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Italian Beef Sandwich

Satisfying that caveman urge by sinking your teeth into a beefy Italian sandwich that's smothered in melted cheese. Slap piles of this juicy meat between two thick-cut pieces of bread, and top with caramelized peppers and onions for a molto delizioso meal.

  • Difficulty2/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves6
  • Recommended HardwoodAlder


Lean, boneless Beef Roast (Sirloin or Top Round)1 (4-lb.)
Olive Oilas needed
Garlic, thinly sliced4 cloves
Traeger Prime Rib Rub1 1/2 Tbsp.
Italian Seasoning2 tsp.
Onion, halved and thinly sliced1
Beef Broth or Bouillon6 cups
Hoagie-style Buns (for sandwiches)8
Red or Green Bell Peppers or Banana Peppers, thinly-sliced, fried in olive oil2 cups
Bottled Giardiniera (Italian pickled vegetables; optional)1 cup


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Combine the Traeger Prime Rib Rub and the Italian seasoning in a small bowl. Coat the meat with olive oil. Season with the spice mixture.

With a paring knife, cut small slits in the roast and insert the garlic slices. Put the meat on a rack in a 9- by-13 inch baking pan. (If you don't have a rack, rest the meat on an improvised rack made out of onion wedges.)

Lay the onion slices in the pan and pour in the beef broth. Roast the meat until the meat reaches a temperature of 145 degrees F, 2 hours or more. (Time will depend on the thickness of your roast.) If the bouillon seems to be evaporating too quickly, add a little water to it. You do not want the bottom of the pan to dry out as the juices are an important part of the sandwich.

Let the meat and juices come to room temperature. Wrap the meat in plastic wrap and tip the juices into a covered container. (Keep or discard the onions.) Chill in the refrigerator for several hours, preferably overnight.

Thinly slice the roast across the grain, preferably on a meat slicer. Skim any solid fat off the juices. Pour the juices into a skillet and reheat. (You should have at least 3 cups. If not, add a bit more beef broth or bouillon.)

Using tongs, dip a few slices of meat into the juice and arrange on the hoagie. If you like your sandwich very wet, carefully dip the cut sides of the bread in the juice before topping it with meat.

Add fried peppers and giardiniera, if using. Serve additional juice on the side, if desired.

  • Difficulty2/5
  • Prep time20 mins
  • Cook time2 hrs
  • Serves6
  • Recommended HardwoodAlder

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