Part of the fun over the Super Bowl is preparing the game day spread. While I enjoy putting together my famous charcuterie board and all of sides, my husband is in charge of the main entree. A few days before the Denver Broncos played the Seattle Seahawks, Phil decided he was going to make Italian Beef sandwiches. A native of the Chicagoland area some may say he is an expert on the subject. When it comes to cooking he would say he’s an expert in general. I love every dish he makes so to say I’m a happy customer is an understatement.
Although I have lived in Chicago for thirteen years I have never tried an Italian Beef sandwich so when he mentioned his plans to make them for the Super Bowl I was intrigued. We had some of our neighbors over as well as two of my girlfriends. Let me say I know a dish is really tasty when for a few minutes no one is saying anything to eachother. Once we did start talking it was only to compliment the chef. I’m not even sure if we remembered there was a football game going on, much less the Super Bowl.
The meat was so tender because Phil slow cooked it for twelve hours and took a few minutes to shred it, making the sandwich very easy to eat. He sliced sharp provolone and added the cheese onto the Italian roll first (so the meat would melt the cheese), then added the meat, and instead of adding traditional giardeniera he used a relish version which still added a nice heat but in smaller doses.
A lot of us went in for seconds of the meat just by itself which gave me an idea. Instead of having the sandwiches for leftovers today I am going to make some eggs over easy and reheat the meat in a saucepan. When plating I will add the beef first followed by the eggs on top, and since I have bread left over from my charcuterie board I will broil a few slices brushed with olive oil and add those to the side of the plate. Topping the eggs with a hint of the giardeniera will finish my Italian breakfast. Okay even I’m drooling so I’m going to leave you with the recipe and then get cooking (pun intended).
- 3 c H20
- 1 t each of salt, ground black pepper, dried oregano, dried basil, onion saltdried parsley, & garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (5 pound) inside rump roast cap on (have the butcher trim some of the fat as desired)
- 1 small to medium block of sharp provolone
- 6-12 crusty Italian style rolls
- 1 jar of giardeniera or giardeniera relish
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
- Slice rolls needed and add provolone to each one.
- Add beef to create sandwiches
- Finish sandwiches with giardeniera
I hope you enjoy this recipe as much as we did! As Stephanie would say Buon Appetito!