Italian Beef + Provolone Sandwiches

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Because sometimes you just need a dang sandwich.

The warm, crunchy-bread, juices-dripping-down-your-arm-so-you-revert-to-a-fork, cheesy-gooey kind of sandwich.

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This beef alone is an upper.  Savory, succulent and as tender as beefily possible.

 

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Add that to crusty bread.  With melted provolone right there all pretty on top?  Hi.  Hello.  It’s Nice To Meet You.  Are You Single?

Take a bite and, as my food-loving, ridiculously-missed late Jiddo {or grandpa, in non-arabic terms} would say….’let it roll, baby’.

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So good you guys.  So.  Good.

notes:  this is a very simple one to do in the slow cooker/crockpot as well.   instead of placing the pot in the oven, put it all in your slow cooker and let it go for about 8 hours or until your beef is pull apart tender.  this is really a two or three meal deal-use the leftover beef to add to pastas, pizzas, salads, you name it or its fantastic for serving a crowd.

Italian Beef + Provolone Sandwiches

adapted from these recipes

Ingredients

For the Beef:

2 Tablespoon Olive Oil

1 (2-3 Pound) Beef Chuck Roast, seasoned liberally on all side with salt + pepper

1 Tablespoon Butter

1 Large Yellow Onion, halved and sliced

2 Large Cloves Garlic, peeled and smashed

1/2 Cup Red Wine (any will work-I use a cabernet)

1/4 Cup Balsamic Vinegar

3 Cups Beef Broth

6 Pepperoncinis, from a jar

1 Tablespoon Dried Italian Seasoning

For the Sandwiches:

Ciabatta Rolls

Softened Butter

Sliced Provolone Cheese

Directions

For the Beef:

Preheat oven to 300 and heat the olive oil in an oven safe pot or dutch oven over medium high heat.  Add the beef roast and sear on all sides until a nice brown crust begins to form, approximately 3 minutes per side.  Remove the roast and set on a plate.

To the same pot add the butter and then the onions.  Saute the onions until they just begin to soften, about 2-3 minutes.  Add the garlic and stir for 30 seconds.  Add the wine and vinegar and cook for 2 minutes or until just reduced by about half.  Stir in the beef broth, pepperoncinis and Italian seasoning and bring to a boil.  Add the beef back to the pot, cover with a lid and place in the oven for 3-3 1/2 hours or until beef is very tender and easily shreds with a fork.  Let cool just slightly, remove the beef to a plate or cutting board and shred with two forks.  Reserve the juices in the pot for dip for sandwiches.

For the Sandwiches:

Preheat oven to 400.  Slice the ciabatta rolls in half and spread butter on the split sides.  Place in the preheated oven and bake for 2-3 minutes, split sides down, or until the bread just barely starts to crisp up around the edges.  Place the shredded beef on top of the slightly toasted bread, top with provolone cheese and place under the broiler just until cheese is melted and bubbly.   Serve open faced or as a whole sandwich, with the pot juices for dipping.  Serves 8+

 

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