Da Best Chicago Style Italian Beef Recipes

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CHICAGO-STYLE ITALIAN BEEF SANDWICH



Chicago-Style Italian Beef Sandwich image

You've seen them in O'Hare. Not sure why these beef sandwiches aren't a nationwide craze because they're that good!

Provided by Brian Genest

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 7h10m

Yield 8

Number Of Ingredients 10

1 (2 1/2 pound) beef eye of round roast
2 tablespoons Greek seasoning
1 tablespoon ground black pepper
2 teaspoons salt
3 cloves garlic, minced
kitchen twine
2 cups beef broth
1 teaspoon beef bouillon granules
6 Italian submarine rolls
½ cup giardiniera, drained, or to taste

Steps:

  • Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.
  • Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.
  • Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.
  • Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 53.4 g, Cholesterol 44.7 mg, Fat 13.4 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 1814.1 mg, Sugar 4.1 g

CHICAGO ITALIAN BEEF



Chicago Italian Beef image

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

Provided by Moonbugz_

Categories     Lunch/Snacks

Time 18h10m

Yield 5 lbs meat

Number Of Ingredients 7

5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini pepper (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3 -5 sweet green peppers (according to size)
1 loaf long thin French bread

Steps:

  • Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
  • Turn over at the 6th and 12th hour interval.
  • At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
  • Cut bread into 6 inch lengths and slice on the side lengthwise.
  • Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
  • (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
  • Salt to taste.
  • OPEN WIDE and enjoy the most wonderful taste sensation.
  • May be frozen when cooked.

" DA BEST" CHICAGO-STYLE ITALIAN BEEF



Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 10h45m

Yield 7-8 serving(s)

Number Of Ingredients 13

1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper
2 cups boiling water
2 beef bouillon cubes
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon coarse-grind black pepper, to taste
1 teaspoon Tabasco sauce
8 garlic cloves, minced
2 tablespoons Worcestershire sauce
salt (bouillon can be salty, taste first!)

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.

Nutrition Facts : Calories 657.6, Fat 39.6, SaturatedFat 15.6, Cholesterol 243.2, Sodium 517.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.8, Protein 67.7

ITALIAN (CHICAGO) BEEF SANDWICHES



Italian (Chicago) Beef Sandwiches image

I always make a lot, and it's never, ever enough. Everyone loves these sandwiches. I use round roast because it holds together well after slow-cooking, making for nice sandwich slices. I usually cook the meat the day before serving, to allow it to cool for better slicing.

Provided by Carol Michels

Categories     Sandwiches

Number Of Ingredients 14

1 Tbsp olive oil
5 lb round roast, trimmed
1 1/2 c beef broth (14.5 oz. can)
7 clove garlic, crushed
1 Tbsp salt
1 Tbsp crushed, dried oregano leaves
1 Tbsp crushed, dried basil leaves
2 tsp red pepper flakes
FOR SERVING:
crusty rolls
provolone or mozzarella cheese slices
pepperoncini (pickled peppers) or
giardiniera (pickled vegetables) or
pickled banana peppers

Steps:

  • 1. Heat olive oil in skillet; brown the roast on all sides. Place roast in large crock pot. In a small bowl, combine broth and remaining ingredients; stir well. Pour over roast; cook on HIGH for 5 hours or until tender (but not fall-apart tender).
  • 2. Remove roast from crock pot, cover, and refrigerate. Strain broth into a storage container and keep refrigerated until ready to use.
  • 3. Slice chilled meat very thinly and place into crock pot or large saucepan. Pour strained broth over meat, and cook gently until heated through.
  • 4. Slice hoagie rolls in half, lengthwise. Butter, then place under broiler or on skillet until toasted.
  • 5. Serve meat slices, piled high on toasted crusty rolls, with heated broth on the side, for dipping. Cheese slices and pickled peppers or vegetables are optional, but delicious.

PORTILLO'S ITALIAN BEEF HACK



Portillo's Italian Beef Hack image

Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn't faithful to the Chi-Town original, true beef fanatics will cry "foul" quicker than bleacher bums at Wrigley field.

Provided by Todd Wilbur

Time 30m

Yield 4

Number Of Ingredients 15

1/4 pound beef fat trimmings
4 cups water
2 Knorr beef bouillon cubes (double-size cubes, or use 4 standard size)
1 1/2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
Pinch of MSG
4 Turano, Gonnella, or Amoroso sandwich rolls
1 pound roast beef, London broil or Italian style roast beef, sliced very thin
Marconi hot giardiniera --or--
Cooked sweet peppers

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.

CHICAGO ITALIAN BEEF



Chicago Italian Beef image

Provided by Food Network

Time P2DT3h30m

Yield 1 sandwich

Number Of Ingredients 30

Baguette (if I have to tell you what kind of bread to use, you probably shouldn't be making this sandwich)
Roast and Beef Juice, recipe follows
3 Sweet Peppers, recipe follows
Giardiniera, recipe follows
1 cup Italian seasoning
1 cup fine sea salt
1/3 cup ground black pepper
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup dried oregano
One 1 1/2- to 2-pound sirloin roast
1/4 cup olive oil
Beef base, if needed
1 green bell pepper
Extra-virgin olive oil, for cooking
Salt and pepper
3 cups white vinegar
3 tablespoons fine sea salt
2 tablespoons minced garlic
2 tablespoons oregano
2 1/2 tablespoons crushed red pepper
2 teaspoons black pepper
2 carrots
2 stalks celery
2 yellow onions
2 green bell peppers
2 red bell peppers
2 jalapenos
1 serrano pepper
1 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside.
  • Drop sliced Roast into simmering Beef Juice. Jam beef in baguette. Dip sammich in beef juice pot.
  • Drop Sweet Peppers into Beef Juice to get hot and wet.
  • Add Giardiniera to sammich. Drape peppers across the beef.
  • Serve with more Beef Juice on the side.
  • Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined.
  • Preheat oven to 400 degrees F.
  • Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice.
  • Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps!
  • Portion roast slices into 5- to 7-ounce balls.
  • Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer.
  • Split pepper in half, then clean white membrane out of it. Cut halves into thirds.
  • Heat saute pan on high heat. Once hot, add olive oil. Drop in peppers skin-side down. Add a pinch of salt and pepper. Let pepper blister and char, then flip peppers and cook for another 2 minutes. Turn heat off and let peppers rest.
  • Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved.
  • Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice.
  • Thinly slice jalapenos and serrano (approximately 1/8-inch thick).
  • Place cut veggies into brine and stir well until all ingredients are combined.
  • Cover and refrigerate for 2 days. Stir in olive oil.

CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF)



CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF) image

Categories     Sandwich     Beef     Cheese     Pepper     Bake     Braise     Roast     Fourth of July     Father's Day     Summer

Yield 8 people

Number Of Ingredients 15

3-5 Lb beef roast
1 peeled bulb garlic
1/4 cup extra virgin olive oil
1 Tbl Italian seasoning
1 Tbl oregano
1 tea black pepper
2 tea sweet paprika
2 tea crushed red pepper
1 Tbl onion powder
1 tea granulated garlic
1 tea sea salt
16 Oz. beef stock
Provolone or mozzarella cheese
High gluten French bread
Chicago Johnny's Giardiniera

Steps:

  • Puree the following together in a food processor: garlic, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt. Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 16 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast. Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments. Compile your sandwich with any/or all of the following: provolone, mozzarella, Italian beef, Chicago Johnny's Giardiniera, sweet peppers*. Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef. *To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 tea black pepper, 2 tea sea salt; cook until peppers just start to soften.

CHICAGO ITALIAN BEEF (POT ROAST STYLE)



Chicago Italian Beef (Pot Roast Style) image

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.

Provided by Jeff Mauro, host of Sandwich King

Time 21h25m

Yield 4 servings

Number Of Ingredients 27

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the pot roast: Position a rack in the middle position and preheat the oven 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; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
  • 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 soft, about 20 minutes.
  • For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
  • Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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From tfrecipes.com


DA BEST CHICAGO-STYLE ITALIAN BEEF RECIPE - FOOD.COM ...
Dec 29, 2012 - Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if…
From pinterest.com


HOMEMADE ITALIAN BEEF RECIPE - SERIOUS EATS
2018-08-29 Adjust flame to maintain temperature. Season liquid with salt, about 1/2 to 1 teaspoon, and a few more cracks of black pepper. Wrap the rolls in aluminum foil and place in the 450°F oven. Cook until hot, 8 to 10 minutes. Remove the rolls from the oven, but …
From seriouseats.com


" DA BEST" CHICAGO-STYLE ITALIAN BEEF | ITALIAN BEEF ...
Aug 13, 2013 - " Da Best" Chicago-style Italian Beef With Rump Roast, Garlic Powder, Dried Oregano, Black Pepper, Boiling Water, Beef Stock Cubes, Dried Oregano, Dried Thyme, Black Pepper, Tabasco Pepper Sauce, Garlic Cloves, Worcestershire Sauce, Salt
From pinterest.com


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