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!
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
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
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.