Italian Beef Sandwiches and Stewed Peppers

Italian Beef Sandwiches
  • Servings: 6
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 lb. sirloin tip roast
  • 6 large cloves garlic
  • 1/3 cup minced onion
  • 1 1/2 teaspoons ground black pepper
  • 2 1/2 teaspoons dried oregano leaf
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1 teaspoon whole fennel seed
  • 7 Tablespoons olive oil
  • 48 oz. beef broth
  • 2 bay leaves
  • Gardinara
  • 6 6-7 inch pieces of Italian bread, sliced open, but still with the top and bottom connected
  • 4 large green bell peppers, cut into 1/4-inch thick slices
  • Fat from the Italian beef cooking liquid
  • 2 Tablespoons olive oil (or as needed)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaf
  • Several shakes garlic powder


1. In a bowl, combine garlic, onion, black pepper, oregano, basil, fennel seed, and 5 Tablespoons olive oil. Place the beef in the bowl and rub it well in the spice mixture. Cover and place in the refrigerator for 24 hours. During this time, roll the beef around in the spices from time to time to assure that it marinades evenly.

2. To cook the beef, first scrape as much of the marinade from the beef. Reserve the marinade for later. Meanwhile, heat a Dutch oven (as close to the size of the beef as possible) over high heat. Add 2 Tablespoons olive oil. When the oil is hot, add the beef. Sear it on all sides.

3. Add beef broth and bay leaves. Bring to a boil, reduce heat to a slow simmer. Cover the pan and place in a 300 F oven. Cook until the beef reaches an internal temperature of 160 F internal temp (about 60-75 minutes).

4. Remove from the oven. Remove the lid and let cool. Then place, covered, in the refrigerator until cold.

5. To serve, remove the beef and slice into very thin slices. Remove the congealed fat and reserve for the stewed peppers. Heat the broth. Add the meat and simmer until the meat is hot. Do not boil the meat.

6. To make the peppesr, in a medium saut� pan, heat reserved fat and olive oil. Add the green peppers along with salt, black pepper, oregano, and garlic powder. Saut� on moderate heat for 25-30 minutes. The peppers are cooked when they are very soft.

7. Serve the meat piled high inside the buns along with the stewed peppers and gardinara, if desired. It is also customary to dip the bun quickly into the broth so that the entire sandwich is very juicy.
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben