I’ve always thought that, somewhere in my ancestry, there must have been someone named Giuseppe. That’s how much I love Italian food. Now, this recipe isn’t exactly old-world cuisine, but it’s so incredibly yummy and so incredibly easy. When I say this is good, I am serious as a heart attack. My husband ate three sandwiches in one sitting. Please trust me on this. You won’t be sorry.
Jules’ Original Italian Beef Sandwiches with Onions, Peppers & Provolone
3-4 lb beef sirloin tip roast
2 medium sweet yellow onions, sliced thin
1-16 oz. jar mild banana pepper rings, drained (I use Mezzetta brand)
1 – 15 oz. jar roasted sweet red pepper strips, drained (I use Mezzetta brand)
1/4 cup good Italian salad dressing
2 cups beef stock
Sliced provolone cheese
Sub sandwich rolls
1. Place the sliced onion, pepper rings, roasted red pepper strips, Italian salad dressing and beef stock in a slow cooker. Blend together.
2. Season the rump roast well with house seasoning and brown about 4-5 minutes on each side in a medium skillet.
3. Place the seared roast into the slow cooker and cover. Cook on low for 7-8 hours or on high for 5 hours.
4. Halfway into the cooking time remove the roast from the slow cooker with tongs. Place it on a cutting board and slice the entire roast into thin slices. Return the sliced roast back to the slow cook and cook the remaining time.
5. Preheat the oven to 400º. Butter the sub sandwich rolls and place on a baking sheet buttered side up. Bake for 10 minutes or until golden brown. Remove the baking sheet from the oven and carefully place 1-2 slices of provolone on each roll. Return them to the oven for about 1 minute, or until cheese is melting.
6. Pile the beef, onion and peppers high on the sub roll and serve. Ladle some of the au jus into a small bowl and dip the sandwich in it before each bite. A napkin is recommended.
Tip: If 1/2 cup of peppers is not enough, add more. Roasted red peppers from a jar will work just fine as this cooks down quite a bit. This is not spicy, just full of flavor.
Tip: Bottled Italian dressing can be strong, so I’ve reduced the amount to 1/4 cup. I’ve also added 2 cups of beef stock, which makes for an insanely good au jus.