Best 7 Italian Beef Fantastico Recipes

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Tantalize your taste buds with the delectable flavors of Italy with our collection of Italian beef recipes. From the classic Italian beef sandwich, a hearty and flavorful combination of slow-cooked beef, tangy giardiniera, and melted cheese, to the rich and savory Italian beef stew, a comforting dish perfect for a chilly evening, our recipes offer a diverse range of options to satisfy every palate. Indulge in the robust flavors of Italian beef meatballs, a delicious appetizer or main course, or explore the unique taste of Italian beef and sausage soup, a hearty and satisfying meal that combines the best of both worlds. Each recipe is carefully crafted to deliver authentic Italian flavors and is accompanied by detailed instructions and helpful tips to ensure success in your culinary journey. Embrace the culinary heritage of Italy and embark on a taste adventure with our enticing Italian beef recipes.

Let's cook with our recipes!

CROCK POT ITALIAN BEEF STEW



Crock Pot Italian Beef Stew image

Easy, rustic Italian Beef Stew made right in your crock pot or slow cooker! Only a few minutes to prep this comforting meal.

Provided by The Mediterranean Dish

Categories     Entree

Time 5h15m

Number Of Ingredients 14

3/4 cup all-purpose flour
1 1/2 tbsp garlic powder
Salt and freshly ground pepper
1 1/2 lb beef chuck roast, fat-trimmed, and cut into roughly 1 1/2 inch cubes
Private Reserve extra virgin olive oil
1 large red onion, cut into large pieces
6 garlic cloves, chopped
4-5 large rainbow carrots (about 12 oz), cut into large pieces
1 cup red wine
2 cups vegetable broth
28 oz can whole peeled tomato
4-5 sprigs fresh thyme
2 sprigs fresh rosemary
16 oz white or cremini mushrooms, cleaned and sliced

Steps:

  • Mix the flour and garlic powder together.
  • Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
  • In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
  • Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
  • Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
  • Enjoy with your favorite Italian bread or even homemade challah!

ITALIAN BEEF



Italian Beef image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving

Steps:

  • For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  • For the meat: Preheat the oven to 350 degrees F.
  • Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  • Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  • For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  • To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

CHICAGO-STYLE ITALIAN BEEF SANDWICH



Chicago-Style Italian Beef Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

Steps:

  • For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
  • Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
  • Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
  • Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
  • Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
  • For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
  • Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

CHICAGO ITALIAN BEEF (POT ROAST STYLE)



Chicago Italian Beef (Pot Roast Style) image

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.

Provided by Jeff Mauro, host of Sandwich King

Time 21h25m

Yield 4 servings

Number Of Ingredients 27

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
  • Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

ORIGINAL HOMEMADE ITALIAN BEEF



Original Homemade Italian Beef image

Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!

Provided by Randi

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 6

Number Of Ingredients 5

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

Steps:

  • Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g

ITALIAN BEEF



Italian Beef image

Easy crock pot Italian Beef sandwiches from scratch. Juicy, tender beef cooked with simple ingredients, it's popular and great for a crowd!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 9h20m

Number Of Ingredients 14

3 to 4 pound chuck roast or round roast (trimmed of large chunks of excess fat)
Kosher salt
14.5 ounce can beef broth (divided)
8 ounces pepperoncini pepper slices (plus 1/4 cup of juice and additional peppers for serving)
8 ounces giardiniera (mild or spicy)
Provolone cheese slices (for serving)
Hoagie buns (for serving)
1 tablespoon Italian seasoning
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon thyme dried (ground)

Steps:

  • Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
  • Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
  • Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
  • In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
  • Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
  • Pour in the remaining broth.
  • Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
  • To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!

Nutrition Facts : ServingSize 1 (of 6), without the buns, cheese, or additional toppings, Calories 542 kcal, Carbohydrate 31 g, Protein 48 g, Fat 37 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Fiber 2 g, Sugar 2 g

ITALIAN ROAST BEEF



Italian Roast Beef image

Provided by Rachael Ray : Food Network

Time 3h35m

Yield 4 servings with leftover meat for a second meal

Number Of Ingredients 15

1 (4 1/2 to 5 pound) rump roast, trimmed and tied
1 head garlic, cloves peeled
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 medium onions, red or yellow, peeled and each cut into 8 wedges
2 fresh bay leaves
6 medium carrots, peeled and cut into thick pieces on an angle
4 ribs celery from the heart with leafy tops, cut into thick pieces
4 sprigs rosemary, leaves stripped and finely chopped
1/4 cup tomato paste
2 cups dry white wine
2 cups chicken stock-in-a-box
1 pound egg pasta such as tagliatelle
8 tablespoons butter
4 sprigs sage, leaves only

Steps:

  • Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
  • When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
  • Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
  • Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

Tips:

  • Opt for well-marbled chuck roast for tender and flavorful Italian beef.
  • Use a large Dutch oven or slow cooker to accommodate the roast and cooking liquid.
  • Sear the roast before cooking to create a flavorful crust and lock in the juices.
  • Add aromatic vegetables like onions, carrots, and celery for extra flavor.
  • Use a combination of beef broth, red wine, and Italian seasoning for a rich and flavorful cooking liquid.
  • Cook the roast on low heat for several hours until fall-apart tender.
  • Remove the roast from the cooking liquid and shred it using two forks.
  • Serve the Italian beef on toasted hoagie rolls with your favorite toppings like giardiniera, sweet peppers, and melted cheese.
  • For a more authentic Italian beef sandwich, use homemade giardiniera made with a variety of pickled vegetables.
  • Experiment with different types of bread for your sandwiches, such as French bread or sourdough.
  • Enjoy the Italian beef sandwiches immediately or store them in an airtight container in the refrigerator for later.

Conclusion:

In conclusion, the Italian beef recipes provided offer a delicious and versatile dish that can be enjoyed in various ways. Whether you prefer a classic Italian beef sandwich, a hearty soup, or a flavorful pasta dish, these recipes have something for everyone. With careful preparation and attention to detail, you can create an unforgettable Italian beef experience that will tantalize your taste buds and leave you craving more. So, gather your ingredients, fire up the stove, and embark on a culinary journey to savor the delightful flavors of Italian beef.

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