Braised Italian Beef Parmesan Biscuit Sandwiches
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Braised Italian Beef Parmesan Biscuit Sandwiches

Braised Italian Beef Parmesan Biscuit Sandwiches

Tomato-braised beef chuck with quick-pickled vegetables on a Pillsbury™ Biscuit with parmesan topping is a fabulous mix of delicious!

Servings: 12 servings (1 serving = 1 sandwich)
Braised Italian Beef
INGREDIENT
WEIGHT
MEASURE
Beef chuck roast, boneless
3 lb
Salt
1 tsp
Black pepper, ground
1/2 tsp
Vegetable oil
1 Tbsp
Yellow onions, small diced
3 oz
1/2 cup
Garlic, minced
2 Tbsp
Red wine
2 oz
1/4 cup
Diced tomatoes, canned
1 lb 12.00 oz
3 cups
Beef stock
8 oz
1 cup
Italian seasoning
1/2 tsp
Quick Pickled Vegetables
INGREDIENT
WEIGHT
MEASURE
White wine vinegar
8 oz
1 cup
Extra virgin olive oil
1.50 oz
1/4 cup
Granulated sugar
2 Tbsp
Yellow onions, thin julienne-sliced
3.50 oz
1 cup
Carrots, thin julienne-sliced
3.50 oz
1 cup
Bell peppers, thin julienne-sliced
3 oz
1 cup
Castelvetrano olives, sliced
2 oz
1/2 cup
Bay leaves, dried
2 each
Salt
1/2 tsp
Black pepper, ground
1/4 tsp
Parmesan Biscuits
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Frozen Biscuit Dough Southern Style, 2.2 oz (06252)
1 lb 10.00 oz
12 each
Extra virgin olive oil
2 Tbsp
Parmesan cheese, shredded
3 oz
3/4 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Arugula greens
2 oz
3 cups
Braised Italian Beef
  1. Season beef chuck roast with salt and pepper then pre-heat a rondeau pan over medium-high heat.
  2. Add vegetable oil to pan; sear beef on each side until golden brown (approx. 3-4 minutes).
  3. Remove beef from pan and reduce heat to medium; add onions and garlic allowing to sweat for 2-3 minutes or until cooked through.
  4. Add red wine and gently scrape with spoon to deglaze pan; add diced tomatoes and cook 3-4 minutes.
  5. Mix in beef stock and Italian seasoning then bring to a boil. Return roast to pan, cover and bake in oven as directed below until meat easily pulls apart.
  6. Allow beef to cool and shred, mixing into pan juices; hold hot or refrigerate and reheat for service.
BAKE:
TEMP
TIME
Convection Oven*
300°F
100-120 minutes
Standard Oven
350°F
100-120 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 50 minutes of baking.
Quick Pickled Vegetables
  1. Combine vinegar, olive oil and sugar in saucepan; bring to a boil.
  2. Stir together onions, carrots, peppers, olives, bay leaves, salt and pepper in metal 6-pan.
  3. Pour in boiling pickling liquid and allow to "cook" at room temperature for 1 hour.
Parmesan Biscuits
  1. Thaw biscuit dough, covered, either at room temperature approx. 15-30 minutes until flexible or refrigerate overnight.
  2. Flatten or roll biscuits (to 1/2-inch thickness) into desired sandwich shape; brush with olive oil and spread evenly with 1 Tbsp parmesan cheese.
  3. Bake on greased flat-top griddle, preheated to 350°F, cooking 3-4 minutes per side or until golden brown and cooked through.
  4. Slice biscuits in half and keep warm.
Assembly
  1. Build sandwiches layering on 3 oz shredded beef, 1 oz (1/4 cup) Quick Pickled Vegetables and 1/4 cup arugula; serve immediately.

  • Serve with your favorite herby sauce for variety if desired.

  • Add hot peppers to the pickled vegetable mix for an added kick.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 sandwich
Calories
500
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
12g
59%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
1230mg
51%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
7g
Protein
27g
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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