I bought a nice looking Angus eye round a while back atg Sam's Club, with the intention of making some Italian beef sandwiches with it. I finally got around to making it up, starting yesterday. I precooked the eye round on my MAK, using some really great smelling cherry pellets from Lumber Jack. I cooked the eye round to about 125 IT. I pulled it off the grill and wrapped in foil and tossed into the fridge overnight. This morning I broke out my slicer and thin sliced that great looking piece of meat. I received several packages of Louie’s Italian Beef Au Jus Seasoning, if I recall correctly, from Chili. He sent me some the last time I made this wonderful meal. This meal is dedicated to you, my friend. Unlike Sparky, I will make this a “talky”.
This is the eye round, fresh off the MAK.
A peek at the inside of the eye round before I started slicing.
A pile of goodness, waiting to be dropped into the crock pot.
Here is the Louie’s Italian Beef Au Jus Seasoning I used.
The seasoning was mixed up in the crock pot, and the meat was added next.
Based on the last time I made this, I decided to add three thinly sliced sweet onions and a jar of pepperocini, juice and all.
A “peek” at everyone in the pool after about an hour.
The smells coming from the crock pot filled my whole house. Dinner was going to be really good tonight!!
Time to start putting my plate together. First, a hoagie roll sliced, layered with provolone cheese and under the broiler to melt the cheese.
Here is my plate, ready to eat!! I layered the Italian beef with onions and pepperocini on top of the melted cheese on the hoagie
roll. To make it a complete meal, I added some Giadineria (have to have some veggies) and of course, a few tater chips.
I should have worn a bib. As it was, I ended up having to use
three paper towels. This was one drippy/messy meal!! But worth every drip! If you haven’t tried Italian beef, you should give it a try.
Art
