Breaking News Bar
posted: 10/5/2010 7:01 PM

Italian Beef Sandwiches with Peppers

Success - Article sent! close

3-4 pound rump roast

Garlic salt

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

Black pepper

3 cups water

3 teaspoons beef bouillon

1 teaspoon parsley

1-2 teaspoons fennel, divided

1-2 teaspoons garlic powder, divided

1-2 teaspoons oregano, divided

1 teaspoon freshly ground black pepper

3-4 green peppers

1 large onion, cut in rings

Olive oil

9-12 rolls

Heat oven to 350 degrees.

Season roast with garlic salt and pepper; cook uncovered for 1½ hours. Cool and thinly slice.

Place beef in crockpot and add water, bouillon, parsley, pepper and 1 teaspoon each fennel, garlic powder, oregano. Cook on low for 2 to 3 hours.

In the meantime, cut peppers into strips and steam until softened, 2 to 3 minutes. Heat a thin layer of olive oil in skillet, sprinkle with fennel, garlic powder and oregano to taste. Add peppers and onions, saute briefly then cover and let simmer until they absorb the seasonings.

Serve beef on rolls topped with pepper and onion mixture.

Serves nine to 12.

Share this page