Stuffed Italian Beef Stromboli
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 674
- Total Fat
- 39
- Saturated Fat
- 16
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 47
- Cholesterol
- 147
- Sodium
- 935
- Total: 6 hr 10 min (includes standing and cooling times)
- Active: 1 hr
Ingredients
All-purpose flour, for dusting
1 pound prepared pizza dough, proofed in a greased bowl in a warm area for at least 1 hour
1 pound shredded sharp provolone cheese
Italian Beef, recipe follows, with the reduced braising liquid
1 cup hot giardiniera
1 cup roasted red peppers
1 large egg, lightly beaten
Olive oil, for brushing
Italian Beef:
1 boneless chuck eye roast (about 3 1/2 pounds)
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon Italian seasoning
1 tablespoon crushed red pepper flakes
6 cloves garlic, chopped
1/2 cup dry red wine
4 cups good beef stock
1 sprig fresh thyme
Directions
- Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
- On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
- Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
Italian Beef:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
- Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
- Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
- Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
- Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.