Imagine sinking your teeth into a mouthwatering sandwich so tender and flavorful that it transforms an ordinary meal into an extraordinary culinary experience. These Italian Drip Beef Sandwiches are not just another sandwich – they're a slow-cooked, flavor-packed journey that will transport you straight to the heart of Italian-American comfort cuisine. With just a few simple ingredients and some patience, you'll create a dish that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 1 packet Italian dressing mix
- 1 cup beef broth
- 6 hoagie rolls
- Provolone cheese, for serving
Instructions
- Preheat your oven to 300°F (150°C). This low temperature will help the beef cook slowly and become tender.
- Take the 3 lbs beef chuck roast and trim any excess fat if necessary. This will help reduce grease in the final dish.
- In a large mixing bowl, combine the packet of Italian dressing mix with 1 cup of beef broth. Stir well until the dressing mix is fully dissolved.
- Place the beef chuck roast in a large roasting pan or Dutch oven. Pour the Italian dressing mixture over the roast, ensuring it is evenly coated.
- Cover the roasting pan or Dutch oven tightly with a lid or aluminum foil to retain moisture during cooking.
- Transfer the pan to the preheated oven and let the beef cook for approximately 4 hours, or until it is fork-tender. Check occasionally to ensure there is enough liquid; if needed, add a bit more beef broth.
- Once the beef is done, remove it from the oven and let it rest for about 15 minutes. This will help the juices redistribute throughout the meat.
- Using two forks, shred the beef into bite-sized pieces. Mix the shredded beef with the remaining juices in the pan to enhance flavor.
- While the beef is resting, prepare the hoagie rolls. Slice each roll lengthwise, but do not cut all the way through; leave a hinge for easy filling.
- To assemble the sandwiches, fill each hoagie roll generously with the shredded Italian drip beef. Top with slices of Provolone cheese.
- If desired, place the assembled sandwiches under a broiler for 1-2 minutes to melt the cheese and toast the rolls slightly.
- Serve the sandwiches hot, with any remaining juices from the pan on the side for dipping. Enjoy your delicious Italian drip beef sandwiches!
Tips
- Choose the right cut: Chuck roast is ideal for this recipe due to its marbling and ability to become incredibly tender when slow-cooked.
- Low and slow is the key: The 4-hour cooking time at a low temperature ensures the meat becomes fall-apart tender and absorbs all the delicious Italian dressing flavors.
- Don't skip the resting time: Letting the meat rest for 15 minutes helps redistribute the juices, making the beef more moist and flavorful.
- Cheese matters: Use fresh Provolone for the best melting and flavor. For extra richness, try using a mix of Provolone and mozzarella.
- Make ahead friendly: These sandwiches actually taste even better the next day, so they're perfect for meal prep or feeding a crowd.
- Serving suggestion: Serve with a side of pickled vegetables or a crisp salad to balance the rich, savory meat.
- Leftover magic: Any remaining beef makes an incredible topping for pizza, salads, or can be frozen for future meals.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
