Homemade Eye-Tailyun Beef Sammiches

[Ares]

Anyone ever do homemade Italian beef by just heating deli roast beef in a beef broth (or other) mixture?

I was considering this as a change of pace option but wasn't sure how/if I should fancy-up the mixture, and how long do you heat(cook?) it typically?

Maybe some pre-baked or pre-grilled green or red pepper and provolone as toppings.

CC: @HeHateMe

PS: The correct way to say Italian is Eye-Tailyun, just trust my grams.

 

[HeHateMe]

Anyone ever do homemade Italian beef by just heating deli roast beef in a beef broth (or other) mixture?

I was considering this as a change of pace option but wasn't sure how/if I should fancy-up the mixture, and how long do you heat(cook?) it typically?

Maybe some pre-baked or pre-grilled green or red pepper and provolone as toppings.

CC: @HeHateMe

PS: The correct way to say Italian is Eye-Tailyun, just trust my grams.

Do it with rare London broil fresh sliced. Just get it wet in the boiling broth

 

[Ares]

Do it with rare London broil fresh sliced. Just get it wet in the boiling broth

I was moreso going for a cheap alternative use of my deli roast beef and other materials.

 

[HeHateMe]

I was moreso going for a cheap alternative use of my deli roast beef and other materials.

I was moreso going for a cheap alternative use of my deli roast beef and other materials.

It's literally at the deli counter. Don't tell me you're tryna use Carl Buddig meat?

 

[Penny Traitor]

It's literally at the deli counter. Don't tell me you're tryna use Carl Buddig meat?

My local spot actually carries Vienna Beef. I just wait for a sale drop and BOOM!

I have attempted Itailan beef with cheap stuff and whatever was in the spice rack.

Make sure it's cut thin and hope you nail you spices in the broth. Black pepper, red pepper flakes, garlic & onion powders with some oregano & thyme in a canned beef broth will do it.

Just cook the broth, take it off the heat and stir your beef around in there till you see the color change to your liking.

It's far from great, but it's good, quick and easy.

Maybe roasted peppers to disguise the poverty beef & broth combo???

 

[HeHateMe]

My local spot actually carries Vienna Beef. I just wait for a sale drop and BOOM!

I have attempted Itailan beef with cheap stuff and whatever was in the spice rack.

Make sure it's cut thin and hope you nail you spices in the broth. Black pepper, red pepper flakes, garlic & onion powders with some oregano & thyme in a canned beef broth will do it.

Just cook the broth, take it off the heat and stir your beef around in there till you see the color change to your liking.

It's far from great, but it's good, quick and easy.

Maybe roasted peppers to disguise the poverty beef & broth combo???

Or you just get some badim roundt an roast it up yerself at for nindtee nine a pound

 

[Penny Traitor]

Or you just get some badim roundt an roast it up yerself at for nindtee nine a pound

Well yeah I could or you could, but where does that leave the OP with his Sara Lee roast beef that has been sitting in the cold cuts drawer too long and will probably taste too much like decay if it doesn't bathe in boiling garlic water first????

 

[Ares]

It's literally at the deli counter. Don't tell me you're tryna use Carl Buddig meat?

I just use the pre-cut from the case like an animal lol

 

[HeHateMe]

I just use the pre-cut from the case like an animal lol

I just don't think that ultra processed deli meat will hold up to a gravy bath very well.

 

[Ares]

I just don't think that ultra processed deli near will hold up to a gravy bath very well.

This is good to know, maybe I will take my ear buds out and stop raging to Wolf Totem long enough to order 2lbs of decent beef.

I just fucking hate the grocery store these days lol.

 

[Xuder O'Clam]

I would go for a French Dip, or Beef Dip, instead of submerging deli meat in broth, just use the broth to dip the sammich.

 

[Ares]

I would go for a French Dip, or Beef Dip, instead of submerging deli meat in broth, just use the broth to dip the sammich.

Dis much better idea, I do love a French dip.

 

[Hawkeye OG]

Not related to beefs, but I like getting day old Jimmy John’s bread (they are like 1 buck a loaf) and toasting them for a nice turkey melt. Really any sandwich you’d like tbh

 

[DC]

Do they still make Carl budding ham? Holy shit. Mom made SOS or chipped "beef" on toast growing up and it was amazing. I miss that ***** sometimes.

 

[Hawkeye OG]

Do they still make Carl budding ham? Holy shit. Mom made SOS or chipped "beef" on toast growing up and it was amazing. I miss that ***** sometimes.

Sir, the correct name is “Shit on a shingle”

 

[Ares]

My Grams called it "Cream Chip Beef"

Is a WW2 sailor's diet still valid?

 

[DC]

Sir, the correct name is “Shit on a shingle”

That's what the SOS stands for. Maybe it should properly be SOAS

 

[BearFanJohn]

Wife had a great recipe. She doesn’t remember where it is. It isn’t very hard but takes time. We had an industrial slicer at home for many years and made them many times. The slicer isn’t necessary but it helps. If I can find it I’ll post it.

 

[ijustposthere]

My local spot actually carries Vienna Beef. I just wait for a sale drop and BOOM!

I have attempted Itailan beef with cheap stuff and whatever was in the spice rack.

Make sure it's cut thin and hope you nail you spices in the broth. Black pepper, red pepper flakes, garlic & onion powders with some oregano & thyme in a canned beef broth will do it.

Just cook the broth, take it off the heat and stir your beef around in there till you see the color change to your liking.

It's far from great, but it's good, quick and easy.

Maybe roasted peppers to disguise the poverty beef & broth combo???

Probably would taste better with beef bone broth.

 

[Anytime23]

PATHETIC