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Italian Beef Pizza Cups

post #1 of 24
Thread Starter 
I was in the mood for some Italian beef so the other day I picked up some meat.
Normally i do chuckies for things like this but bottom rounds were on sale and and when I originally began doing Italian Beef I would use bottom rounds and they work great!
The beef:

Seasoned it with some Italian seasoning and beef bouillon, also made several cups of beef broth and added onions and seasonings. Placed the pan under the meat in the smoker.

No pics of it in the smoker PDT_Armataz_01_04.gif but I did it at about 275 for 3 hours over oak.
Once 3 hours had passed I placed it in the crock pot with the beef broth and onions and let it cook on high for 4 hours then shredded the meat and back into the crock pot for another half an hour.

Made a few Italian beef hoagies with onion, mushroom, pepperoncinis on an Italian hoagie and topped with melted provolone...Mmmmmm......
Forgot to snap pics of those so the next night I decided to make pizza using the Italian beef, no yeast! I did however have a small can of biscuit dough which I have tried before for pizzas and it turned out fine but this time I wanted to do pizza cups and see how it tasted.

Spray the bottom of a muffin pan with oil, press the dough into the bottom and up the sides and sprinkled in a little mozzarella and parm cheese.

Did 2 with BBQ sauce just to see how it tasted then 4 with red sauce and 4 with a quick garlic alfredo I whipped up which was mighty tasty!

Topped some with onions and mushrooms, all of them with mozzarella, provolone and parm then baked @350 for 15 minutes.

The pizza ones were great and I really liked the alfredo ones. I was surprised that the dough wasn't biscuity like I thought it would be, more like a slightly fluffy pizza crust.
These were quick and easy and a great snack that you could pick up and eat with your hands.
Would probably be a big hit with kids or as a snack at a party.
post #2 of 24
Yum. Looks great. PDT_Armataz_01_37.gif
post #3 of 24
Awesome work! :)
post #4 of 24
There's yet another one for the throwdown. Man Jim those look absalutely fabulous and yet another one of those dishs that I will try to remeber the next time I need some really good apps for sure. Are they leting everyone post their entries for the Janurary throwdown this month. Cause you couldn't post last months. But anyway great job and you just have to get some points.giffor sure.
post #5 of 24
Thread Starter 
I didn't even think about entering them into the throwdown, I guess I could have but it just didn't occur to me. Oh well.
Best thing about these is you can use anything, chicken or pulled pork or even crumbled up fattie, anything will work.
post #6 of 24
Those look really good. Great idea. Awesome appetizer for sure.


Never seen anything other than a turkey with a pop up thermometer. Interesting.

Now to hijack your thread...what does their insertion of this thermometer now do for cooking times? Does this now mean that we should treat it as if it were ground meat since they've broken the muscle tissue for us?

Obviously this doesn't apply to this particular cook since you cooked it for so long, but what if you'd have wanted to go to a more rare cook?
post #7 of 24
Thread Starter 
I thought it was kind of strange they added that in as well but I pulled the timer out which left a bit of a hole but my thought was that had I decided to inject it then it would have had holes in it anyway and they sort of seal but if I were taking it to rare I most likely would have left it in for that reason.
I HATE those things, they usually contain a silicone type of material in them that melts at a certain temperature and when it melts it releases the timer and allows it to pop up.
post #8 of 24
Unique idea man.PDT_Armataz_01_37.gif They looked very tasty.
post #9 of 24
Those look great - I will add them to my list of things to try points.gif
post #10 of 24
Hey Jim, real nice meat you made there and I just loved your little cups of tastiness! Wow, I've got to make them this summer, I'm sure the kids would love them....heck, me too!

With a little bit of home-made dough, maybe some gruyere mixed in with roasted garlic you've got some restaurant quality stuff there, bud.

I agree on those pop-up timers...have no idea what's in them~ I pull them out and toss them as I unwrap the bird everytime. First time I've seen them in beef though.

post #11 of 24
Definitely something I want to try. Nice work!
post #12 of 24
Thats some good cooking and smoking there!
post #13 of 24
nice idea.....looks great!
post #14 of 24
Wow that's some great looking food there wow!! Nice job
post #15 of 24
those look amazing, this may sound dumb but how do you serve italian beef?
post #16 of 24
Thread Starter 
Never a dumb question on this site.

Myself I love to serve Italian Beef sammies on an Italian roll with meat and giardiniera with some of the jus for dipping.
post #17 of 24
My kind of sammie.PDT_Armataz_01_37.gifChicago style.
post #18 of 24
Okay I am either making one of these or some ribs! Now to decide and go to the store....
P.S. if its not a secret what do you use in your Italian seasoning?
post #19 of 24
Fire it up

What temp did you smoke it at and when was the internal temp of the meat when you pulled it? I would love to try it this weekend.
post #20 of 24
that sees delightful points.gif
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