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Leftover Italian Beef Hoagies
Andre Lewis

Leftover Italian Beef Hoagies

Plain leftover roast takes a second turn as Italian beef with oregano, pepperoncini and soft bell peppers. The short slow-cooker warmup seasons the slices without cooking them again. Sturdy rolls and a restrained spoonful of jus keep this a sandwich instead of a bread bowl.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cups low-sodium beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons Worcestershire sauce
  • 1 bell pepper thinly sliced and sautéed until tender
  • 6 pepperoncini peppers sliced
  • 2 tablespoons pepperoncini brine
  • 1 1/2 pounds cooked pot roast thinly sliced
  • 6 sturdy Italian rolls

Method
 

  1. Combine the broth, oregano, basil, garlic powder, red pepper flakes, Worcestershire and pepperoncini brine in a slow cooker.
  2. Add the sautéed bell pepper and sliced pepperoncini. Cover and cook on high for 25 minutes to blend the broth.
  3. Add the cooked roast beef, turn the slices in the liquid, cover and cook on low for 20 to 30 minutes until the meat reaches 165°F.
  4. Split the rolls and toast the cut sides until lightly crisp.
  5. Lift the beef and peppers with tongs, let excess liquid drip back into the cooker and fill the rolls. Serve a small cup of the hot jus beside each sandwich if desired.