Italian Drip Beef

Page: thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/

| Course Type: Main Courses

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I made this for a family gathering and it was devoured. I cooked the Italian Drip Beef on Sat. in the oven and put into the fridge overnight. On Sunday I removed most of the fat and reheated the rest. I buttered and toasted the rolls, pilled on the beef and peppers along with a slice of Provolone Cheese and served bowls of the broth alongside for dipping. It was wonderful. Can't wait to try the Basic Drip Beef too.

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