Crock pot is fine but I bought a slicer just fot this purpose.
Years ago.... when my siblings, their spouses, and children, and I an my children, would get together at Christmas, we would often have Italian beef sandwiches. Or turkey tetrazzini, sometimes both.
That was back before we were so divided by politics, and all the children were alive. So much has changed over the years.
Any worthwhile liquid left to strain, and dunk the sandwich into? Au Jus?
Bump for later
Thanks I’ll try it. Been looking for one this good for a while.
Iowa girl needs to get her act together and post a giant fried pork tenderloin sammie recipe.
A variation of the Mississippi pot roast
Otherwise about once a year I order a kit from Chicago to make authentic sammiches from these guys:
https://www.serrelli-street.com/
Highly recommended.
Leave off the provolone and pepperoncini. Standard Italian beef sandwiches just have bread, beef, juice, and your choice of giardinera or roasted sweet peppers (or both).
You can add cheese, or even red gravy (tomato sauce), but try the standard beef first, it’s great on its own.
Amounts for each 5 ingredients?
Vinegar or oil version of Giardiniera?
I had never tried Italian Beef until last year when a friend took me to Portillo’s. Not sure how I could have missed these when I lived near Chicago for a year in my younger days.
IMHO, an Instant Pot beats a crock pot all to hell. Much faster and juicier too.
I think Arby’s
Bookmarked.
I wonder how many ingredients are in this recipe.
https://www.wral.com/taste-test-collard-and-chitlin-sandwich/6228499/
At least it isn’t a butt hole sandwich...
Yum!
bkmk
This recipe is in the crock pot now. Couldn’t find any Giardiniera at the store so I substituted cherry pepper slices and celery.
Needs a few hours more. I’ll let you know how it turns out.