It’s Super Bowl Sunday again. I saw Valerie Bertinelli make Italian Beef sandwiches on TV last week and decided that that’s what I wanted to do for our Super Bowl Sunday lunch. She made her sandwiches with a giardiniera aioli but I don’t particularly care for giardiniera. At least not the ones I’ve tried so far. I do think these sandwiches would be great with a garlic aioli though.
One thing she did do was serve her sandwiches with coleslaw and that was definitely the way to go as far as I’m concerned. Delicious! The coleslaw added a sweet crunch to the tender, savory beef that made it the perfect well-rounded meal.
ITALIAN BEEF SANDWICHES WITH COLESLAW
Make Italian Beef the Night Before:
- 4 lbs. boneless beef chuck or rump roast, cut into large chunks
- 2 red bell peppers, seeded and sliced
- 1 small onion, halved and thinly sliced
- 1 can (15 ozs.) diced tomatoes, undrained
- 1 packet Italian salad dressing mix
- 3 cloves garlic, minced
- 2 tsp. Italian seasoning
- 2 tsp. salt
- ½ tsp. pepper
- Combine all ingredients together in slow cooker.
- Cook on low setting for 10-14 hours.
- Skim some of the excess fat from the surface using a ladle or cooking spoon.
- Shred the beef coarsely with two forks.
- 4 loaves (12-14 inches each) Italian or French bread
- Italian Beef, warm or at room temperature
- coleslaw, ready-made or make your own (recipe here)
- Cut each loaf of bread into 4 to 6-inch lengths depending on how big you want your sandwiches.
- Split each sandwich in half lengthwise and toast lightly.
- Fill sandwiches with the shredded beef.
- Top beef with coleslaw.
NOTE: Serve sliced pepperoncinis on the side for those who might want them.
You can also top the beef with a slice of mozzarella or provolone cheese before piling on the coleslaw, if desired.