SANDWICH KING SHOW RECIPES

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SANDWICH KING ITALIAN BEEF SANDWICHES RECIPE - FOOD.COM



Sandwich King Italian Beef Sandwiches Recipe - Food.com image

I have been trying to recreate Chicagos famous Italian beef sandwiches for years but have never been able to master it. When I saw Jeff Mauro do it, first on food network star and then on his show sandwich king I knew this recipe was a keeper

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Cook Time 4 hours

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 15

1 boneless beef chuck eye roast (about 3 1/2 pounds)
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper flakes
6 garlic cloves, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
kosher salt & freshly ground black pepper
4 soft hoagie rolls

Steps:

  • For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and Take the whole sandwich and quickly dunk in hot jus.

Nutrition Facts : Calories 782.3, FatContent 31, SaturatedFatContent 8.1, CholesterolContent 211.2, SodiumContent 1231.5, CarbohydrateContent 41.7, FiberContent 4.1, SugarContent 5.4, ProteinContent 80.3

CARYN ROSS'S SASSY TAILGATE SANDWICHES | RECIPE - RACHAEL ...



Caryn Ross's Sassy Tailgate Sandwiches | Recipe - Rachael ... image

Caryn Ross's Sassy Tailgate Sandwiches

Provided by The Rachael Ray Staff

Number Of Ingredients 13

1 King Hawaiian Rolls
12 count
1 pound(s) of Black Forest ham
shaved
12 Gruyere cheese
sliced
1/2 tbsp. of dried onion flakes
1 tbsp. of Worcestershire sauce
1/2 cup(s) of butter
melted
1/4 cup(s) of Parmesan cheese
grated
1 Philadelphia Chive and Onion Cream Cheese

Steps:

  • Cut all 12 rolls in half
  • Place roll bottoms in 9x13 pan
  • Place equal amounts of ham on each roll bottom
  • Top with a slice of Gruyere
  • On each of the roll tops spread a generous amount of the Philadelphia chive and onion cream cheese
  • Return the tops to the bottoms
  • making a sandwich
  • In a separate bowl mix together the butter, worcestershire sauce, onion flakes and Parmesan cheese
  • Pour over your sandwiches and let it sit for at least 20 minutes (you can make these ahead of time and allow to sit in fridge overnight)
  • Place sandwiches, covered in foil, into a preheated 350 degree oven
  • Bake for 20 minutes or until warmed through

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