Saturday, February 13, 2010
Italian Beef Sandwiches
Total time 6 hr 10 min
Makes 8 servings
1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread (24 inch), cut into 8 pieces, partially split
DRAIN peppers, reserving 1/4 cup liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
SERVE in bread.
Recipe from Kraft Foods.
*We ate this with French bread made from the night before. Jeff loved them and gave it 5 stars. I liked them, too, but I give them 4 stars. They reminded me of Philly cheesesteak sandwiches. The prep time is a bit decieving--the intial prep is less than 10 min, but then before you serve them, you do have to take time to shred the beef.