CHICAGO-STYLE ITALIAN BEEF SANDWICH
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
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
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
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
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
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
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
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
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
Provided by Food Network
Time P2DT3h30m
Yield 1 sandwich
Number Of Ingredients 30
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)
Categories Sandwich Beef Cheese Pepper Bake Braise Roast Fourth of July Father's Day Summer
Yield 8 people
Number Of Ingredients 15
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)
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
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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CLASSIC CHICAGO ITALIAN BEEF SANDWICH RECIPE DONE AT HOME
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Ratings 308Calories 324 per servingCategory Dinner, Lunch, Main Course
- Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.
- Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F.
- Cook. Pour the water into a 9 x 13" baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F until interior temperature is about 130-140°F for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.
- While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.
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5/5 (18)Total Time 1 hr 40 minsCategory Lunch Dish, SandwichCalories 441 per serving
- Cut slits in the meat and stick slivers of fresh garlic into the meat.Mix the rub in a bowl. Rub the roast with the olive oil to help the rub stick. Sprinkle it generously with the rub and massage it in. There will be some left over and you'll use it in the juice. Let the meat sit at room temperature for 30 minutes. Put the oven rack just below the center of the oven and preheat the oven to 400F.
- Pour the water into 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400 F until interior temperature is 130 F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated you oven is). This may seem long, but you are cooking over water and that slows things down. The temperature will rise about 5 degrees F. more as it rests. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 4, and you can just leave theirs in the juice until it turns to leather, if that's what they want. { This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger p
- Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, let it cool and place it in the coldest part of the refrigerator. Let it cool for a few more hours, or overnight, long enough for the meat to firm up. This will make the slicing easier. Chill the juice, too, in a separate container. When you are ready to slice the meat, slice it against the grain and as thinly as possible. If you have a meat slicer that would be ideal. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust your will be cutting it too thick.
- In a pan sauté the onion in the butter until translucent. Pour in the juice from the roast and heat it up. Taste it. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. It should be rich but not too concentrated.Turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a slow simmer. That's all!! That warms up the meat and makes it very wet. You can't leave the meat in the juice for more than a few minutes or it will curl up and toughen. This method enriches the juice with meat protein and seasoning from the crust.
CHICAGO-STYLE ITALIAN BEEF HOAGIES RECIPE | MYRECIPES
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4.5/5 (4)Total Time 3 hrs 45 minsServings 8Calories 362 per serving
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.
- Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.
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- This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.
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5/5 (1)Total Time 6 hrs 10 minsCategory Main DishCalories 215 per serving
- Trim roast of any visible silver skin, gristle, and large pieces of fat. Cut small slits all over the meat and insert garlic slivers.
- Cover with oregano, sprinkle with red pepper flakes and pour condensed consommé over the top. Add the bouillon or beef base into the liquid. Add water if necessary to bring the liquid up to the top of the roast.
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