- Smoked Beef Tenderloin
- Italian seasoning
- 0.7 ounce packet of italian dressing mix
- 14.5 oz of beef broth
- Ground pepper
- 1 or 2 bay leaves
- Garlic Salt
- 1 yellow onion
- Assorted peppers (2 banana, 1 green chili, 1 jalapeno, 1 habanero)
- Hogie buns
- Mozzarella cheese
I had three chunks of smoked roast beef over that weighed about 6 lbs.
Since I planned on slow cooking it for a few hours I sliced it about 1/4″ thick. Wow! Does that look awesome or what? Yeah, I ate the ends right after taking this picture.
I placed the sliced tenderloin in to the slow cooker and added the beef broth and 1 cup of water. I think I my try some red wine instead of water next time.
I added the Italian dressing mix, garlic salt, ground pepper, bay leaves and Italian seasoning.
This is what it looked like about an hour after it started cooking. The house smelled so good at this point, my mouth would periodically start watering.
After the meat had simmered for about three hours I couldn’t stand it anymore and decided to make a sandwich. To make the topping I used onion, garlic and assorted peppers.
I thinly sliced the peppers and onion and tossed them in a bowl with the minced garlic.
I browned the mixture for about 4 minutes over medium high heat. I kept moving it around so it would not burn.
I had preheated the oven to broil (500 degrees) and placed the buns in the oven for about 5 minutes. Keep an I on them. They can go from perfect to burnt very quickly.
I placed a good helping of the Italian Beef mixture onto the toasted bun and then topped it with the peppers and onions.
Then I topped the whole thing with about 1/2 cup of shredded Mozzarella and returned it to the oven to melt the cheese.
I served the sandwiches with some juice from the slow cooker and a side of salt and vinegar chips. It was absolutely fantastic.