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BEEF RECIPES

HOT & SPICY ITALIAN DRIP BEEF (HOMEMADE)

HOT & SPICY ITALIAN DRIP BEEF (HOMEMADE)
Hot & Spicy Italian Drip Beef Sandwiches
Serve 4-6; Adapted from a recipe by The Pioneer Woman

Ingredients:
  • 2 tablespoons Olive Oil
  • 1 2.5 – 3 pound beef chuck roast
  • Salt and pepper, to taste
  • 32 ounces beef stock
  • 1 (14 ounce) can crushed tomatoes
  • 1/2 jar (16 ounce) whole or sliced pepperoncinis, with liquid
  • 1/2 jar (16 ounce) hot cherry peppers, drained and quartered
  • 1 jar (4 ounces) diced pimentos
  • 4-6 buttered, griddled rolls
  • 8-12 slices provolone cheese
Method:
  1. Preheat oven to 300 degrees.
  2. Heat olive oil in a large Dutch oven over high heat. Season roast with salt and pepper. Sear roast on all sides, about 2 minutes per side. Transfer meat to plate and set aside.
  3. Add beef stock, tomatoes, peppers, and pimentos to pan. Scrape bottom of pan to release all those tasty brown bits.
  4. Stir to combine, then return the roast to the pot. Cover, transfer to oven, and cook until meat begins to completely fall apart, about four hours.
  5. Optional step: Let pot cool, and transfer to refrigerator. Chill overnight, then remove solidified layer of fat from the top of the pot. Return to stovetop to warm through.
  6. Using two forks, shred the meat apart right in the cooking liquid.
  7. To build each sandwich: top bottom of each toasted roll with some of the beef, then a layer of provolone cheese, then some of the peppers from the pot. Broil until cheese melts and bubbles, and serve with a side of the cooking liquid for dipping.