Kicked Up Beef Dip Sandwiches

beefdip

BJ hit another home run cooking dinner last night. He’s gotten REALLY good at choosing awesome recipes that pack a major flavor punch. I would argue that choosing a good recipe to prepare is an important key in being a good home cook. Not everyone has that ability. If you don’t choose a good recipe to follow the end result won’t be tasty no matter how well you foliow it. You can’t always trust every recipe you see, and some basic knowledge of flavors and combos that work well together will take you far in the kitchen. That’s where BJ is. He is a total amateur cook, but he knows what sounds good and he can follow directions. More often than not this translates into a successful dinner, which is exactly what we had last night.

The Food Network is almost always on the TV in our house. Especially right now. I’m not exactly watching it all day long or anything, but it’s our background noise. BJ’s grown pretty accustomed to it and even catches himself paying attention from time to time. That’s how he discovered this recipe and decided he wanted to give it a whirl. Ree Drummond calls them Drip Beef sandwiches but I’m not a fan of the “drip” part. Sounds kinda gross to me. So since this is my blog and I just totally gave her the credit for the yummy goodness, let’s call them Kicked Up Beef Dip sandwiches. They’re delicious and super easy to get on the table. Perfect for BJ. He seared a chuck roast and then cooked it low and slow for five hours in a Dutch Oven with beef stock, fresh rosemary and chopped pepperoncini, with their juice. Just four ingredients. Pretty amazing. He let them cook for five hours, then shredded the beef and piled it high in deli rolls. We didn’t top the sandwiches with caramelized onions like the recipe calls for, although I’m certain it would have taken it to a whole other level. These are so good you will definitely want to add them to your rotation. You can’t beat a four ingredient recipe that tastes like you spent a ton of time perfecting it. It absolutely hits the spot at the end of a busy day.

Enjoy!

Kicked Up Beef Dip Sandwiches

One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar chopped or sliced pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls

  1. Sprinkle the chuck roast with salt and pepper.
  2. Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
  3. Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and sauté until light golden brown. Set aside.
  4. Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve.

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Mega Meaty Pizza Lasagna

A few weeks ago my mother-in-law celebrated her 50th Birthday in Santa Rosa Beach, Florida. It was an awesome week with my husband’s family. We rented a super cool beach house and kept it very low key. We ate in every night, played board games and celebrated 50 years of a very special lady. Really good times. For me, part of the fun was being the family chef for the week. As long as I’ve been in the family, I’ve never had the opportunity to really cook for them night after night. Sure, there have been meals here and there, but this was the first time I was able to hold them captive in the kitchen for an entire week. It was awesome!! We had burgers made with a combination of beef and bacon, biscuits with homemade sausage gravy, a good old fashioned low-country boil, steamed King Crab legs with drawn butter, a GIGANTIC mexican fiesta, and last but not least, my Mega Meaty Pizza Lasagna.

I have a few different lasagna recipes in my repertoire. One recipe I was given while visiting Italy and another that has become a huge hit on Pinterest, my Buffalo Ranch Chicken Lasagna. Both are great, but I knew neither would cut it as our first dinner at the beach. I needed to kick things up a notch to make sure this hungry bunch of meat-eaters left the table feeling satisfied. That’s when I recalled a lasagna recipe I’d seen from a cookbook my mother-in-law gave me that included ground beef, ground sausage and pepperoni. PEPPERONI! IN LASAGNA!! Yes, please! Taking that concept I added some ideas of my own and hit a serious home run. My family loved it and couldn’t get enough. I made it again a few days ago for some friends and heard more than once that it was the best lasagna they had ever tasted. I credit the pepperoni, it really does the job.

I wanted to share this easy recipe with you because if you’re anything like me, you would love to be known for your amazing, meaty, decadent, cheesy, pepperoni-laced lasagna. Is there anything better to be known for? Enjoy!!

mega meaty lasanga

Ingredients:

1 lb. lean ground beef
1 lb. Italian sausage (mild)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb. pepperoni, roughly chopped
14.5 oz. can diced tomatoes
12 oz. can tomato paste
2 cups water
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1⁄4 teaspoon all-spice
1 tablespoon Worcestershire sauce
16 oz. box no-­‐boil lasagna noodles
1 lb. mozzarella cheese
16 oz. ricotta cheese
1 cup grated parmesan

  1. Preheat oven to 350°F.
  2. In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil.  Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano, all-spice and Worcestershire. Simmer, uncovered, for 30 minutes.
  3. In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
  4. Bake for 40 minutes or until lightly browned and bubbling.
  5. Let stand for 15 minutes before serving.