Chicago Italian Beef Sandwich Recipe
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 This recipe for Chicago Italian Beef Sandwich, by Dorothy Wheat, is from Ray-Pec Marching Band Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Dorothy Wheat
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 boneless beef roast, about 3 lbs.
(top sirloin butt, top round, or bottom round)
The Rub
2 tsp. garlic powder (or fresh studded in roast)
1 tsp. onion powder (or fresh studded in roast)
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. black pepper
1/4 tsp. crushed red pepper
The Juice
2 cans Campbell’s canned beef bouillon plus water
1 Tbsp. wine
The Sandwich
10 Italian rolls, sliced lengthwise but hinged
3 medium sized bell peppers
1 Tbsp. olive oil
1 c. hot Giardiniera
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Directions: |
Directions:Heat the oven to 400º.
1. If you use fresh garlic and onion, cut small slits in the surface of the meat every inch or so and stick slivers into the meat. .
Mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. Any left over will be added to the juice. Let the meat sit about 30 minutes.
2. Heat the bouillon in a pan you can put in the oven with the roast on a rack over it. Add wine. Pour the leftover rub into the pan.
Place a rack on top of the pan above the juice. Roast at 400º until interior temperature is 140-150º, about 30 minutes per pound. This meat should be pink in the middle. If you roast until browned thru it will be tough. The hot juice will brown it enough for people who like meat brown.
3. Cut the bell peppers in 1/4 inch strips and sauté in olive oil.
4. Remove the roast from the pan and let set 30 minutes without removing the thermometer or cutting to let the juices be reabsorbed into the meat fibers and then place it in the refrigerator for a few hours to firm up. Slice the meat against the grain as thin as you can.
Put the juice pan on the stove and simmer over a low heat. Dip the meat for one sandwich in the hot juice just long enough to warm it (a matter of seconds). If you leave the meat in the juice for any longer it will curl up and toughen.
6. Spoon some juice onto the bun. Get it wet. Then lay on the beef, peppers and giardiniera. Enjoy. |
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Personal
Notes: |
Personal
Notes: This is not quick and easy. It is slow and delicious.
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