Skip to main content

Italian Beef Sandwiches


I is for Italian Beef Sandwiches!

This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

We're having weird weather that keeps hovering between winter and spring. On the nicer days I want fast meals so that I can spend more time outside. I had Taste of Home's Italian Steak Sandwiches on the to-do list and decided this week was the perfect time!


Now, don't come at me saying this is not an "authentic" Italian Beef or Steak Sandwich or Chicaco Beef because it doesn't have this or does have that. It's absolutely delicious and the name comes from the recognizably Italian ingredients like oregano, basil, crushed red pepper flakes, provolone. 

How'd I get my garlic so perfectly minced? I cut a bit off both ends of each clove, slipped the peel off and then crushed it with a garlic rocker. I have garlic presses too but the ease of use of this gadget and the absolute quickness that it comes clean really can't be beat.


I didn't make major changes to the recipe. I had semi-dried basil and parsley on hand so I used those.  I also wanted a hearty base so I used some ciabatta.  It would also be amazing on garlic bread!


I put the provolone on the bottom half of the rolls so that as I piled on the beef and juices the cheese started to melt.  You can always pre-melt it under the broiler too. 


I added a nice layer of beef and then spooned some of the broth over.  Add on some more beef, then more broth.  Top with  more beef, then more broth. Repeat until you have the desired level of deliciousness then add the top of the ciabatta roll.

You can pour the excess broth into cups for dipping. I added more crushed red pepper flakes to mine because I really like things spicy!

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their I recipes this week! Check them out using the links down below!  


Italian Beef Sandwiches

Italian Beef Sandwiches
Author: Jolene's Recipe Journal


  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 pound sliced deli roast beef
  • 1/2 cup reduced sodium beef broth
  • 2 tablespoons red wine or additional beef broth
  • 2 teaspoons semi dried parsley flakes
  • 2 teaspoons semi dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 4 Ciabatta rolls, split
  • 4 slices provolone cheese


  1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute.
  2. Add roast beef, broth, wine and seasonings; heat through.
  3. Place cheese on bottom half of rolls. Add beef; drizzle with broth mixture. Top with other half of roll.

Recommended Products

Italian beef, cheese
Sandwiches, lunch, dinner


So easy using the deli roast beef. I love Italian Beef Sandwiches.
Camilla Mann said…
I love the shortcut of using roast beef from a deli! Genius.
I love that this uses much more texture than soft mushy rolls. This would definitely be my kind of matter what the weather!!!
Mayuri's Jikoni said…
Jolene you are so right about the weird weather, imagine it is snowing right now and it's almost the end of April. Where is Spring? I too like to make quick meals on nicer days so we can spend that time in the sun. And sandwiches fit the bill.
Karen said…
Authentic? Who cares? It looks amazing! That sandwich is gorgeous! Perfect for a picnic.

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f