Italian Beef Sandwiches

By ctaubenheim

Two Other Options:
For first step, I also have put in crockpot after browning in skillet.

Made meat as directed below. Then shredded and added sauce and put in crockpot.

Ingredients

• 1 beef sirloin tip roast (4 lbs.)
• 3 onions, thinly sliced
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp dried oregano
• 2 tsp italian seasoning
• 1 tsp salt free seasoning blend
• 1 tsp dried basil
• 3 low sodium beef bouillon cubes
• 7 hot banana peppers, seeded and sliced
• 24 hard crusty rolls, split

Preparation

Step 1

In a deep baking pan, place roast and 1 inch of water. Cove with onions. Bake, covered at 350 for 1 1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Skim fat from broth. In a medium saucepan, combine broth and remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Meanwhile, cut meat into thin slices; place in a 13x9x2 inch baking pan. Pour broth mixture over meat. Cover and refrigerate for 24 hours. Reheat, cover at 325 for 1 hour. Serve on hard crusty rolls.

Calories: 286
Total Fat: 6gm
Cholesterol: 50mg
Sodium: 400mg
Carbs: 29