French Dip, Chicago Italian, Philly Steak and Cheese and Louisiana Beef Po'Boys are all sandwiches that we love. Here I give you all four, if you like, based on one hands off slow cooked beef chuck roast. Minimal prep involves searing the roast a bit and then waiting seven or eight hours before assembling your sandwiches with a variety of toppings. —inpatskitchen
6 to 8 sandwiches
3 to 4
pound boneless beef chuck roast
Salt and pepper to season the roast before searing
dry red wine
medium onion, grated on the large holes of a box grater
peeled garlic cloves, minced
6 to 8
hoagie, sub, torpedo or other rolls you may find appropriate
Provolone cheese slices for the French or Philly
Chopped giardiniera and pepperoncini for the Italian
Mayo, shredded lettuce and thinly sliced tomatoes for the Po'Boy
Sauteed green pepper and onion slices for the Philly
Season the chuck roast with salt and pepper. Heat the olive oil in a wide skillet and sear the meat well. Place the roast in your slow cooker (crock pot).
Stir together, the broth, wine, Worcestershire sauce, grated onion, miced garlic, salt and pepper. Pour this over the chuck roast and set your slow cooker on low. Let it cook for seven to eight hours or until the beef shreds easily with a fork.
Remove the meat from the slow cooker and shred the meat with a fork.
For the French Dip: Cut the roll open but not in two. Place some beef in the roll and cover with two slices of provolone. Place the sandwiches in a 350F oven to heat and melt the cheese. Meanwhile strain some of the jus left in the crock pot and use as a dipping sauce for the sandwich.
For the Philly, proceed in the same manner as the French Dip but add the green peppers and onions to the sandwich. Dipping sauce is optional.
For the Italian, place the meat on the opened rolls along with some unstrained jus and top with the giardiniera and pepperoncini.
For the Po'Boy, spread the opened rolls with mayo, add the shredded beef along with some of the unstrained jus(debris) and top with the tomatoes and shredded lettuce. (Pickles are optional)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!