Barbecued pork or beef are delicious options when it comes to sandwiches. But why stick with the standard barbecue sauce when you can crank things up a notch and use an Italian tomato sauce?
There’s nothing I like more than pulled pork or barbecued beef sandwiches. I love the tanginess of the barbecue sauce. I love how the meat is so tender, it just falls apart. I love how the French rolls soak up the sauce so you don’t need any extra condiments.
There are so many reasons I love a good barbecued beef sandwich, I couldn’t possibly list them all here. But one thing I’d never considered when it came to these types of sandwiches was using a thick tomato sauce. Yes, I love the sweet tanginess that comes from the barbecue sauce but the tomato sauce filled with all those Italian spices brought the sandwich to a whole new level. It was like a nice piece of French bread dipped in a thick hearty Bolognese, but without all that heavy pasta. It was absolutely delicious, and I can’t wait to make it again.
Italian beef sandwiches
- 1 (3 pound) boneless beef roast
- 1 (15 ounce) can tomato sauce
- 1 tablespoon basil
- 1 tablespoon oregano
- 2 green bell peppers, sliced
- 2 onions, chopped
- 3 tablespoons of Philadelphia Italian herb and cheese cooking cream
- 10 sandwich rolls, split and toasted
- Place the roast in a 5-quart slow cooker. Pour the tomato sauce over the meat. Stir in the cooking cream. Top the roast with the peppers, onions, basil and oregano. Cover and cook on high for five to six hours.
- About 30 minutes before the meat is done cooking, transfer the roast to a cutting board and shred with a couple of forks. Return the shredded meat to the slow cooker and cook for 30 more minutes.
- Spoon the shredded meat, sweet peppers and onions onto the bottom half of each roll. Spoon some of the tomato sauce over the meat, top with the top half of the roll and serve.