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Italian Beef
Prep Time: 5 hr
Cook Time: 30 min
Total Time: 5 hr 30 min
Yield: about 12 sandwiches
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 12)
| Energy | 643 kcal |
| Total lipid (fat) | 25.5 g |
| Fatty acids, total saturated | 9.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 42.5 g |
| Fiber, total dietary | 10 g |
| Sugars, total including NLEA | 5 g |
| Protein | 63.5 g |
| Cholesterol | 173 mg |
| Sodium, Na | 1241.5 mg |
| Calcium, Ca | 426 mg |
| Iron, Fe | 17.5 mg |
| Potassium, K | 1528.5 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Juicy, flavorful beef sandwiches perfect for a hearty meal.
Ingredients
Dry Rub
- 4 ounces - dried basil
- 2 ounces - dried oregano
- 1 ounce - black pepper
- 1 ounce - garlic powder
- 1 ounce - onion powder
- 1/2 ounce - kosher salt
Meat
- 1 quart - beef stock
- One 6- to 7-pound - eye-of-round beef roast, trimmed
Gravy
- 5 ounces - beef base
- 2 ounces - black pepper
- 8 - garlic cloves
- 3 - celery stalks, chopped
- 2 - bay leaves
- 2 - large onions, with skins, chopped
- 12 - Hoagie rolls
- 1 quart - hot or mild giardiniera
- Step 1 Blend together the basil, oregano, black pepper, garlic powder, onion powder, and kosher salt to create the dry rub.
- Step 2 Preheat your oven to 350°F.
- Step 3 Pour beef stock and 1 quart of water into a roasting pan. Position the beef roast on a perforated pan over the roasting pan. Generously coat the roast with the dry rub mixture.
- Step 4 Cover the pan tightly with aluminum foil and roast in the oven until the center of the beef reaches 140°F, approximately 30 minutes per pound.
- Step 5 Allow the beef to cool in the refrigerator for at least 2 hours to facilitate thin slicing.
- Step 6 For the gravy, combine the beef base, black pepper, garlic, chopped celery, bay leaves, and chopped onions in a stockpot with 1 gallon of cold water. Bring to a boil, then reduce to a simmer for at least 1 hour. Strain and keep the gravy hot.
- Step 7 When ready to serve, warm the sliced beef in the hot gravy for 1 to 2 minutes.
- Step 8 Assemble the sandwiches by placing the heated beef into hoagie rolls and topping with giardiniera. Serve and enjoy.
Ingredients
Dry Rub
- 4 ounces - dried basil
- 2 ounces - dried oregano
- 1 ounce - black pepper
- 1 ounce - garlic powder
- 1 ounce - onion powder
- 1/2 ounce - kosher salt
Meat
- 1 quart - beef stock
- One 6- to 7-pound - eye-of-round beef roast, trimmed
Gravy
- 5 ounces - beef base
- 2 ounces - black pepper
- 8 - garlic cloves
- 3 - celery stalks, chopped
- 2 - bay leaves
- 2 - large onions, with skins, chopped
- 12 - Hoagie rolls
- 1 quart - hot or mild giardiniera
