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

Muir Glen™ 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
Muir Glen™ Organic Diced Tomatoes, canned (26074)
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.
  6. Return roast to pan, cover and bake in oven as directed below until meat easily pulls apart.
  7. 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. Note nutrition information may change. 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.

Reviews

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