Make-Ahead Italian Beef Sandwiches

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  • Makes: 4 servings
  • Serving Size: 1 sandwich
  • Makes: 4 sandwiches per portion (16 total)
  • Prep: 40 mins
  • Freeze: Up to 1 month
  • Bake: 3 hrs 325°F

Make-Ahead Italian Beef Sandwiches

Directions

  1. Trim fat from meat. Cut meat into 2- to 3-inch pieces. In a large bowl combine meat, garlic, basil, oregano, salt, and black pepper. Divide into four portions. If desired, prepare one portion right away (see tip, below). Transfer each remaining portion to a 1-quart freezer bag or container; seal and freeze for up to 1 month. (If using a freezer bag, lay the bag flat in the freezer.)
  2. To serve, preheat oven to 325 degrees F. Transfer one frozen portion to a 2-quart casserole. Add broth, chopped pepperoncini peppers, and pickling liquid. Bake, covered, about 3 hours or until meat is tender. Remove meat with a slotted spoon. Shred or slice meat.

To make sandwiches:

  1. If desired, spread cut sides of buns with mustard. Fill buns with meat, roasted peppers, and chopped pepperoncini peppers, drizzling with enough cooking liquid to moisten. Add cheese. Place on a foil-lined baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, garnish with whole pepperoncini peppers and olives. Serve with additional cooking liquid for dipping.

From the Test Kitchen

Without freezing the meat, continue as directed in Step 2, baking about 3 hours.

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Nutrition Facts (Make-Ahead Italian Beef Sandwiches)

  • Per serving:
  • 467 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 87 mg chol. ,
  • 1333 mg sodium ,
  • 41 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 42 g pro.
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