Best Italian Beef Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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I love having friends over for a winter picnic each year, and these sandwiches are really a hit with potato salad and baked beans. The beef freezes well, which makes it handy to have on hand for last-minute meals. Ingredients:
1 beef sirloin tip roast (4 to 5 pounds) |
water |
1/2 teaspoon salt |
2 to 3 onions, thinly sliced |
1 teaspoon onion salt |
1 teaspoon garlic salt |
1 teaspoon dried oregano |
2 teaspoons italian seasoning |
1 teaspoon seasoned salt |
1 teaspoon dried basil |
3 beef bouillon cubes |
7 to 8 hot banana peppers, seeded and sliced |
hard rolls |
Directions:
1. In a deep baking pan, place roast and 1 in. of water. Sprinkle with salt and cover with onions. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Cut into thin slices. Place in a 13-in. x 9-in. baking pan; set aside.
2. Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325° for 1 hour. Serve on hard rolls. Yield: 20-24 sandwiches.
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