|A nice, spicy beef made in the crockpot with giardiniera and golden peperoncini, finished with sauteed sweet peppers, onions and provolone cheese & passed under the broiler to melt.|
Spicy Crockpot Italian BeefAn Italian beef is a sandwich believed to have originated in Chicago, made of thin slices of highly seasoned beef, dripping with meat juices, and served on an Italian roll.
First, let's get this out of the way. Like all regional foods from other parts of the country, or well, the world, that I prepare and share here on Deep South Dish, this recipe is not meant to be representative of an authentic or even traditional Chicago style Italian beef in any way, shape or form. It's just a beef roast braised in broth, peppers, and Italian seasonings, that makes a pretty darned good Italian Beef inspired sandwich. Let's just agree to settle on calling my sandwich "inspired."
Ordered sweet or hot - sweet by topping the beef with sauteed Italian peppers or hot, using a Chicago style giardiniera - and either dry, or wet - dragged through the river - meaning that the bread has been dipped in the meat juices. Cheese is often included - a cheef, served with either mozzarella or provolone, or on garlic, meaning a sandwich with cheese served on bread that has been seasoned like garlic bread. Just the thought makes my mouth water - maybe someday I'll make it up to Chicago for a real authentic Italian Beef.
Here I decided to include the spicy in the braise by including the giardiniera in the cooking process, though I do not add the juices - just the peppers. While the golden peperoncini are a mild, sweet pepper, the giardiniera - often called hot mix - usually contains hot peppers such as serrano, an extremely hot chilli that provides the spicy kick to this sandwich. If you don't want the heat level, just use the peperoncini or sweet bell peppers instead, or omit the peppers all together.
To build my sandwich, I first toasted the bread with a spread of butter and garlic, then used a slotted spoon to scoop some of the seasoned beef on top. I wanted mine more on the dry side with just the residual juices on the bread, although I also like it a little on the wetter side as well. Make sure you get a good hard Italian roll that will hold up.
I added extra sauteed sweet peppers and onions and provolone cheese, and then melted it under the broiler.
So good. These sandwiches would make a welcome addition to your Super Bowl party menu - just use a larger roast.
I use a rump roast but use chuck to take advantage of its lovely natural fat if you don't mind dealing with the extra fat it will produce. A rump will slice better, but you will have to chill it to get those slices. I kinda like the falling apart beef for my sandwiches.
Recipe: Spicy Crockpot Italian Beef for Sandwiches©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 hours | Yield: About 6 to 8 servings
- 3 cups of beef broth
- 2 teaspoons Better than Bouillon beef base
- 1/2 tablespoon of Italian seasoning
- 1 envelope of Good Seasons dry Italian Dressing Mix
- 1 (3-5 pound) beef roast (rump or chuck)
- 1 cup of golden peperoncini
- 1 cup of Italian mix giardiniera
- 3 cloves of garlic, smashed
- Italian deli rolls
- Sauteed peppers and onions, optional
- Sliced mozzarella or provolone cheese
Add the beef broth to the crockpot turn up to high. Whisk in the beef base, Italian seasoning, and Good Seasons packet until well blended. Add the roast, the peperoncini and giardiniera (without the juices), and the garlic. Reduce heat to low and cook for 10 hours.
Remove the roast and let rest for 10 minutes. Cut into chunks and return the meat to the crockpot. Keep on low for several hours. When ready to serve, spoon meat with or without juices onto bread, plain or toasted, add mozzarella or provolone and place under the broiler to melt. Serve au jus with drippings from the crockpot for dipping, if desired.
Cook's Note: I use a rump roast but use chuck to take advantage of its lovely natural fat if you don't mind dealing with the extra fat it will produce. A rump will slice better, but you will have to chill it to get those slices. I prefer the falling apart beef for my sandwiches.
Variation: Omit the peperoncini and giardiniera for a basic cheesesteak sandwich and add thick sliced onion and peppers to the slow cooker or saute them separately. Add meat, veggies and cheese to the bread and run sandwiches under the broiler to melt the cheese.
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