BOO... Click my 'Halloween Food' label for fun party ideas :@)

Thursday, January 20, 2011

A Serious Super Bowl Sandwich!

Hi everyone-let's get messy! The party's at your house right??? Today I'm sharing the Pioneer Woman's Drip Beef, which I think is also known as Chicago Italian Beef (?). It's a nice Italian spiced version of French Dip. The key to this is cooking it low and slow, you will be rewarded with meat that is so tender it falls apart. Plan for the meat to cook for 5-6 hours, you can make it a day or two ahead-no problem.
PW uses a beautiful chuck steak, 
I used cheap london broil and think this may be the best use for that cut of beef!
I made it in my 6 quart roaster oven, so nice to just set the temp to 275 and go shopping:@)
This can be made in the oven, on the stove or in a crock pot too, see the PW link.
10/3/15 Update: Can be made in the pressure cooker, half the recipe takes about 60 minutes!
After 5 1/2-6 hours I took the meat out and shred it with two forks and chopped it a bit with a knife.
You can then put the meat on rolls and serve some of the Au Jus on the side,
or add some provolone and place it under the broiler for a minute or two as I did above. Don't forget the peppers!
Guys will love this, hope you do too!
(Oh, and have some ketchup ready because there's one in every crowd:@)
  • 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
  • 1 can Beef Consomme Or Beef Broth
  • 3 Tablespoons (heaping) Italian Seasoning
  • 1 teaspoon Salt
  • ¼ cups Water
  • ½ jars (16 Oz) Pepperoncini Peppers, With Juice (I just added a whole 12 oz jar, juice and all)
  • Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

My notes:
  • You can add some beef base or bouillon if the juice needs a little more oomph! Or if you simply need more juice.
  • I always scoop some of the dough out of my roll before I fill it. I don't care if it only saves 10 calories, I always say that's 10 calories that won't go directly to my butt:@)
  • 9/2/16 Update: Pressure cooker=55 minutes high pressure, natural release here.
I'm joining:

    36 comments:

    1. Lynn, that looks so good! I love her blog. Isn't it fun? And while I've never tried the recipes (since my cooking is well, how shall I say it, limited?), this one looks delicious.

      XO,

      Sheila :-)

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    2. May I come to your house to taste this beautitful sandwich???? :P , have a nice day, ciao Flavia

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    3. This looks yummy. Saved this recipe because I got a new crockpot yesterday.

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    4. Looks so yummy and I love anything that you can cook in a crockpot!

      Hugs,
      Jacalyn

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    5. Oh goodness now I am hungry. The meat looks like it would just melt in your mouth. I so wish that my hubby would get into the superbowl spirit. He has traditionally gone hunting with a big group of guys that weekend. I'm going to definitely give this a try!

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    6. I call my variation Italian Beef and it is a favorite around here. I haven't made it for a while, you've made me crave it!

      As for American Idol...my Fox station had static for part of the show last night. I wanted to scream. I never like these early shows with the stupid people, but I've always been an Idol fan. I do miss Simon, love Jennifer and while I love Steven Tyler as a performer, if he doesn't tone it down a bit he might drive me nuts before this is over. Too soon to tell!

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    7. I've never heard the expression "drip beef" before but it looks like that is a good description. I would love that sandwich and might even add a few peppers and onions.

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    8. What a great hearty beef sandwich. My family would love this!

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    9. Oh, my teens would love this! Have to bookmark! Thanks for sharing. Looks delicious!
      Sherry

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    10. My guys like this recipe very much. I don't put pepperoncini peppers in mine, but I think they'd be a great addition. Next time I will add them. Thanks, Lynn!

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    11. Okay,I am making this come the weekend! I have all the stuff and Troy can make the rolls! thanks for posting this!

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    12. Hi Lynn,
      that looks really yummy. Thank you for the nice recipe.
      Greetings, Johanna

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    13. PW can really cook for sure! I wonder when her movie is coming out!?!

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    14. Yu must be a wonderful cook. This looks so good. I wish I had a big dish now as I have not eaten too much today.

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    15. This looks delicious. I'm trying not to THINK of food so much these days, too...

      BTW, hope you are having or going to a party so you can serve some of those wonderful pigskin challenge dips you made.

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    16. This looks so good, Lynn! It is very similar to the way I make it only I use the best cut of beef I can find. Then I bring it to the butcher and have it sliced {after roasting for hours}.

      So...are you rooting for the Bears??

      XO,
      Jane

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    17. Hi Lynn! This looks so good! Yummy! Can I just come over? :)
      Be a sweetie,
      Shelia ;)

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    18. Looks so good! They'd love that in my house!

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    19. Oh YUMMY Lynn, every time I come here you have GREAT food..Hugs and smiles Gloria

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    20. Oh yum, yum, yum! I love London broil because I can always get it nice and tender. Anything in the crockpot is good for me!

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    21. Oh wow!! I could of eaten this sandwich right off your blog!! Bookmarking it to make next week. The meat loving hubby will LOVE this!! Thanks!!

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    22. I love meat prepared in a this way in a scrock pot as it is always so tender! I have to make it when I watch teh JETS win the superbowl :)

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    23. My husband would kill for a sandwich like this for Superbowl! I would have to make him eat it over the sink though. He has a tendency to get excited during football games.

      I will try this in the crock pot - sounds wonderful.

      Carol

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    24. Sounds delicious, like a pulled beef rather than pork.

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    25. I've not tried any of PW's recipes that weren't OVER THE TOP. Everything she makes is delicious.:)
      I just might make and take this to our annual Super Bowl party at son's. Thanks for the heads up on it.
      I got tired of American Idol last year. :))
      xo bj

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    26. I'm here from full plate Thursday. I saw this sandwich and I had to check it out - it looked so tasty. I live P-Dub - she has some wonderful recipes! I'm your newest follower :)

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    27. I've never heard it called drip beef. Whatever it's called it sure sounds wonderful. I hope you have a great day. Blessings...Mary

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    28. Hi Lynn,
      Your Serious Super Bowl Sandwich is just what we need today. Our area will be hosting the Super Bowl this year, so we are all a buzz getting ready. Thank you so much for coming to Full Plate Thursday and please come back!

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    29. It looks so good, Lynn. I love the simple prep too...Christine

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    30. This is perfect football day fare! I like the addition of the pepperoncini too.

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    31. This looks delicious -- Sweet Husband will be in heaven if he gets this the super bowl I am sure.

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    32. Hi Lynn! Oh, my hubby would LOVE this and probably not share it with anyone! :-) Thank you so much for linking this up to Inspiration Friday this week and for giving us a recipe that looks easy and delicious, not to mention perfect for this time of year...even if you are sitting in the other room talking with the girls while the guys watch the game!
      Vanessa

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    33. Looks good but are those peppers hot??

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    34. MMMMMM, I usually sit down in late evening to read and gosh you guys make me hungry. This looks so good. Super Easy. Any news on the stove? Hugs, Ginger

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