Web
Analytics

Italian Beef Sandwiches

*5 Ing. or Fewer *Quick to Prep *Gluten-Free
Makes 6–8 servings
Prep. Time: 5 minutes Cooking Time: 8–10 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
3½–4½-lb. English roast
16-oz. jar pepperoncini
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all
    and freeze the leftovers.
    Information for Freezer Bag:
    ITALIAN BEEF SANDWICHES
    Makes 6–8 servings
    Cooking Time: 8–10 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Serving:
    6–8 sub buns *choose gluten-free buns to keep this recipe gluten-free
    butter
    6–8 large slices provolone or mozzarella cheese

Instructions:

  1. Thaw bag completely for 24-48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and at least for 8–10 hours.
  4. Remove the roast and shred it between two forks. Replace it back into the crock and stir it through the juices.
  5. Preheat the oven to 400°F.
  6. Place each sub bun open-faced on a foil-lined cookie sheet. Spread a bit of butter on each side. Place the cheese on top of each bun. Place them in the oven for about 8 minutes, or until the bread is slightly toasted and the cheese is melted.
  7. Remove the sub buns from the oven and place a good portion of Italian beef on top.

Add Comment