Pioneer Woman Italian Beef Sandwiches is made with sirloin steak, provolone cheese, carrots, pepperoncini, pickled jalapeños, roasted red peppers, garlic, olive oil, beef broth, and balsamic vinegar. This delicious Italian Beef Sandwiches recipe creates an easy dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
For The Giardiniera:
- 1/2 Cup Shredded Carrots
- 1/2 Cup Sliced Pepperoncini
- 1/4 Cup Sliced Pickled Jalapeños
- 1/4 Cup Sliced Roasted Red Peppers
- 1 Tablespoon Olive Oil
- 1 Tablespoon Pepperoncini Liquid
- 1/2 Teaspoon Garlic Powder
- Freshly Ground Black Pepper, To Taste
For The Beef:
- 2 Pounds Sirloin Steak, Trimmed Of Excess Fat And Frozen For 10 To 15 Minutes
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 2 Tablespoons Olive Oil
- 2 teaspoons Italian Seasoning
- 2 Garlic Cloves, Minced
- 1 1/2 Cups Low-sodium Beef Broth
- 1 1/2 Tablespoons Balsamic Vinegar
To Serve:
- 4 Hero Rolls, Split
- 12 Slices Provolone Cheese
How To Make Italian Beef Sandwiches:
- Prepare the Giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder, and black pepper in a bowl. Toss everything well and set aside.
- Slice the Beef: Remove the sirloin from the freezer and, using a mandoline or sharp knife, slice the meat very thinly against the grain. Season with salt and pepper.
- Sear the Beef: Heat olive oil in a large sauté pan over medium-high heat. Add the sliced beef and sauté until it begins to brown but is still slightly pink, about 2 minutes.
- Add Seasoning and Broth: Stir in the Italian seasoning and minced garlic. Cook for 30 seconds. Add the beef broth and balsamic vinegar. Bring the mixture to a simmer, then remove from heat.
- Assemble the Sandwiches: Place 3 slices of provolone cheese on each split roll. Top with hot beef slices. Sprinkle with some of the prepared giardiniera. Serve with extra broth on the side for dipping.
Recipe Tips
- Freeze the steak before slicing: Freezing the steak for 10 to 15 minutes helps you cut it into thin slices easily, which is important for tender beef in the sandwich.
- Slice the beef against the grain: Cutting against the grain ensures the meat stays tender and not chewy when cooked.
- Don’t overcook the beef: Cook the beef only until it’s slightly pink. Overcooking can make the meat tough.
- Use fresh provolone cheese: Fresh, good-quality provolone melts better and gives a richer taste to your sandwich.
- Serve with extra broth for dipping: This adds more flavor and makes the sandwich juicier, giving it an authentic taste.
How To Store & Reheat Leftovers
Storing in the Fridge: Store leftover beef and giardiniera in an airtight container for up to 3 days. Keep the rolls separate to avoid sogginess.
Freezing: Freeze the cooked beef for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: reheat the beef in a skillet over medium heat for 5-7 minutes, adding broth to keep it juicy. Toast the rolls while reheating for extra crispiness.
Nutrition Facts
- Calories: 1018
- Total Fat: 67 g
- Saturated Fat: 29 g
- Carbohydrates: 29 g
- Dietary Fiber: 3 g
- Sugar: 3 g
- Protein: 73 g
- Cholesterol: 235 mg
- Sodium: 1406 mg
Try More Pioneer Woman Recipes:
- Slow Cooker Drip Beef Sandwiches
- Roast Beef Sandwiches
- French Beef Dip Sandwiches
- Hawaiian Roast Beef Sliders
Pioneer Woman Italian Beef Sandwiches
Description
Pioneer Woman Italian Beef Sandwiches is made with sirloin steak, provolone cheese, carrots, pepperoncini, pickled jalapeños, roasted red peppers, garlic, olive oil, beef broth, and balsamic vinegar. This delicious Italian Beef Sandwiches recipe creates an easy dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
For The Giardiniera:
For The Beef:
To Serve:
Instructions
- Prepare the Giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder, and black pepper in a bowl. Toss everything well and set aside.
- Slice the Beef: Remove the sirloin from the freezer and, using a mandoline or sharp knife, slice the meat very thinly against the grain. Season with salt and pepper.
- Sear the Beef: Heat olive oil in a large sauté pan over medium-high heat. Add the sliced beef and sauté until it begins to brown but is still slightly pink, about 2 minutes.
- Add Seasoning and Broth: Stir in the Italian seasoning and minced garlic. Cook for 30 seconds. Add the beef broth and balsamic vinegar. Bring the mixture to a simmer, then remove from heat.
- Assemble the Sandwiches: Place 3 slices of provolone cheese on each split roll. Top with hot beef slices. Sprinkle with some of the prepared giardiniera. Serve with extra broth on the side for dipping.
Notes
- Freeze the steak before slicing: Freezing the steak for 10 to 15 minutes helps you cut it into thin slices easily, which is important for tender beef in the sandwich.
- Slice the beef against the grain: Cutting against the grain ensures the meat stays tender and not chewy when cooked.
- Don’t overcook the beef: Cook the beef only until it’s slightly pink. Overcooking can make the meat tough.
- Use fresh provolone cheese: Fresh, good-quality provolone melts better and gives a richer taste to your sandwich.
- Serve with extra broth for dipping: This adds more flavor and makes the sandwich juicier, giving it an authentic taste.