Must people from the midwest can appreciate Italian Beef (insert dick joke here) or combos (Italian beef and Italian sausage and yes you can throw another dick joke on top of the other one)

Problem is when you leave the midwest, nobody knows WTF you are talking about. So here is how you make your own:

1 big ass pot roast/chuck roast.

Package of italian sausage.

2-4 packages of zesty italian dressing seasoning.

Salt and pepper roast to taste. Place in crock pot. Fill water to just below the top edge of roast. Turn on to low. Leave for 4-5 hours.

Open crock pot. Add package of italian sausages, as well as italian dressing packets. Put lid back on. Leave for another 4- 5 hours.

Take two forks and shred while inside the crock pot around the 8-9 hour mark. Will look like this.



Sautee some green peppers and onions.


Put your beef and sausages on buns.


Add peppers.


Add cheese.


Throw in oven @ 350 to lightly toast and melt cheese.


Serve with potato chips. You'll want to FY when you're done eating. They're that good.


Travis

Damn!! Thanks Travis! That one stuck to my list of winter cooks to complete.

Mike

Gotta try that.

Nice Cocks and Bull.
I'll try it with an elk roast.
Thanks.

That looks pretty except for a couple of things.

Get rid of the italian sausage, zesty italian dressing seasoning, buns and use mexican seasonings and flour tortillas and you've got some mighty fine fajita fixins.








I've never heard of Italian Beef and sausage samiches before this thread. Looks good though.

They're a big deal in the Midwest. Especially around Chicago.



Travis

The sauseege is not mandatory, that is only if you want combos. If you find some large hoagie rolls from a good bakery, don't slice them all the way through, and just fill them from the top.

If you want your meat really sloppy, hold the entire sandwich with tongs and dunk the whole thing into the crock pot. Hold it for a second and throw it on the plate. This is how they do it at the famous Al's Beef in Chicago if you request it.

Freakin' amazing...



Travis

My mommy used to make these when I was but a wee-'flave.

I made them yesterday so I had something good to eat while I watched the Packers get their asses kicked.



Travis

These are almost essential, if you like a little heat.


http://www.thehotsaucestop.com/IL-Primo-Giardiniera-Peppers/

Was about to ask, where the fugg is the giardinera?

Looks good. Love a sloppy Italian beef!

About the only thing worth a [bleep] that came out of Chicago.

Good things to come out of Chicago either include food, beer, or sports teams.

Not really well recognized for stellar politicians...



Travis

and of course the 220 lb schlong, which is now broken.

Guessing you could throw that in the pot as well.

Sucking on 220lb schlong is a regional thing that is primarily restricted to the south. This is more of a Midwestern sandwich.


Travis

Well we do favor gamecocks down this way so be it.

But to your suggestion I would defer to those bama and lsu boys.

Do you shred the tube steak and mix with the beef?

Negative. Leave it whole.

That's the reason you put it in around the 4 hour mark. Otherwise it would fall apart from becoming too tender.

Everybody likes their sausage different levels of hard. Play around with how long you leave it in there to determine what you like best...

(That's what she said)


Travis

Travis,

Need an expert opinion on this.

Are the meat tubes nice and juicy when you pull them out?

And ...

Will they continue to soften after they've been withdrawn from the crock?

Stop pretending to be picky. We all know you're gonna put it in your mouth regardless.



Travis

is this the part where I get to add that .... crock pot cooking, ain't cooking....flame on

You must be from Texas.

The land where ribs and brisket are an "art."



Travis

You know my hot beef looks inviting.

Nobody can resist my hot beef.



Travis

A buck says he has a cock pot. Probably 2.

Mine is often called a Spiedie (Speedy) for obvious reasons...

Spiedie

I asked as I didn't see sausage in your 3rd pic of your OP.

is it more for the eyetalian sausage flavor or save it to make a sausage sandwich with marinara or something?

Just adds different flavor/texture. You end up with a big hot sausage surrounded by hot beef.

Win/win.

If you were to order it in a restaurant you'd either get a standard Italian Beef, or a combo which is both on the same bun.


Travis

I just picked up a boney roast and a pound of tubed Italian sausage.

Because you can't cook in crock pots, I browned that [bleep] in a heavy roaster.

Browned that [bleep] up, pulled my meat out, threw in some onion, garlic, and a little carrot, some salt, pepper, a little dried pepper, and Travino's Eyetalian seasoning packet. Tossed my beefy meat......on top, add h20 and put in the oven to braise. If I'm still awake in 4 hours, I'll pull my meat out and let it sit in the pot until tomorrow, where I'll toss in the sausage and cook it for a few more hours.

Now I need some good buns to slap my meat in.

Who has a good recipe for Giardinera?

This is my favorite variation. I do add another jar of pepperoncinis.

Italian beef for sandwiches

Mad Mooner,

Once you find a couple buns suitable for your meat, make sure the slot is big enough to fit the sausage and meat gravy.


Travis

Ah, yes. The age-old search.

Be sure to get it cheesy first.




Apologies to member cheesy.

u get back in your pen!!!

TRAVIS, how's about this hot Eyetalian ??? and would my german sausage work with it?

I believe Nazis and Eyetalians have gotten along quite well in the past.

Maybe you can teach her to cook when you're done.



Travis

I'll show her my slow cooker...... ......... both of them

Now I'm totally confused.

I thought you were supposed to slip a meat tube in a crock and pull it out juicy and greazy.

Do the buns wipe the greaze off?

Is that necessary?

Does the sausage have to be consumed?

Just don't wipe your sausage off on the curtains! They get very hot when that happens.

On the subject of the sandwiches.... We had a little Italian eatery in the small center near my parents' house when we were growing up, and they made an excellent Italian beef sandwich. They closed just a few years ago after 40 years in business.

A Portillos's opened up in Buena Park, and they make a pretty good Italian Beef sandwich, dipped, undipped or juice on the side - your choice.

Portillos are all the way out in CA??? Holy schit.


Travis

Are the packets of zesty italian dressing the actual dressing or the powder form to make dressing?

Also, when you make the combo, do you slice the sausage up and mix in with the roast?

Looks good to me! I think I'll be making this.

The packets of powder for making the dressing.

Leave them whole.


Travis

Looks tasty! I'm not much on peppers and like the flavor of onions, but don't like eating them!

I think i will try it by ditching the peppers and picking out the onions.

Mike

Whatever works for ya'.



Travis

Had wifey put a roast on the weekly shopping list! Think this will be going in the pot Thursday.

Probably doing the beef only, she doesn't like fennel so no Italian sausage for her, I think instead of sammmiches we'll eat it on a plate with veggies.

Mike

I slow cooked a elk rump roast yesterday with this recipe and it was fantastic. Even my kids and nephew liked it.

I didn't have any seasoning packets but I was still able to scrape together a decent selection from what was in my spice cabinet. I did add a cup of beef stock also.

Supper!

Mike

Good?




Travis

Well it was but I over did the water and diluted it too much, will definitely do a redo.

Mike

Seems every time I cook stuff in a crock pot in comes out rather dry. Why might that be?

Man that looks good Travis!
Can't eat tuff like that any more but those pix were almost as good as the real thing.

It needs more water.



Travis

No meat diet?



Travis

I am doing this today but true to form I didn't read the directions and I put in the Italian seasoning mix with the roast in the beginning. I'm sure it will be good

Not much,,, I had a tumor in my neck about ten years ago. The Radiation treatment fried my saliva glands and throat. I could probably get some of that sausage down with the help of a little sauce but the beef just wads up and gets bigger the more I chew. (Bread's out of the question)
Haven't had a piece of steak in over ten years:(
Course, the alternative wasn't all that bright.
Sometimes you just have to take the good with the bad and keep on rolling:)

Don't worry FG. Plenty of guys on here suck down enough sausage for the both of us. Grin...



Travis

My house smells unbelievable

Does that mean you love my meat?



Travis

I haven't put it in my mouth yet but my wife LOVES your meat

I only care what you think. Hope it isn't too greasy.



Travis

Nailed it... elk roast

New Years day dinner.

(sausage hiding under the 'beef')


Filing this recipe away as a keeper.

Glad it worked out.



Travis

Love your choice in an ALE!

Ditto. WT deer roast used for New Year's Day lunch with the family. Rave reviews - it won't be the last time this gets done.

Got to love hiding the sausage!


sort of surprised Sgt. Travis didn't pick up on that!

My New Year resolution is to be more Christ like so I'm not making dick jokes.

i.e. "nimrod buried his sausage between her roast beef."



Travis

i do mine without the sausage. i add half a jar of chopped pepperonci and half a jar of sweet peppers and the juice from both. and instead of water i use a can of beef broth. good stuff.

That's weird. I wasn't making a dick joke.

that would explain all the little nimrods we have living in our home
3 and a 4th due in February

Kids are good.


Travis

Finally made this yesterday with elk roast and local made sausage. It was outstanding.
Thanks Father Flave.

You'll eat anything with sausage.

My wife just text me. They believe she is going into labor.



Travis

What caliber?




Never had a sausage as good as yours...
Nor one longer than Gruff's.

I won't know until she texts me that info.



Travis

Made this last weekend minus the sausage. It was a hit! Mrs. Pointer likes 'flave meat more than mine...

Where's the hot giardeneria?
You must be from the fooking suburbs.

Here's the recipe for the hot giardeneria.
1 cup chopped carrots
1 cup chopped celery
1 cup chopped cauliflower
8-10 sliced serrano peppers
6-chopped cloves of garlic
1 cup sliced green olives w/ pimento
1 cup chopped red peppers

soak everything in a bowl of salt water overnight in the fridge.
Next day rinse salt off mixture and place an equal portion in quart jars.

Mix 1 cup olive oil, 1 cup canola oil, and 1/3 cup white vinegar in a bowl and add a few teaspoons of either oregano or italian seasonings and black pepper to taste. Mix thoroughly and pour into the quart jars until you cover the giardeneria mix.
Refrigerate for 24 hours, it'll only get better the longer it sits. Should keep in the fridge for about 3 weeks.

[quote=fish head]That looks pretty except for a couple of things.

Get rid of the italian sausage, zesty italian dressing seasoning, buns and use mexican seasonings and flour tortillas and you've got some mighty fine fajita fixins.



what Mexican seasonings would you use?

Just got around to trying this. This is seriously good schidt. Used venison instead of beef.

I told you, you [bleep].

I get a little tear eyed when I read this thread because it reminds me of when my new tiny little infant baby was born.



Travis

Digging this one up. I've now made this twice with venison, with the second batch being yesterday. I'm thinking about blowing work off today to go home and eat the leftovers. Only mods I made were I used beef broth instead of water, and added medium pepperonci peppers out of the jar after the cheese was melted. Outstanding.

How did I miss this thread?? This sounds like some good, i'll have to make some for the Pats-Broncos game on Sunday. I'd use moose but it will end up being to dry so i'll use a nice chuck roast and some eyetalian sausages.

tag

Dang! I remember reading this but forgot to try it. Thanks for sending it up again!

Made this with shanks instead of a roast. Holy sherp was that good.

9 out of 10 Sloppy Italian Women love this recipe!

Necropost tag.

I gonna have to report this thread to the WHO as an extreme carcinogenic hazard to the public. But not until after I test it.

Man I might have to make this again this weekend. Delicious

I just made it again last Sunday.

Laughin'...




Dave

Made a batch of this to take to the cabin for Saturday night's post opening day dinner. Thinking it's gonna go over well...

Found ya you little basturd!

That Newcastle looks way too cold.

Bump for Jim Conrad !

tag

You might also give this a whirl with a tri-tip roast instead of chuck. Magnitudes better, in my opinion.

Great thread Deflave. Glad it was resurrected and thanks for the recipe. I can vouch for Al's Italian Beef in Chicago, freakin delicious.

Yeah, Al's is no joke.

Million ways to make it. Just preference.

Tri-tip gets ridiculous since it became so trendy.

Agreed on both counts. I prefer the texture of tri-tip over chuck and the absence of fatty chunks mixed in with the roast (I trim the fat cap off my tri-tip prior to cooking).

Dammm, TAG.

Art's Pizza in Anderson,In. I still drive 600mi for one of their sammiches.

I haven't made this in a while. I picked up the stuff to do it Sunday.
Stupid easy and stupid good.

Thanks again Sir Flave

Never heard of Italian Beef before but really glad that you bumped this old thread, Rooster. I grew up in an area with a lot of Italian immigrants (not in the Midwest), and enjoyed many American-Italian foods, but this was new to me. And thanks to deflave for the original post. Seems like an easy way to get good results.

Maybe a stupid question, but has anyone tried ground meat with this recipe? Yeah, I know. I hate steak and cheese that has the meat all chopped up. But this being all sloppy and wet don't seem like it would matter as much.

tag

That sounds like something a person west of the Mississippi would say.

Please delete it.

Hey man, just trying to be inclusive! I make Sloppy Joe and Sloppy Jose. Maybe a Sloppy Geno?!

I'll try the shredded version, but don't have a slicer for Al's.

That’s enough out of you.

Portillo's ships word wide, problem solved. Order some lou malnati's at the same time.

Well, I made it yesterday with ground beef and I thought I was on my way to fame and fortune. Unfortunately I see it called Italian Loose Meat Sandwhich? Dang it! Maybe somewhat similar to a Maid Rite's Loose Meat too? No clue, but it was good. Definitely helps to have good bread/rolls.

Need to try it with whole meat next time.

Be gone with you.

Being from an uncultured Indian reservation I have to poach my recipes off the internet. I made this one today with a deer roast. I used three packets of dressing dust. Turned out very good. Thanks Flave

Wife is from Chicago we throw a roast in the crock pot big jar of peperoncini & dry Italian seasoning- no water, not too hot but very flavorful. Serve on a soft French roll with provolone & it’s delicious.

We have a deep pit for bbq we will use for big parties & have done beef in a Turkey bag buried for 14 hours or so - it’s always a big hit.

I've had the "jar of pepperoncini" attempts and found them to be horrid.

I don't know what a deep pit BBQ is or how you bury beef in a turkey bag for 14 hours.

We burn oak in a firebrick lined pit for 3-4 hours to create about 12” of coals, then take seasoned meat double wrapped in foil (foul, game, special stuff in Turkey bags. Pork & beef usually just foil, then wrapped in soaked burlap. Place the meat on the coals, metal cover then 3’ of dirt on top for my pit & tractor that is 3 front end loader normal full. In at 10 PM dig out at noon. The meat falls off the bone very flavorful.

Only worth it for 50 people+ we host a 3D archery shoot & wild game bbq gets about 75 on average. Wild boar rocky mtn goat, sheep, axis deer, wild Turkey are some pit favorites.

What? Boiling Schit does not turn it into food? I am shocked! Not!

It’s always the guys that live in an Indian village that think they know how to “cook.”

LOL

We lived in the Chicago suburbs a few years. Portillos actually had a pretty decent italian beef sandwich. Wife pretty much makes it like the OP. Great stuff. Never added the sausages to the mix but will next time. Thanks for the post Travis.

Flave rules.

I suspected bighorn would be awesome for this. It was incredible really.