| Italian Beef Sandwiches Large sirloin tip roast 1 T. salt 1 t. pepper 3 onions, sliced 3 green peppers, sliced 4 or 5 cloves garlic, peeled and crushed water ½ t. each salt, onion salt and garlic salt ½ t. each, dried oregano, Italian seasoning and basil 1 T. Accent red pepper flakes (optional) mozzarella cheese pepperoncini peppers |
|
Preheat oven to 325. In roasting pan, place roast, cover with onions, peppers, garlic and salt and pepper. Add water to half way up the roast. Cover and cook in oven for 1½ hours. Turn oven off. Let roast sit in broth overnight. Slice beef thinly and return to broth with remaining ingredients. Bring to a simmer. Let simmer about 15 minutes or transfer to a slow cooker and keep on low. Serve on hard rolls that have been dipped quickly in the broth. Top with mozzarella cheese and pepperoncini peppers. |
|
