagie rolls. On a cookie sheet, put your desired amount of meat on the roll bottom, top with provolone cheese. Butter top piece of bread and lay butter side up in the same pan. Broil everything for just a minute to melt the cheese and toast the top bun. 

Assemble sandwich and….enjoy!!! Serve with seasoned tater tots and carrot sticks.

 

Enjoy! It’s so stinkin’ incredible!

~T

 

 

Smoked Pork Sandwiches with Sesame Slaw

This recipe was created Saturday, when I decided to feed my father-in-law, as a thank you to him for chopping wood with Dale all morning. (we have a fireplace and use it as our primary source of heat in the winter)  Anyhow, I knew the Peanut butter and Jelly wheat tortillas the children were eating just weren’t going to cut it for my two hungry lumberjacks, so once the kiddos were down to naps, I used two different recipes and some leftover smoked pork, and came up with these……

SMOKED PORK SANDWICHES WITH SESAME SLAW

(Click on title to print on TK’s website)

1- 5 lb. bone-in pork roast, smoked or slow cooked to your liking (Dale smoked ours)

Your favorite dry rub.

1 cup water or beef broth

Salt and pepper to taste.

1 package Whole wheat hotdog buns

For the Sesame Slaw

Combine:

3 cups coleslaw cabbage mix

1/2 c. green pepper, finely chopped

1/4 cup snipped cilantro

3 T. Sesame Oil

2 T. White vinegar

2 cloves of garlic, pressed

1/2 tsp. salt

1/4 tsp. pepper

Tangy BBQ Pepper Sauce

Combine:

1 cup ketchup

4 T. Soy sauce

2 T. Honey BBQ sauce

2 T. Brown Sugar

1 T. Apple Cider vinegar

2 tsp. pepper

2 tsp. Oregano

2 tsp. dry mustard

1/2 tsp. kosher salt

Directions:

Thaw pork shoulder and rub with your favorite dry rub.  Send your hubby out to the smoker to babysit it all day.  (Bye-bye honey.  See you in 8 hours!) 

  OR, place dry rubbed pork shoulder in a crock pot with 1 cup beef broth or water, salt and pepper.  Cover with lid and cook on high for 4 hours, or until pork is very tender. 

  Make Sesame Coleslaw by combining in a medium bowl, coleslaw cabbage mix, finely chopped green pepper, snipped cilantro, sesame oil, white vinegar, pressed garlic and salt and pepper. Set aside,or refrigerate until meat is ready.

  To make your Tangy BBQ Pepper sauce.  Combine: ketchup, Soy sauce, Honey BBQ sauce, Brown Sugar, Apple Cider vinegar, pepper, Oregano, dry mustard and kosher salt.  (Thanks to Sweet Pea Chef for this great sauce recipe! She uses it with her rib recipe, which is FANTASTIC!)

  When your meat is done, shred pork, removing any visible fat and gristle.  Place in large bowl, leaving excess liquid behind, and toss with Tangy BBQ Pepper sauce. 

  Butter toast buns, add BBQ coated, shredded pork and top with 1/2 cup Sesame Slaw. 

  Makes 6-8 sandwiches, depending on if you, or your hubby, get to pick how much meat each sandwich gets.  🙂

  The mixture of the smoky meat, with the kick of peppery BBQ sauce, added to the unique flavor brought in by the sesame slaw, makes this SO amazing!  And just when you think it might be too rich, the cilantro comes in a freshens things up.  Such DELICIOUS and unique flavors in this amazing sandwich!

Happy Cooking!

~T

Linked to Angie’s Big Love of Food