New York Spiedies

New York Spiedies

20
julie a 0

"The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!"
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Ingredients

8 h 30 m servings 622 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
  2. Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  3. Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Reviews

20
  1. 20 Ratings

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Most helpful positive review

I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them m...

Most helpful critical review

My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few dr...

My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few dr...

I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them m...

I made these for my husband who grew up in upstate NY. He told me how he had these a lot when he visited his aunt & uncle in Binghamton so I decided to make this for him. He said this was just h...

I grew up on the northside of Endicott. My grandfather back in the 30's used to cook spiedies outside a bar on Oak Hill Ave. We have a family recipe which is pretty similar except less spices; t...

I am from Binghamton and the best way to eat a spiedie is on soft sliced italian bread (not french bread). Lupo's and Salamida State Fair Spiedie Sauce are the best, and u can buy them online. A...

When I wrote this recipe out I actually typed "French" bread by mistake when I meant to say Italian. But it really doesn't matter. I've seen spiedies served on rolls as well. You can also use...

I made these for a barbeque but with chicken. They were a hit! Saved some of the dressing to pour over top. Yummmm

I am a Triple Cities native and have grown up eating a wide variety of spiedies, however, would like to clear up a couple of points: 1) Spiedies are ALWAYS served on an Italian bread product (m...

I am from there,my favorite place to get speidies is on main st. in ENDWELL , just past GUALTS auto sales.---LUPOS is on the right.----For all you old guys.I remember "PONCHO"S PIT" just acrosse...