Sunday, December 13, 2009

Italian Beef Sandwiches


I fear there may in fact be an echo since it's been such a long time since I have done any blogging. Between the dog, work, and time wasted on facebook I haven't been much of a blogger and I'm sorry to say I haven't been reading many blogs either. I also haven't been crafting, reading or doing anything productive much, but I plan to get back to it...I miss it.

In an attempt at getting this blog back on track I am going to post my latest cooking victory. After all, this started as a recipe blog once upon a time.

When I was in Chicago visiting with my sister and attending U2's 360 World Tour a while back I had my first taste of an Italian Beef sandwich. Now this was ballpark Italian beef from a cart, so probably not the best to be had in the city, but it was delicious! I knew I had to attempt to recreate it when I made it home.

And I did.

And it was FANTASTIC!

Here's a recipe that I found on


  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (5 pound) rump roast


  1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
  3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
I actually made this twice, and the second time was's what I did on the 2nd round:
  • 2 cans beef broth instead of water
  • 2 packages of the Itialian dressing mix
  • added a little less than a quarter juice from a jar of pepperoncini
  • cut up a few of the pepperoncinis and added those as well.
  • Used an eye of round instead of a rump roast
  • Cooked it overnight on low

When I got ready to serve it, I buttered and toasted some Italian rolls, piled on the beef, topped w/a slice of provolone and broiled it till the cheese melted. Then we used some of the left over juice for dipping. Man! Good stuff!

1 comment:

Birdie said...

This looks absolutely delicious! I must try it. First, how big was your roast & second, what on earth is a pepperoncini? I'm sure I've never seen that at Wal-mart!