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Chicago-Style Italian Beef on a plate
Andrew Fowler

Leftover Italian Beef Hoagies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 saucepan. Bring to a simmer and cook for 5 minutes to blend the flavors.
  2. Add cooked beef, sautéed bell pepper and sliced pepperoncini. Cover and reheat over medium-low heat, turning beef, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
  3. Serve immediately, or transfer the hot beef and jus to a preheated slow cooker set to warm for holding at 140°F or above.
  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 pan and fill the rolls. Serve a small cup of the hot jus beside each sandwich if desired.