Chicago Style Beef Rolls Recipes

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Steps:

• For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
• Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
• Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
• Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
• Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
• For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
• Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

PORTILLO'S ITALIAN BEEF HACK

Steps:

• Preheat the oven to 400 degrees F.
• Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
• Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
• Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
• For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

ITALIAN BEEF ROLLS RECIPE BY TASTY

Steps:

• Make the Italian beef: Season the beef with the salt, pepper, and garlic powder.
• Set the Instant Pot to Sauté, then add the olive oil and heat until shimmering. Add the beef to the Instant Pot and sear until golden brown, about 4 minutes per side. Remove the beef from the pot and set aside.
• Add the onion to the Instant Pot and sauté until tender, about 3 minutes. Add the pepperoncinis, garlic, tomato paste, and oregano and stir to combine for about 2 minutes, then stir in the beef broth.
• Return the beef to the Instant Pot, making sure it is covered by some of the broth and onions. Secure the lid, making sure the steam valve is set to Sealing. Set to Pressure Cook on High for 1 hour. When the cooking time is up, let the pressure release naturally, about 15 minutes.
• Uncover the Instant Pot and transfer the beef to a cutting board, leaving the cooking liquid behind in the pot. Set the Instant Pot to Sauté and simmer the cooking liquid until reduced, about 8 minutes.
• Meanwhile, shred the beef with two forks.
• Make the rolls: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Fill a medium pot a little over halfway with water and the baking soda. Bring to a boil over medium-high heat.
• Divide the pizza dough into 8 portions, then roll each out to a ¼-½-inch-thick circle. Fill each round with 4 quarter-slices of Provolone cheese and some of the shredded beef. Gather the dough around the meat and cheese, pinching the seams to seal, and roll into smooth balls.
• Working in batches, boil the rolls until the outside is slightly cooked, 45-60 seconds. Transfer to a paper towel-lined plate to drain, then transfer to the prepared baking sheet.
• In a small bowl, whisk together the egg and 1 tablespoon of water.
• Brush the rolls with the egg wash and sprinkle the tops with garlic powder. Place 2 Provolone strips on top of each roll to create an "X" shape.
• Bake the rolls for 20 minutes, or until golden brown. Remove from the oven and let cool for about 10 minutes.
• Serve the rolls warm with the reduced braising liquid and chopped giardiniera.
• Enjoy!

CHICAGO ITALIAN BEEF SANDWICH

Steps:

• Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
• Preheat oven to 275 degrees F.
• Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
• Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
• Cool broth in roasting pan and remove the fat that rises to the top. Strain.
• Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

" DA BEST" CHICAGO-STYLE ITALIAN BEEF

Steps:

• Preheat oven to 325°F.
• Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
• Roast will be very rare-- don't overcook it!
• Let cool slightly, then thinly slice.
• Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
• Simmer for 20 minutes, scraping up the browned bits.
• Taste for salt and add some if you wish.
• Add the sliced beef; cover and marinate in da gravy overnight.
• Reheat the next day and serve in crusty Italian sandwich rolls.

CHICAGO-STYLE BEEF ROLLS

Steps:

• Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.