Argo cornstarch, baking powder, baking soda, barilla pasta, beef chuck roast, beer, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Italian salad dressing mix, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Provolone cheese, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, pepperoncini peppers, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, sandwich buns, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Long ago, I visited Italy with my family. We toured the European countries via a cruise and enjoyed every day we were at a port and even at sea. One day, we were in Naples, Italy and we did not have to be on our ship for another two hours. We were a bit bored since we had already seen everything we could within walking distance and were a bit hungry. So, we decided to hit up a new restaurant.
As we searched for a place, we looked for something that would not be too filling, but would still be totally delicious. We wanted to save room for dinner that would be on the ship in not a very long time. We found a tiny little sub shop and decided to give it a go. It was the perfect afternoon snack. We ordered an Italian beef sandwich. What was given to us was the juiciest beef I have ever eaten in my life. That beef was placed in a hoagie style roll that was soft with a little bit of a crusty crunch. And it was lathered with fried onions and a sprinkle of cheese. My gosh, it was the best sandwich ever.
Photo and recipe courtesy of The Farmhouse Cooks.
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