Recipes · American · Burgers and Sandwiches
Italian Beef Sandwich
One serving has 506 kcal and 37 g protein, and at least a fifth of a woman's daily need of cobalamin (186%), zinc (140%), selenium (83%), niacin (72%), pyridoxine (60%) and phosphorus (52%). Ready in 195 minutes.
- Preparation: 15 min
- Cooking: 180 min
- Makes: 1 serving (345 g)
- Difficulty: Hard
- Diets: Dairy-free, High protein
- Contains: beef, celery, gluten
Ingredients
- 150 g Beef chuck, raw
- 80 g Beef broth
- 4 g Garlic, raw
- 0.3 g Oregano, dried
- 0.3 g Black pepper
- 0.3 g Salt
- 70 g Bread, Italian
- 30 g Roasted red peppers, jarred
- 10 g Jalapeño peppers, pickled
Method
- Season the beef chuck all over with the garlic, oregano, salt and pepper.
- Slow-roast at 150°C (300°F), covered, with a little of the beef broth in the pan, until very tender and shreds easily, about 2.5-3 hours.
- Rest the beef briefly, then slice it very thinly against the grain.
- Warm the remaining beef broth with the pan juices from roasting to make a well-seasoned jus, and dip the sliced beef in it to soak.
- Pile the hot, juice-soaked beef onto the Italian roll.
- Top with the roasted red peppers and pickled jalapeños (a stand-in for giardiniera, pickled mixed vegetables), and serve with extra jus for dipping.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 506 kcal | 24% |
| Carbohydrates | 37.1 g | |
| Water | 242 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 36.9 g | 77% |
| Tryptophan | 0.33 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2.4 g | |
| Lysine | 2.5 g | |
| Methionine | 0.82 g | |
| Cystine | 0.31 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 1 g | |
| Valine | 1.3 g | |
| Histidine | 0.94 g | |
| Fat | 23.2 g | |
| Monounsaturated | 10.6 g | |
| Polyunsaturated | 1.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.7 g | |
| Saturated | 9.3 g | |
| Trans-Fats | 1.3 g | |
| Cholesterol | 99 mg | |
| Calcium | 124 mg | 12% |
| Copper | 0.27 mg | 30% |
| Iron | 6.4 mg | 35% |
| Magnesium | 55.4 mg | 18% |
| Manganese | 0.55 mg | 31% |
| Phosphorus | 363 mg | 52% |
| Potassium | 710 mg | 15% |
| Selenium | 45.9 µg | 83% |
| Sodium | 1,539 mg | |
| Zinc | 11.2 mg | 140% |
| Thiamin (vitamin B1) | 0.55 mg | 50% |
| Riboflavin (vitamin B2) | 0.51 mg | 46% |
| Niacin (vitamin B3) | 10 mg | 72% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 26% |
| Pyridoxine (vitamin B6) | 0.78 mg | 60% |
| Folate (vitamin B9) | 84.6 µg | 21% |
| Cobalamin (vitamin B12) | 4.5 µg | 186% |
| Choline | 110 mg | 26% |
| Vitamin A | 22.6 µg | 3% |
| Vitamin C | 16.2 mg | 22% |
| Vitamin D (D2 + D3) | 7.5 IU | 1% |
| Vitamin E | 0.57 mg | 4% |
| Vitamin K | 8.1 µg | 9% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.6 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.