Saturday, February 13, 2010

Italian Beef Sandwiches

Prep time 10 min
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.

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