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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. A gentle stovetop reheat brings the beef to 165°F without an all-afternoon cook. 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 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 the cooked roast beef and sautéed bell pepper and sliced pepperoncini. Cover and reheat over medium-low heat, turning the beef, until the center reaches 165°F throughout. Allow approximately 10–15 minutes for refrigerated, sliced or shredded beef; the thermometer reading determines when it is ready.
  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.