I made a trip out to the store earlier & found an awesome deal on Sirloin Tip Roast. I have been craving some Italian Pepperoncini Beef Sandwiches for a while now, so I immediately picked out a nice roast, & went to check out – hurrying home so I would have time for it to slow cook. I adore these sandwiches, and so does everyone else that has tried them. Every time I prepare these, my oldest daughter exclaims ‘Now, that’s a sandwich!’. Gotta love her! And, you just gotta love these!!
For the Italian Pepperoncini Shredded Beef, you will need 1 (2lb) Sirloin Tip Roast, 1 cup of beef broth, 1 (16oz) jar of pepperoncini, 1/4 cup of Italian dressing, & my recipe for Italian Spice blend. The Italian Spice blend consists of 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp sugar, 4 tbsp Italian Herbs, 1 tsp celery salt, 1 tsp black pepper, & 2 tbsp salt.
Pour in the juice from the jar of pepperoncinis & 1/4 cup of Italian Salad Dressing. Pull off – or cut off -the stems of the peppers & add those in the mix as well.
Put the sauteed onions to the side while we work on the dough. I use my bread maker for this because it makes the job much easier. Place 3/4 cup warm milk, 1/4 cup warm water, 4 tablespoons melted butter, 2 tsp salt, 3 tbsp sugar, 1 tbsp onion powder, 1/4 cup ground oats, reserved sauteed onions, 3 cups of all purpose flour, & 1 (.25oz) packet of yeast into the pan of your bread maker in the order suggested by the manufacturer. I have the ingredients listed in the order that I put them in mine (a Sunbeam bread machine).
After the dough has risen – slice up a medium onion & saute until nice & browned.
Combine 1 egg white with 1 tbsp of water – brush on top of the risen rolls. Then top with the sauteed onions.
Bake for 15-20 minutes at in a 325 degree oven. Remove & let cool before slicing in half.
When you are ready to serve these awesome sandwiches, slice open the rolls & top with the shredded meat & a couple slices of white cheese. I have used Monterrey Jack, Provolone, & Swiss – and they are all delightful. I also saute up another large onion to go on top of the meat.
Serve it by itself, or along side a bowl of the Au Jus. Either way, this is delish!
For the shredded beef:
- 1 (2 pound) boneless sirloin tip roast, seared on each side
- Italian Spice Blend (recipe below)
- 1 cup beef broth
- 1 (16 ounce) jar pepperoncini, undrained
For the Italian Spice Blend:
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon white sugar
- 4 tablespoons Italian Herbs (Italian Seasoning)
- 1 teaspoon ground black pepper
- 1/4 teaspoon celery salt
- 2 tablespoons salt
For the Onion Sandwich Rolls:
- 3/4 cup lukewarm milk
- 5 tablespoons lukewarm water
- 4 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 3 tablespoons white sugar
- 1 tablespoon onion powder
- 2 large onions, (1 diced & 1 sliced) sauteed – and divided
- 1/4 cup oats
- 3 cups all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 egg white
- 1 tablespoon water
Place the milk, water, butter, salt, sugar, onion powder, diced sauteed onion, oats, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
When the cycle has completed, remove the dough from the machine & cut into 8 equal pieces, and form into balls or oblong hoagies. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 60 minutes.
Preheat the oven to 325 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining sliced sauteed onion.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.