Open-Faced Italian Brisket Sandwiches

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  • 15 min prep time
  • 10 hr 15 min total time
  • 11 ingredients
  • 10 servings

Ingredients

3
lb fresh beef brisket (not corned beef), partially frozen
1
medium onion, quartered, sliced
1
can (19 oz) ready-to-serve tomato basil or hearty tomato soup
2
tablespoons cornstarch
2
tablespoons packed brown sugar
1/2
teaspoon Italian seasoning
1/8
teaspoon ground red pepper (cayenne)
2
tablespoons Worcestershire sauce
10
slices (1/2 inch thick) Italian bread
10
slices (1 oz each) provolone cheese
2
tablespoons chopped fresh parsley

Directions

  1. 1 Cut beef diagonally across grain into thin slices. In 3 1/2- or 4-quart slow cooker, place beef. Add onion.
  2. 2 In medium bowl, mix soup, cornstarch, brown sugar, Italian seasoning, red pepper and Worcestershire sauce until smooth. Pour over beef and onion.
  3. 3 Cover; cook on Low heat setting 10 to 12 hours.
  4. 4 To serve, place 1 slice of bread on each individual plate. Top each with slice of cheese. Spoon about 3/4 cup beef mixture over each. Sprinkle with parsley.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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