"This recipe is quick and delicious! I use the broth as an au jus with the sandwiches. Yummy Yummy!" — Casey
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thinly sliced roast beef
1 (.7 ounce) package
dry Italian-style salad dressing mix
1 (16 ounce) jar
1 (10.5 ounce) can
Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner!
Very good and much like "Chicago Italian Beef," but like other reviewers thought it was way too salty. Will definitely make it again but will use low sodium beef broth and much less salad dressing mix. I'm assuming the salt content of the salad dressing mix and/or the olives in the pepperoncini might be the culprit. Will check labels before I make again though.
I cook meat for my family just about every day, but I honestly dont' eat it.(I do taste tho) Nothing political or health related; just don't care for it. However, this dish is one big WOW FACTOR! I kept taking fork fulls all night! I decided to use pork tenderloin with this and it was amazing. It literally melted in your mouth. I like a lot of liquid, so I used the juice from the peppers and used three cans of low sodium beef broth and only a half a packet of the seasoning. (didn't want it to be too salty) Also threw in a sliced onion plus my own seasonings. This is a winner Casey and I thank you for submitting it, but I'm begging you to give it a try with the pork. Thanks again!
Everyone liked it and a couple people requested the recipe, but I agree that it's a little too salty. After making it several more times, I've found that using reduced sodium beef broth makes it much better.
This was really good. Even better with crusty rolls that have been toasted and brushed with olive oil. Then load on the meat and cover with mozzarella cheese and broil for a couple of minutes. My husband raved! We also topped ours with roasted red peppers and mild banana peppers. Yum! Warning: this makes a LOT of meat. I used only 3.5 pounds, fed 5 people the first time, made leftovers for 3 tonight and have at least 6 more servings in the freezer.
These were easy to make as I just did mine on top of the stove, however, the salt content has to be reduced. My hands and legs were so swollen after eating. Way too salty. Because of this, I won't be making again.
I was skeptical at first when I read people comparing this recipe to Chicago style Italian Beef Sandwiches. This recipe is awesome! it has a great tangy flavor and sooo easy!! Tips: use low salt broth, and I only put half the jar of pepperocini in and that seemed like more than enough. My husband is picky and he liked it! oh and I'm feeding it to my family from Chicago this weekend!
EXCELLENT! My husbands favorite sandwich is a french dip and he couldn't stop raving when I made these. I didn't add the pepperocini's because I feared the kids reactions and they were still great. I made a butter and garlic spread and toasted it on my roll before adding the beef and it was delicious. Not exactly low sodium, but a great treat. I have a feeling my husband will request this one a lot!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Italian Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 25
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