*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Have been making this for years, but my dish calls for studding your meat( I prefer pork), with garlic and adding a can of beef consomme and one can of water along with the pepperonchinis. I pretoast my crusty rolls with garlic butter, then put meat and mozza/ Havarti cheese on bun and pop back in the oven to melt cheese. Also, serve with individulal portions of the drippings for dipping! Yummy!
I was very skeptical but this was quite good! I tasted the broth before returning the shredded beef and felt it needed a little something. So I stirred in a heaping spoonful of some Vegetable Better Than Bouillon (I prefer it over the beef flavor) and that helped a lot. Served on heated crusty rolls with melted provolone. Yummy!
This is a fantastic recipe! I did add about a cup of beef broth with the peppers for more juice. After it was cooked I sliced the peppers and tossed them in with the meat, which we piled on hard rolls with mozzarella cheese. Add Caesar salad and voila, a fantabulous meal!
I have made this for over 30years and I always added sliced green peppers to make it like Blondies on Fullerton Ave in Chicago in the 60’s
I also use beef bouillon or AU Ju packaged gravy to add More juice for the authentic dipping
Even without the peppers, this is a 10 from my children and grandchildren Yum!!!!!!
I made this as instructed and it was the Best! Very flavorful. I would have never thought of adding the peppers. I've used a pkg of Italian dressing and it was good but not nearly as good as this. Thanks for the great recipe!!!
If you feel this is somehow "missing something", try this:
4 lbs. beef rump, chuck or tri tip roast
2 cups water
4 or so teaspoons beef bouillon granules or concentrate
1 tsp each, dried oregano leaves and thyme
1 clove garlic
2 Tbsp. Worcestershire sauce
1 10 1/2 oz. jar of peperoncini peppers, drained and stems removed
1 medium onion, chopped
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