Italian Beef Drip Sandwhich

Italian Beef Drip Sandwhich

Are you mostly at home this summer with a bunch of kids who always seem to be  hungry?  Are you looking for something different to make for lunch or dinner?  Something filling, tasty, and easy to make?  Maybe even something you can make ahead and heat up when ready to serve?  I think this Italian Beef Drip Sandwich may be just the thing to keep everyone full and happy!

Italian Beef Drip Sandwiches are pretty much like French Dip Sandwiches.  Mainly they’re beef sandwiches that you dip in beef broth.  Now I love a Roast Beef French Dip Sandwich, specially one with onions and cheese, but sometimes you need a bit of spice and these Italian Beef Drip Sandwiches do just that!  They add a bit of spice or more than a bit if you like it hotter, to your meal.

They’re easy to make and can even be made a head of time and stored in the fridge until you need them.  I usually keep some on hand in the freezer during the summer, you never know when you need to make yummy sandwiches.  You can make the beef in your Crockpot, on your stove, or in your Instant Pot (if making in an instant pot adjust the liquids so you will have dipping broth); the idea is to cook the meat until it’s falling apart and easily shredded.

Once you have the meat filling, and the broth which is from slow cooking the meat, all you need is some nice crusty bread (I prefer hoagie rolls) and provolone cheese.  You slap them together, toast until the cheese melts, and serve with hot broth for dipping.  I love to serve them with my homemade potato chips!  It’s hearty enough to make a filling dinner for the whole family!

Ingredients:

1 Chuck Roast about 3 lbs. or more if you want to freeze some for later

1 Tbl. Salt

1/2 Tbl. Ground Black Pepper

2 Tbl. Italian Seasoning

2 Tbl. Minced Garlic

1/2 Jar of Whole Peperoncini

1/2 Jar of Roasted Red Peppers

1/2 Jar of Pimiento Peppers

2 Tbs. Sliced Jalapeno Peppers – adjust this to taste

1 Box Beef Broth – use more if making in an instant pot

Provolone Cheese Slices

Crusty Bread Rolls

Directions:

Place all ingredients except bread and cheese into your Crockpot, stock pot, or Instant Pot.

If using Crockpot cook on low heat for 8 hours.  If using Instant Pot cook on stew setting.  If cooking on the stove top simmer it in a covered pot until the meat is falling apart, this should take at least 4-5 hours.

Remove cooked beef from pot and shred using two forks.  If using right away then following steps to make sandwich.  If storing for later use place in sealed container with peppers and liquid from the pot and refrigerate up to 2 days or freeze.

To make sandwiches cut bread in half and lightly toast in the oven.

Fill with bread with shredded meat and peppers, top with cheese.

Bake in 350 degree oven until cheese melts and the edges of the bread are toasted a bit more.

Serve with a small bowl of the hot broth.

To make later just reheat the meat, peppers, and broth in the microwave oven before putting sandwich together.

 


Instant Pot Italian Drip Sandwhiches
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Instant Pot Italian Drip Sandwhiches
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Chicken & Spinach in Creamy Tomato Basil Sauce

Chicken & Spinach in Creamy Tomato Basil Sauce

Looking for something easy and delicious to make for dinner tonight?  How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?

It’s very simple to make using ingredients you probably have in your kitchen.  It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!

I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry.  I can whip this up in less than a half hour and my family loves it.

Chicken & Spinach in Creamy Tomato Basil Sauce

Ingredients:

2 Lbs. Boneless Skinless Chicken Thighs

2 Tbs. Olive Oil

Salt & Pepper

1 Cup Tomato Sauce

1 Tbs. Fresh Garlic, minced

1/2 Cup Heavy Whipping Cream

1 Cup Fresh Spinach Leaves

5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)

Fresh Grated Parmesan Cheese for Topping

Pasta or your preferred starch

Directions:

Pat chicken dry with paper towel and sprinkle both sides with salt & pepper

Heat Olive Oil in a large skillet

When oil is hot add chicken and cook until both sides are seared about 5 minutes per side

Remove chicken to a plate and set aside

In your now empty skillet add tomato sauce, garlic, and cream

Bring to a boil then reduce heat to low to simmer sauce

Stir in Spinach and cook until wilted

Stir in Basil leaves

Return chicken to skillet and raise heat to medium

Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh

Remove from heat and sprinkle with Parmesan Cheese.  Serve with a side of pasta or your starch of choice.

I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic.  Sprinkled with parmesan it’s very tasty!


Chicken & Spinach in Creamy Tomato Basil Sauce
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Chicken & Spinach in Creamy Tomato Basil Sauce
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Italian Beef Hoagie – Yum!

Italian Beef Hoagie – Yum!

 

Beef

Easy crockpot recipe for this tasty Italian Beef Hoagie.

The holidays are here!  That means most of us are busy, busy, busy!  This time of year planning and preparing daily family meals becomes yet another chore tacked on to our list of daily chores.  I try to make my life easier and my family fed by having ready to serve or easy to prepare ingredients on hand.  One of our family favorites is this Italian Beef Hoagie.

I make beef filling in the crockpot, so it cooks even if I’m out shopping.  I use a large roast so that there will be lots of left overs to save for another day.  It keeps for several days in the fridge, in fact the flavor gets better with age, just like beef stew!  Or I can freeze it and heat it up when I’m ready to throw a sandwich together.

I usually pick up a loaf or two of french rolls on my way home for these hoagies, or if I have time I bake my own bread using Bridgeford frozen bread dough.  Served with soup or salad this hoagie makes a delicious and hearty meal.

Ingredients:

3-4 pound chuck roast
2 tsp. garlic powder
1 tsp. Italian seasoning
1 can Rotel – Italian flavored if you can find it
1 can Beef Broth
1/2 cup Balsamic Vinegar
1/2 cup Peperoncini
1/2 cup Roasted Red Peppers
1/4 cup pimiento
Jalapenos to taste – I usually don’t add this to the crockpot because my baby grandchildren have this too.  I can spice things up, but I can’t unspice them, so we add the jalapenos when we assemble the sandwich.
Crusty rolls
Provolone Slices or other cheese slices

Directions:

Place all ingredients except bread and cheese into crockpot.

Cook for 4-6 hours or until beef is falling apart.

Using 2 forks shred the beef.

You can now cool it off and store or make sandwiches.

Sandwich assembly:

BeefIf beef is cold, remove any solidified fat and warm it up a bit.

Split roll in half, but don’t cut thru.

Place one slice of cheese on the bread.

Add desired amount of beef, spoon some sauce over it.

Place another slice of cheese on the beef.

Add more pepperoncini, roasted red peppers, and jalapenos if desired.

Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.

Remove from oven and serve.

You can serve this with a small bowl of the sauce (heated up) for dipping.  Yummy!

 

Italian Beef Hoagie
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A hearty meal that's so easy to make. The beef is prepared in a crockpot so it soaks in the seasoning. This is one recipe you will want to make ahead of time or make extra for left overs, the longer it sits in it's juices the tastier it gets.
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Italian Beef Hoagie
Print Recipe
A hearty meal that's so easy to make. The beef is prepared in a crockpot so it soaks in the seasoning. This is one recipe you will want to make ahead of time or make extra for left overs, the longer it sits in it's juices the tastier it gets.
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Servings Prep Time
6 People 10 Minutes
Cook Time Passive Time
4-6 Hours 4-6 Hours
Ingredients
Servings: People
Instructions
Cooking Directions
  1. Place all ingredients except bread and cheese into crockpot.
  2. Cook for 4-6 hours or until beef is falling apart.
  3. Using 2 forks shred the beef.
  4. You can now cool it off and store or make sandwiches. If you are storing it be sure to store the beef in it's liquid. You can reheat the liquid to use for dipping.
Assembly
  1. If beef is cold, remove any solidified fat and warm it up a bit.
  2. Split roll in half, but don't cut thru.
  3. Place one slice of cheese on the bread.
  4. Add desired amount of beef, spoon some sauce over it.
  5. Place another slice of cheese on the beef.
  6. Add more pepperoncini, roasted red peppers, and jalapenos if desired.
  7. Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.
  8. Remove from oven and serve.
Recipe Notes

You can serve this with a small bowl of the sauce (heated up) for dipping. Yummy!Beef

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Homemade Meatballs

Homemade Meatballs

Homemade Meatballs

Now that Halloween is behind us it’s time to think about the holidays ahead.  I always feel that Halloween kicks off the holiday season, it does it my house.  Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas.  It’s a very busy time for me!

I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do.  One this is certain holiday planning or not we still have to eat.  Cooking and planning daily meals can be challenging during this season.  I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this.  I get tired of eating out and I really do like my home cooking!  So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.

One of the easiest things to work with are meatballs.  I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them!  I don’t like the spongy consistency, I find them very unappetizing.  They don’t taste too good either.  So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags.   They just need re-heating when I need them.  Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients.  I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs.  My grandkids love them with mac n’ cheese!

Ingredients:

1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor.  I use ground sirloin or sometimes ground chuck which is a bit fattier.

1 egg

1 tbls. minced garlic

1 tsp. garlic powder

1 tbls. Italian seasoning

1 tsp. fine sea salt

1 tsp. ground black pepper

1 cup Italian style breadcrumbs

1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker

Directions:

1.  Place meat and spices in a mixing bowl.

2.  Mix it all together using your hands.  Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.

3.  Mix in cheese and bread crumbs.

4.  Shape into ball.  You can make any size ball you want, but don’t make them too big, they won’t cook in the middle.  Try to make balls the same size so they cook evenly.

5.  Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.

Homemade Meatballs

6.  Remove from from oven and cool before place in ziplock freezer bags to freeze.

Makes 3 dozen 2″ meatballs

Homemade Meatballs
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Servings Prep Time
2 Dozeen 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Dozeen 10 Minutes
Cook Time
20 Minutes
Homemade Meatballs
Print Recipe
Servings Prep Time
2 Dozeen 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Dozeen 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Dozeen
Instructions
  1. Place meat and spices in a mixing bowl.
  2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don't over mix as it will get spongy.
  3. Mix in cheese and bread crumbs.
  4. Shape into ball. You can make any size ball you want, but don't make them too big, they won't cook in the middle. Try to make balls the same size so they cook evenly.
  5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
  6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
  7. Makes 3 dozen 2" meatballs
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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