ITALIAN BEEF, SAUSAGE AND PEPPERS SANDWICH
What do you get when you mix Italian beef with sausage and peppers into a sandwich? The best Italian mash-up … ever.
Equipment
- Crock-Pot
Ingredients
For Italian Beef, Sausage and Peppers
- 1 tablespoon olive oil
- 2 links Italian sausage from the deli
- 3 to 4 pound beef roast whatever cut is on sale
- 1 tablespoon garlic powder divided
- Salt and pepper to taste
- 1 large sweet onion sliced
- 1 12 -14 oz. bag frozen bell pepper blend, or pepper and onion blend defrosted
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar
- 1 8 oz. can tomato sauce
- 1 14 oz. can beef broth
To assemble sandwiches
- 8 Sandwich rolls your favorite
- 16 slices mozzarella cheese store brand is perfect
- 2 tablespoons pesto,
- 16 slices tomato
Instructions
For Italian Beef, Sausage and Peppers
- Set your crock pot on LOW. Preheat a skillet on the stovetop with one tablespoon olive oil.
- Remove casing from the sausage and cook in the skillet, breaking it into crumbles so it can flavor everything it touches.
- Set cooked sausage aside, leaving as much rendered fat in the skillet as possible.
- Season beef roast on all sides liberally with salt, pepper and garlic powder. I probably used more than a tablespoon of garlic, you know me.
- Brown all sides of the roast in the skillet. This is going to add crazy good flavor to the whole mash-up so don't skip this step. Set the seared roast aside.
- Add the sliced onion and peppers to the pan drippings and sauté until just beginning to soften. Add Italian seasoning, garlic powder and sugar.
- Return the sausage crumbles back to the pan, add the tomato sauce along with a splash of beef broth, then stir making sure to get all the brown bits off the bottom of the pan.
- Place half the pepper and sausage mixture in the crock pot, next place the beef roast on top, then dump the rest of the mixture over the roast. It already smells heavenly.
- Pour the remaining beef broth in the crock pot. Cover and cook on LOW for 6 hours or until the roast is fall apart tender. Turn the crock pot to warm or completely off.
- Carefully remove the beef roast from the crock-pot and tent with foil. You’ve got to let the meat rest for 30 minutes or you’ll lose all your juices when you cut into it.
- Depending on the cut of beef you used, either shred or thinly slice the meat. Put it back in the crockpot to get nice and juicy before you serve.
To assemble the sandwich
- Preheat your broiler.
- Slice rolls lengthwise. Scoop a generous portion of the beef and sausage mixture on the bottom slice. Cover with sliced mozzarella and place under the broiler until it’s all melty and gooey. Top with sliced fresh tomato, a drizzle of pesto and the top half of the roll then squish it down.
- Serve immediately with LOTS of napkins.
Notes
You know French dip? Meet Italian dip. There's liquid in the crock-pot that shouldn't be wasted. Serve your sandwiches with a little bowl of the jus on the side.
Tried this recipe?Let us know how it was!