Italian Beef Sandwiches
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Recipe courtesy of Ree Drummond

Italian Beef Sandwiches

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Inspired by Chicago's iconic Italian beef sandwich, Ree stuffs hoagies with thinly sliced sirloin (instead of classic roast beef), melty provolone and a quick homemade giardiniera. Dip them in warm beef broth for the ideal bite.




To Serve:


Special equipment:
a mandoline, optional
  1. For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
  2. For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
  4. Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.