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Greek Spaghetti Salad

Greek Spaghetti Salad is an easy summer pasta salad recipe that comes together really quick. It is loaded with roasted red peppers, cucumbers, olives, and feta cheese, topped with a homemade Greek vinaigrette. It's my latest obsession!

is an easy summer pasta salad recipe that comes together really quick Greek Spaghetti Salad


Greek Spaghetti Salad is an amazing summer side dish that is a delicious combination of spaghetti, fresh summer cucumbers, smoky roasted red peppers, Kalamata olives, and tangy feta cheese. It is tossed with a homemade Greek vinaigrette that infuses the spaghetti salad with flavor. It’s the perfect summer potluck recipe!


Hi again! We're Kat & Melinda from Home. Made. Interest. and we're all about easy recipes and simple entertaining. That’s why we love simple pasta salads like Greek Spaghetti Salad, Mexican Pasta Salad with Creamy Chipotle Lime Dressing, and Cucumber and Tomato Pasta Salad. They can all be thrown together quickly, or you can make them ahead of time. Either way they will save you time whether you are attending a backyard BBQ or just grilling outside with the family on a Friday night.





is an easy summer pasta salad recipe that comes together really quick Greek Spaghetti Salad

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is an easy summer pasta salad recipe that comes together really quick Greek Spaghetti Salad

WHERE TO ORDER:

🔥 Amazon   ðŸ”¥ Barnes & Noble   ðŸ”¥ Books-a-Million  ðŸ”¥ IndieBound

Helpful Tips to make Greek Spaghetti Salad:

  • Make sure you salt the water when you boil your spaghetti. This will give the pasta a little more flavor.
  • Make it ahead of time! Cook your pasta and chop your vegetables the day before and store everything together in an airtight container. Make and store your Greek vinaigrette separately. When you’re ready to eat pour the vinaigrette over the pasta salad and toss it until everything is well coated. 
  • You can roast your own red peppers or save some time and use a jar of roasted red peppers.

What you will need to make Greek Spaghetti Salad:

  • Strainer – You can’t make pasta without a good strainer! Make sure to drain the water from the pasta thoroughly before adding the other ingredients.
  • Knife – The pasta is the only thing that has to be cooked for this recipe after that it’s all chopping. A good knife makes getting perfectly diced vegetables that much easier. 
  • Garlic Press – Save yourself some time and use a garlic press to crush your garlic rather than mincing it by hand.
  • Bowl with Lid – This Greek Spaghetti Salad is going to be making an appearance at a lot of summer potlucks and that means you need an easy way to get it there. A large bowl with a tightly fastened lid can go straight from the fridge to the party.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!


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is an easy summer pasta salad recipe that comes together really quick Greek Spaghetti Salad

Yield: SERVES 8

Greek Spaghetti Salad

Greek Spaghetti Salad is an easy summer pasta salad recipe that comes together really quick. It is loaded with roasted red peppers, cucumbers, olives, and feta cheese, topped with a homemade Greek vinaigrette. It's my latest obsession!
prep time: 20 MINScook time: 10 MINStotal time: 30 mins

Ingredients


  • 16 ounces spaghetti, cooked according to package instructions
  • 1 cup Kalamata olives, pitted and sliced
  • 2 cucumbers, diced
  • 2 cups roasted red peppers
  • 1/4 cup diced red onion
  • 1 1/2 cups crumbled Feta cheese
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice 
  • 2 teaspoons Italian seasoning
  • 1 clove garlic, minced
  • 1 teaspoon granulated sugar
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper

Instructions


  1. In a large bowl combine spaghetti, cucumbers, roasted red peppers, red onion, and feta cheese.
  2. In a small bowl whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, sugar, salt and pepper.
  3. Pour the dressing over the pasta salad and toss gently until everything is fully combined.

notes

If you are making this the day before stop after step 2 and place your pasta salad in one resealable container and your dressing in a separate container. Store in the refrigerator until ready to serve. Then pour the dressing over the pasta salad and toss until everything is well coated. Serve.
Recipe developed by Kat Jeter & Melinda Caldwell for
Copyright ©2018 – All rights reserved.



Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com
Pada 11:14:00 AM 0 komentar
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Spicy Mexican Corn Skillet with Sausage

Mexican Corn Skillet with Sausage is a fabulous simple recipe ready in 25 minutes, made all in one skillet. Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to sweet roasted corn. Finish this dish off with some fresh tomatoes and spices and you have a home run. This simple recipe is definitely going on our permanent meal plan!
Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to Spicy Mexican Corn Skillet with Sausage



Some days by the time I am getting dinner ready I really have no energy left. All I want to do is feed my family and go relax. One skillet meals are such a life saver. Aside from the option of making a huge mess and leaving it for the morning (which I have to admit may have happened once or twenty times), cleaning up a skillet and a few plates is so much more appealing after dinner.

This weekend I was craving an easy dinner with corn. When I think of comfort food, I think of corn (it is the perfect partner for mashed potatoes, right). Did I mention I am a corn lover? Chad is from Iowa and he took me back home for the Sweet Corn Festival in Cedar Rapids a few years back.

I fell in love with the whole town. I think it could have been all the corn. Just kidding.

One of my favorite parts of this recipe is this awesome Kitchen Hack for Halving Grape Tomatoes. It is one of my most fun kitchen tips. I love slicing tomatoes, grapes and olives this way.

I mean you could use a cooks knife and cutting board, but why? But seriously I love corn, so why not make it the centerpiece for a fabulous Mexican skillet? The perfect weeknight dinner bursting with flavor that goes from prep to plate in just 25 minutes. What more could you ask for?

Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to Spicy Mexican Corn Skillet with Sausage
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to Spicy Mexican Corn Skillet with Sausage

Helpful Tips to make Spicy Mexican Corn Skillet with Sausage:

  • I love this skillet with hot Italian sausage or chorizo. Use whatever you like.

    What you will need to make Spicy Mexican Corn Skillet with Sausage:


    Enjoy!

    With love from our simple kitchen to yours. 

    Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

    Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  
    Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to Spicy Mexican Corn Skillet with Sausage

    Check out more of our favorite skillet recipes: 



    Yield: 4

    Spicy Mexican Corn Skillet with Sausage

    Mexican Corn Skillet with Sausage is a fabulous simple recipe ready in 25 minutes, made all in one skillet. Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to sweet roasted corn. Finish this dish off with some fresh tomatoes and spices and you have a home run. This simple recipe is definitely going on our permanent meal plan!

    Ingredients

    • 1 pound hot sausage links or ground 
    • 1 red bell pepper, chopped into bite size pieces
    • 2 jalapeno peppers, (seeded, deveined and diced)
    • 2 cups frozen corn
    • 1 cup grape tomatoes, halved
    • 1 teaspoon ground cumin
    • ½ teaspoon fresh ground black pepper

    Instructions

    1. Place a large 12” cast iron skillet over high heat, allow pan to warm (about 2-3 minutes).  Remove sausage from casing (if necessary) and add to hot pan.  Break up the sausage with a spatula or a chop N stir.  Cook until fully cooked through, stirring occasionally, about 3 minutes.
    2. Meanwhile cut red peppers into bite size pieces and dice jalapenos.
    3. Remove sausage from skillet when cooked through and place on a plate.  Add red bell pepper and jalapeno peppers to hot skillet.  If there are no drippings from the sausage add 1 tablespoon extra virgin olive oil.  Toss peppers and cook for 2 minutes until they start to soften slightly. 
    4. Move peppers to the edges of the skillet and pour corn into the center.  Move corn around with spatula to make the layer as thin as possible (so a lot of the corn is touching the skillet).   Allow corn to brown, about 3-5 minutes.
    5. Meanwhile, slice grape tomatoes into halves. Use this kitchen hack for fast tomato slicing. 
      Add sausage back to skillet, add cumin and pepper. Stir to combine. Add tomatoes on top and cook until tomatoes are warmed through.
    6. Serve and enjoy! 

    DONNA'S NOTES

    1. I love this skillet with hot Italian sausage or chorizo. Use whatever you like.
    Recipe developed by Donna Elick
    Copyright ©2013 – All rights reserved.


     


    Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

    Hot sausage combines with red bell and jalapeno peppers to add some fantastic flavor to Spicy Mexican Corn Skillet with Sausage 

    Sumber https://www.theslowroasteditalian.com
    Pada 11:54:00 AM 0 komentar
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    Philly Cheesesteak Mac and Cheese

    In just 25 minutes you can be devouring this incredible one pot recipe. If you like Philly cheesesteaks you are going to go nuts over this cheesy Philly Cheesesteak Mac and Cheese, loaded with roast beef, cheese and pasta.
    minutes you can be devouring this incredible one pot recipe Philly Cheesesteak Mac and Cheese



    With a picky family including a 4 year old; mac and cheese is a 5 star meal around here.  How can it not be?  There are so many possibilities.  We have come so far from the blue box.  I have had Philly Cheesesteaks on the brain and when dinner time came it was the perfect opportunity for a dinner fusion.


    This one skillet meal starts with pasta cooked in butter and milk to create a soft and tender macaroni.  Provolone and Parmesan cheeses give this sauce the perfect cheesy goodness and a full pound of ground beef  makes this the beefiest mac and cheese.  I love my cheesesteaks loaded with peppers so we added roasted red peppers and peperoncini to really pump up the flavor.

    Chad and I both are nuts for this recipe.  It goes from start to finish in just 25 minutes and all in one pot.  It is certain to be on our table again.


    minutes you can be devouring this incredible one pot recipe Philly Cheesesteak Mac and Cheese

    Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

    8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

    We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

    minutes you can be devouring this incredible one pot recipe Philly Cheesesteak Mac and Cheese



    Helpful Tips to make Philly Cheesesteak Mac and Cheese:

    • If you prefer caramelized onions, add 1 large sliced onion and 2 tablespoons olive oil to a skillet over medium heat and cook until caramelized, stirring occasionally. Cook time approximately 30-40 minutes.

      What you will need to make Philly Cheesesteak Mac and Cheese:

      • A large skillet  – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
      Enjoy!

      With love from our simple kitchen to yours. 
      Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

      Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

      minutes you can be devouring this incredible one pot recipe Philly Cheesesteak Mac and CheeseCheck out more of our favorite mac and cheese recipes: 






      Yield: 8

      Philly Cheesesteak Mac and Cheese

      In just 25 minutes you can be devouring this incredible one pot recipe. If you like Philly cheesesteaks you are going to go nuts over this cheesy Philly Cheesesteak Mac and Cheese, loaded with roast beef, cheese and pasta.

      Ingredients

      • 1/4 cup (4 Tbsp) unsalted butter
      • 1/2 teaspoon kosher salt
      • 1/2 teaspoon fresh ground black pepper
      • 3 1/2 cups + 2 Tbsp whole milk (divided)
      • 8 ounces dried elbow pasta
      • 1 pound thick cut deli roast beef, chopped
      • 12 ounces provolone cheese, shredded (divided)
      • 4 ounces Parmesan cheese, shredded
      • 2 tablespoons all-purpose flour
      Optional
      • 1 (12 ounce jar) roasted red peppers, drained and chopped
      • 1/2 cup chopped peperoncini or sliced banana peppers
      • caramelized onions
      • fresh parsley, chopped (garnish)

      Instructions

      1. In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3 1/2 cups of milk, then cover.
      2. Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
      3. Meanwhile, chop peppers into bite size pieces.  Set aside.  Chop beef into bite size pieces.  Set aside.
      4. Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
      5. Meanwhile in a resealable jar create slurry; combine 2 tablespoons milk and 2 Tablespoons flour. Shake until well combined. Set aside.
      6. Preheat oven to broil (broil-high).
      7. Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional).  Stir to combine.  If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up.  *cheese sauce with thicken as it cools
      8. Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned.  Top with fresh parsley.
      9. Serve and enjoy!

      DONNA'S NOTES

      1. If you prefer caramelized onions, add 1 large sliced onion and 2 tablespoons olive oil to a skillet over medium heat and cook until caramelized, stirring occasionally. Cook time approximately 30-40 minutes.
      https://zeromediasystem.blogspot.com//search?q=philly-cheesesteak-mac-and-cheese
      Recipe developed by Donna Elick
      Copyright ©2014 – All rights reserved.






      Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


      Sumber https://www.theslowroasteditalian.com
      Pada 8:05:00 PM 0 komentar
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      Antipasto Tortellini Salad

      My latest summer obsession is a fusion of your favorite antipasto together with a pasta salad that is tossed with an amazing homemade zippy Italian dressing that will make your tastebuds sing. This easy recipe for Antipasto Tortellini Salad will become your new favorite. I can't stop eating it, it's so good!
      My latest summer obsession is a fusion of your favorite antipasto together with a pasta s Antipasto Tortellini Salad

      I have been itchin' to make another tortellini salad. You may have noticed I have quite a thing for them. My favorites are Hawaiian Tortellini Salad, Greek Tortellini Salad , Muffaletta Tortellini Salad and the Bacon Ranch Tortellini Salad.

      As soon as I received a package from Star Fine Foods I started recipe developing as I was unboxing it. I spotted CARA MIA Marinated Artichoke Hearts and my mouth was watering just thinking about a beautiful antipasto platter laid out on the table with my favorite meats and cheeses, roasted red peppers and olives, olives and more olives.

      Then it hit me! YES. This exactly what I am looking for. My newest pasta salad creation is going to be my version of a traditional Italian antipasto, but in my tortellini salad. Brilliant!

      My latest summer obsession is a fusion of your favorite antipasto together with a pasta s Antipasto Tortellini Salad

      It all begins with an incredibly simple homemade zesty Italian dressing. It is bursting with flavor from fresh onion, garlic, roasted red peppers and Spanish olives combined with herbs, seasoning, oil and vinegar.

      Hot tortellini is tossed in this amazing dressing and then the salad is built. Deli cut meat and cheese, artichokes, fresh veggies and olives all come together to create the best ever antipasto.

      My mouth is watering just thinking about it.  Antipasto means "before the meal" and what could possibly be better that starting a meal with this spectacular pasta salad? Well, BEING the meal and this Antipasto Tortellini Salad is the perfect pasta dish for your summer get-together, lunch or dinner.

      My latest summer obsession is a fusion of your favorite antipasto together with a pasta s Antipasto Tortellini Salad

      Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

      The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

      8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

      Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

      And we have included kitchen tips to make dinnertime less stressful.

      We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

      My latest summer obsession is a fusion of your favorite antipasto together with a pasta s Antipasto Tortellini Salad

      Helpful Tips to make Antipasto Tortellini Salad:

      • Meats and cheeses can be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/2” thick).
      • Recipe can be halved.
      • Salad can be prepped ahead several days ahead by preparing the dressing, placing in the refrigerator in a resealable container.  Cut meats and cheeses and refrigerate.  On the day you wish to serve (or the day before) cook tortellini and prepare salad. Antipasto Tortellini Salad will keep for several days to a week in the fridge. It is even better the next day.
      • To lighten this pasta salad up you can add fresh veggies. My favorite additions are English cucumbers, yellow and orange bell peppers and then double the onion and tomatoes called for in the recipe.

      What you will need to make Antipasto Tortellini Salad:

      • Large Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.
      • Whisk-  I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
      • Large Pot- 

      Enjoy!

      With love from our simple kitchen to yours. 


      Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

      Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  
      My latest summer obsession is a fusion of your favorite antipasto together with a pasta s Antipasto Tortellini Salad

      Check out more of our favorite tortellini salad recipes: 






      Yield: 10 Cups

      Antipasto Tortellini Salad

      My latest summer obsession is a fusion of your favorite antipasto together with a pasta salad that is tossed with an amazing homemade zippy Italian dressing that will make your tastebuds sing. This easy recipe for Antipasto Tortellini Salad will become your new favorite. I can't stop eating it, it's so good!

      Ingredients

      Zesty Italian Dressing

      Instructions

      1. Prepare the dressing:  In a large bowl combine dressing ingredients. Whisk until well combined.  Set aside.
      2. Bring a large pot of water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine. The tortellini will soak up some of the dressing and give it an amazing flavor.
      3. While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4-1/2” in size.
      4. Reserve cheese until pasta is completely prepared (or it may melt from the heat of the pasta). Add cut up meat to tortellini and gently stir until well combined.  Toss in tomatoes, onion, artichoke hearts and olives. Add cheese. Stir to combine.
      5. Refrigerate until ready to serve (up to overnight).
      6. Serve and enjoy.

      DONNA'S NOTES

      1. Meats and cheeses can be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/2” thick).
      2. Recipe can be halved.
      3. Salad can be prepped ahead several days ahead by preparing the dressing, placing in the refrigerator in a resealable container.  Cut meats and cheeses and refrigerate.  On the day you wish to serve (or the day before) cook tortellini and prepare salad. Antipasto Tortellini Salad will keep for several days to a week in the fridge. It is even better the next day.
      4. To lighten this pasta salad up you can add fresh veggies. My favorite additions are English cucumbers, yellow and orange bell peppers and then double the onion and tomatoes called for in the recipe.
      https://zeromediasystem.blogspot.com//search?q=hawaiian-tortellini-salad-recipe
      Recipe developed by Donna Elick
      Copyright ©2015 – All rights reserved.



      Disclosure:  This is a sponsored post in partnership with STAR Fine Foods.  All opinions are my own. This summer we are partnering with Star Fine Foods. Their products are absolutely staples in my pantry. I am so excited to share one of our favorite brands with you, again. Keep an eye out for more fantastic recipes to come.    

      Originally published 7/28/15.
      Sumber https://www.theslowroasteditalian.com
      Pada 3:34:00 PM 0 komentar
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      Italian Beef Recipe (Crock Pot) + Video

      Make this Italian beef recipe for tender roast beef in a crock pot, then make sandwiches with sweet peppers and melted cheese. SO delicious!

       
      I love cooking beef in my slow cooker. Not only is it quick and easy, but the meat comes out fork tender and delicious every time I make it.

      If you want more crockpot beef recipes, you have got to try my Crock Pot Beef Stroganoff. Hearty and flavorful with beef, mushrooms, onions, and garlic that are slow-cooked all day long!!!

      Or, my Slow Cooker Beef Bourguignon is full of delicious and tender veggies, with juicy, melt in your mouth beef cooked in wine. And, it's incredibly easy to make.

      Slow Cooker Beef Brisket is a simple recipe that is wonderfully juicy, exploding with flavor, smothered with spices, oven seared then simmered in the crockpot until it is melt-in-your-mouth-tender.

      How to make the Italian Beef Recipe

      Slow cook a boneless beef chuck roast in your crockpot with bouillon and seasonings until it is fork-tender.

      Then, shred the meat and serve on toasted hoagie rolls with provolone cheese for a simple, but delicious dinner.

      Ingredient notes for Italian Beef Sandwiches

      What cut of beef is best for Italian beef?

      I use chuck roast in this recipe because it comes out perfectly tender when cooked in the slow cooker. But, you could also substitute a rump roast or another type of boneless beef roast if you prefer.

      What type of bread is best for Italian beef sandwiches?

      I love hearty sandwiches on hoagie rolls. But, you can use any thin sandwich-type roll if you don't have hoagie rolls.
      • Brioche sandwich roll
      • Ciabatta oblong bun
      • French torpedo roll
      • Italian sandwich roll

      Serving the sandwiches on slices of sandwich bread is not recommended. The bread will not be sturdy enough to hold all of the shredded beef and peppers.


      About the broth

      You can substitute 3 cups of boiling beef stock for the water and bouillon, but the bouillon gives it a really great flavor!

      I would still add a few teaspoons of the bouillon or beef base when making this Italian beef recipe.

      What types of cheese can I use?

      We love the taste of provolone cheese on our sandwiches. But, you can use another type of meltable cheese if you prefer. Good substitutions are mozzarella or cheddar cheese.

      Kitchen tools / equipment for making the recipe
      • Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and let's face it, it makes comfort food taste even better!
      • Shredding forks
      • Baking sheet


      Frequently Asked Questions

      What is au jus?

      The French word, Au jus translates in English to “with juice”. It refers to beef that is served along with the liquid secreted as the beef cooks.

      How to store leftovers

      Store the cooked Italian beef in the refrigerator in a tightly covered container. It will stay good for up to three to four days this way.


      Can you freeze crockpot Italian beef?

      To extend the storage time, you can easily freeze your leftovers. Just place the meat in a freezer bag or wrap it tightly with aluminum foil and store it for up to two to three months for the best quality.

      To reheat your leftovers after storing them, you will need to allow them to thaw in the refrigerator overnight.

      Then, place the leftover beef and the broth in a pan covered with aluminum foil. Bake until it is warmed through and serve it on toasted rolls.


      Serving suggestions

      We top our Italian Beef Sandwich with roasted red peppers and mild banana peppers.

      But, if you want a slightly different taste, you can top it with your favorite giardiniera.

      If you're wondering what to serve with this Italian beef recipe, traditionally, you would serve French fries. But, here are a few alternative options to consider:

      Enjoy!

      With love from our simple kitchen to yours. 


      Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

      Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  



      Watch the recipe video

      Want to see just how easy it is to make this recipe? Check out our video at the top of this post!



      Yield: 8
      Author: Donna Elick
      Print
      then make sandwiches with sweet peppers and melted cheese Italian Beef Recipe (Crock Pot) + Video

      Italian Beef Recipe (Crock Pot)

      Make this Italian beef recipe for tender roast beef in a crock pot, then make sandwiches with sweet peppers and melted cheese. SO delicious!
      Prep time: 20 MinCook time: 5 HourTotal time: 5 H & 20 M

      Ingredients

      • 3 cups of boiling water
      • 5 cubes of beef bouillon
      • 1 tablespoon Worcestershire Sauce
      • 2 teaspoons ground black pepper
      • 2 teaspoons garlic powder
      • 1 1/2 teaspoons onion powder
      • 1 1/2 teaspoons dried oregano
      • 1 1/2 teaspoons dried parsley
      • 1 1/2 teaspoons dried basil
      • 1 teaspoon crushed red pepper (to taste)
      • 1/8 teaspoon ground thyme
      • 1 (3 pound) boneless beef chuck roast, trimmed of most fat
      Sandwich Fixin’s
      • 8 hoagie rolls
      • 16 slices provolone cheese
      • 1 (16 ounce) jar roasted red peppers, sliced
      • 1 (16 ounce) jar mild sliced pepper rings

      Instructions

      1. Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
      2. Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
      3. When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
      4. Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
      5. Serve and enjoy.
      DONNA'S NOTES
      1. To extend the storage time, you can easily freeze your leftovers. Just place the meat in a freezer bag or wrap it tightly with aluminum foil and store it for up to two to three months for the best quality.

        To reheat your leftovers after storing them, you will need to allow them to thaw in the refrigerator overnight.

        Then, place the leftover beef and the broth in a pan covered with aluminum foil. Bake until it is warmed through and serve it on toasted rolls.
      Recipe developed by Donna Elick for
      Copyright ©2014 – All rights reserved.


      Originally published July 2014, updated and republished September 2020

      then make sandwiches with sweet peppers and melted cheese Italian Beef Recipe (Crock Pot) + Video

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