Italian Beef Sandwiches

23 March 2009

This is a great and easy make ahead sandwich. I divide the chilled meat into snack sized bags, and then placed them in one large freezer bag. These are easy to take to work with you, or put in the fridge in the a.m. so they're thawed by dinner!

Chicago Style Italian Beef Sandwiches

4 lbs beef chuck roast
2 boxes (or homemade) beef stock
1/4 cup finely chopped fresh basil
3 teaspoons dried oregano or 1/4 cup finely chopped fresh oregano
1/4 cup liquid from a jar of pepperoncini peppers
8 pepperoncini peppers finely chopped (I bought mine pre-sliced and guessed the amount)
2 teaspoons of onion powder
3 cloves of garlic
Black pepper to taste


- Place roast in crockpot, pour the rest of the ingredients on top of the roast, and cook on Low for 8-10 hours.

- I shredded mine and it literally fell apart

- Serve on crusted rolls with mozzarella cheese - AMAZING!

Servings: Approx. 18 sandwiches (my husband is satisfied with 1 sandwich)
Calories: Approx. 300 calories including the beef, roll, cheese, and ajou


4 lbs chuck roast @ 1.89/lb: 7.56
2 boxes beef broth: $1.22
18 Rolls: $4
1 8 oz package shredded mozzarella: $1.50
1/2 jar pepperoncini's: $1.50
1/2 package fresh Basil: $.75

Total: $17.47

*Special thanks to Jen for the recipe - it's a fam fave! ;)


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