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12

Skinny Italian Beef Sandwiches

Prep 20 min
Total 12 hr 20 min
Servings 12

73% less fat • 66% more fiber • 72% less sat fat than the original recipe. Beef up your nutrition! Try these healthified, hearty sandwiches and put extra fat and calories out to pasture. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

3-lb boneless beef bottom round or rump roast

medium onion, sliced

cup fat-free Italian dressing (not creamy)

tablespoon balsamic vinegar

whole wheat burger buns, toasted, if desired

3/4

cup shredded reduced-fat Italian cheese blend (3 oz)

3/4

cup thinly sliced roasted red bell peppers (from a jar)

3/4

cup fresh basil leaves

Steps

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1

Trim any visible fat from beef. Cut beef into 4 pieces; place in 4- to 5-quart slow cooker. Top with onion and dressing. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender.
2

With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.)
3

Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated.
4

To serve, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Part of the fat reduction in this recipe is due to using a slightly leaner cut of beef. Beef bottom round or rump roast is leaner than the beef chuck arm roast used in the original recipe.
Reduced-fat mozzarella cheese can be used instead of the Italian cheese blend.