Italian Beef Sandwiches



24 servings



1 (5 lbs.) beef sirloin tip roast
1/2 tsp. salt
2 to 3 onions, thinly sliced
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. dried oregano
2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. dried basil
3 beef bouillon cubes
7 to 8 hot banana peppers, seeded and sliced
Hard rolls


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

Similar Recipes


0 Recipe Reviews