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:
- Preheat oven to 300 degrees.
- 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.
- Add beef stock, tomatoes, peppers, and pimentos to pan. Scrape bottom of pan to release all those tasty brown bits.
- 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.
- 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.
- Using two forks, shred the meat apart right in the cooking liquid.
- 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.