Chicago Italian Beef Sandwich

Total Time:
3 hr 40 min
Prep:
20 min
Cook:
3 hr 20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 pounds top round with fat cap
  • 3 tablespoons Italian seasoning
  • 2 tablespoons salt
  • 2 tablespoons fresh cracked black pepper
  • 1 teaspoon cayenne
  • 1 tablespoon paprika
  • 1 teaspoon red chili flakes
  • 3 tablespoons bacon fat, or canola oil
  • 3 yellow onions, chopped
  • 1 cup garlic, whole cloves
  • 1/2 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • 2 bay leaves
  • 6 sourdough baguette rolls halved, toasted
  • 1 cup chopped giardiniera vinaigrette vegetables
  • 1 cup jarred red sweet peppers
Directions

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.


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4.1 73
'One" of the "Best" recipe I have ever tried. But it took a long time to cook. Isn't it:?<br /> item not reviewed by moderator and published
Not sure how "close" it is to the "real" thing, but I enjoyed it. item not reviewed by moderator and published
this receipe is not even close....yuk item not reviewed by moderator and published
I have never had a &amp;#34;real&amp;#34; Chicago sandwich but I thought this is wonderful, nice and spicy. I read all the reviews and was a bit confused about the roasting pan and covered or uncovered etc. I did mine in a dutch oven covered and my steak didn&amp;#39;t have a fat cap. Sauteing it was a bit difficult since the meat was bigger than the pot. After I did cook it for the 15 minutes ( smelled wonderful I cut the meat in half and every half hour or so I exchanged the pieces from top to bottom to cook in the juice. I posted what I was making on Facebook and my grandson said he liked it...so I will make it for him next week when he comes to visit..he likes spicy. I doubt kids who don&amp;#39;t love spicy would like it though item not reviewed by moderator and published
So full of flavor!!! And very easy to alter. I used whatever beef is on sale, top round, bottom round, chuck roast, rump roast, etc. You can also adjust the heat. I use only about half of the cayenne pepper and chili flakes and it is still loaded with flavor. Everyone loves it! For parties, I use the little hawaiian rolls to make little sandwiches. You can't go wrong with this recipe no matter how you change it. Delish!! item not reviewed by moderator and published
Excellent!!!! This was great! I used a beef roast and cooked it for 4.5 hours at 300 degrees. It fell apart and was SO tender. I did omit the cayenne b/c I'm not a fan of spicy. The black pepper added the right amount of kick. Next time (and there will DEFINITELY be a next time I will add more beef stock b/c most of my jus evaporated with the long cooking time. I subbed banana peppers for the veggies b/c that is what I had and used soft hoagie rolls instead of sour dough. item not reviewed by moderator and published
ABSOLUTELY GREAT! FOLLOWED RECIPE AND IT WAS PERFECT. MEAT FELL APART LIKE 'BUTTER;...ONE THING I DID CHANGE WAS DICED STORE-BOUGHT GIARDINIERA AND ADDED TWO DICED JALEPENOS AND PUT IT ALL BACK IN THE ORIGINAL JARRED BRINE. ALSO, SINCE I MADE THE MEAT IN ADVANCE, I LEFT IT IN THE SAUCE. THE GREEN PEPPERS WERE ALSO FABULOUS! ONE OF MY FAVORITES! item not reviewed by moderator and published
Spicier than any Chicago Italian beef I've had but we loved it. Our giardiniera was on the bland side so it evened out. I used a piece of beef roast that I had (not sure of the cut, but cooked it in a covered Dutch oven for 2 hours. It was fall apart tender. Loved the addition of the red peppers as well. Definitely a winner! item not reviewed by moderator and published
Excellent recipe. It DOESN'T call for CLOVES. It calls for GARLIC CLOVES. From what little I know, Italian Beef recipes typically call for lots of garlic, which this certainly has. The roasted red pepper is a nice touch. item not reviewed by moderator and published
When a little girl,a similar sandwich was served in school cafeterias.Then,at Home spilling out of white bread slices,we ate the near same tasting school lunch entree.This is a homage to those Memories.A bit more involved Time,yet the best results.Makes sense to place in a roll more convient to 'spillages'.Great taste.Once again,"Food Memories".As strong Now,as 40 years Ago. item not reviewed by moderator and published
CHICAGO Italian Beef?! LOL! Please change the title of this Marin County, California version of pulled beef fusion on a bun. Personally, I will stick with Jeff Mauro's Italian beef recipes who grew up in Chicago eating Italian beef sandwiches. I may try this recipe but will call it neither Chicago or Italian. There are too many wrongs in the recipe for that moniker, eg. cloves and. I will call it Delhi Beef on a sourdough roll. Ha, ha. item not reviewed by moderator and published
this sandwich was great! BUT, i wouldnt call it a "chicago" italian beef... more like a french dip! the sauce that is created during the roasting of the meat is great and soooo tasty! but not chicago sytle italian beef! item not reviewed by moderator and published
Excellent beef sandwich, looking so forward to more great sandwich recipes. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
This recipe so deserves 5 stars! The best! We fed it to all ages and all liked. I followed the recipe to the letter and it was not too spicey. The outside crust is spicey, but the roast is so thick that once it is all mixed together and the au jus strained.. it is not too spicy. Yes, you must strain the au jus! We used Emeril's Italian essence... The previous reviewer must have rated it before finishing the recipe! We used a chuck roast.. PS.. I've been to Portillo's in Chicago, many times...this is far superior! Thanks Guy! Do not fear this recipe! Enjoy! item not reviewed by moderator and published
WRONG! WRONG! WRONG! Having grown up in Chicago and eating way too many Chicago Italian Beef Sandwiches to count, I have NEVER tasted one that is HOT and SPICY as in "burn my mouth hot and spicy". Leave out the cayenne and red pepper flakes and it would come a lot closer, although not exact. item not reviewed by moderator and published
This is totally awesome! The guys loved it - I added some cheese to Italian bread and hit the broiler for a few minutes then piled on the meat and jus - good job Guy! item not reviewed by moderator and published
Wonderful...sure it's a keeper!! item not reviewed by moderator and published
C'mon, Food Network. Get it together. The printed recipe is different than the show. I went by what he did on the show, which was that his beef did NOT have a fat cap, and after he seasoned it he seared it on all sides in the bacon fat in an oval dutch oven (le crueset), he roughly chopped the garlic and added the remaining ingredients to the dutch oven after searing the beef (except for the red peppers and spicy veg). He placed the lid on the dutch oven and roasted the beef in that. I made it like how he did on the show and it turned out beautifully. item not reviewed by moderator and published
Hi, I come from a low income family and the food pantry helps us with food we try to use what we have to make some of the recipes in food network to add variety and style to our sometimes sad menu. I am grateful really but it is usually basic stuff and I end up having to get creative to keep my family interested. I found this recipe fantastic because I was given a bag of cooked Italian beef but it had no flavors added it was just the cut meat. I had to season it but many times would fail to make it taste good. So I found this recipe and it was a winner. I used the spices I had on hand that matched the recipe the only thing i didn't have was the bacon fat so I added a few imitation bacon to give it that flavor that I thought you probably were trying to get with the bacon fat. I added a little bit of olive oil too. My family was thrilled we had ourselves the real deal, homemade Italian beef Sandwiches and they tasted authentic. item not reviewed by moderator and published
Great base recipe... The steak is really rare after the "baking"... Braising it back in the broth is necessary. Adding some extra beef broth is also necessary... But the seasoning and cooking times are right on... Also Italian Sub Rolls are the way to go so you can "dip".... item not reviewed by moderator and published
This are unbelievable. Absolutely delicious. Thanks for posting. item not reviewed by moderator and published
Excellent sandwich you've got to try this one. item not reviewed by moderator and published
Really good, loved it, good use of our new slicer Thanks Guy from a fellow Santa Rosan item not reviewed by moderator and published
I make a pretty good philly cheese steak and my boys think this sandwich rates right there. item not reviewed by moderator and published
Havng no point of reference, I thought this was the best beef sandwich I've ever had. I have found that the "heat index" is a personal thing. I happen to like hot and spicy. If you do not like spicy cut the amount in half or eliminate completely. I toasted the rolls and melted provolone on top......OH SO GOOD! item not reviewed by moderator and published
I am not from Chicago so I have no reference point, but if you want a great beef sandwich this is it. The cooking time is long, but in the end it is worth it! Definitely recommend. :) item not reviewed by moderator and published
This is not bad but way to complicated and not Chicago BEEF. I got this recipe from one of the original owners of a famous Chicago restaurant, he told me if I tell anyone he'll have to kill me. Typical Chicago comment unfortunately he is no longer alive. Use top round (I use sirloin roast) good fat cap - 4 to 6 lbs Cut in half to fit roasting pan place fat on bottom Use water or beef broth to top of meet Garlic Powder (cover top of meet then a little more) Oregono (cover top of meet then cover again) Some salt and pepper Cover - bake for 2 to 3 hrs @ 350 Take out of oven and cool with 1 qt. ice water (pour in pan over meet) Remove meat, slice w/ slicer (thin) Place in the juice/broth and simmer for 1/2-1 hr or more Serve on Italian bread (dip bread in juice, "juicey beef") Roasted bell peppers &amp; Gardiner (hot or mild) optional. If you can't get back to Chicago (Portillos, Lou Malenatis, Unos or neighborhood favorite) this will substitute till you can. I've been in Georgia for 30+ years and this is cheaper than shipping it down. item not reviewed by moderator and published
I've had Chicago Italian Beef once and loved it. I love this recipe, however I feel it calls for way too much pepper of all kinds. I was not able to use the juice after I strained it because it was way too spicey hot. You can alway add heat but you can't remove it. I made 2 cups of beef both and added a 1/2 cup of the original juice. I will make this again, it was easy and I used a meat thermometer to determie doneness.You need to watch it because it cooks up real quick. I've been cooking for a long time and let me say you you can cut all the herbs by half. You need enough rub for a 5 pound roast not a 25 pound turkey. item not reviewed by moderator and published
cut down on the salt to about half and this is the best chicago beef i have ever eaten! item not reviewed by moderator and published
guy this was good,but it aint chi-town item not reviewed by moderator and published
although this roast beef is somewhat tasty, it has absolutely NOTHING to do with chicago! i made it, and it was a disappointment. i'll stick w/ my old recipe. old man portillo would gag. item not reviewed by moderator and published
GUY..GUY..GUY...Love ya bro. But ya killing me with this sandwich as a "Chicago Italian Beef". Please remove the words Chicago and Italian. Maybe just "Beef Sandwich"...lol A "Chicago Italian Beef Sandwich", has very simple and delicious ingredients. I am originally from Chicago and a Sicilian too. Worked at many Chicago Italian beef joints and this is not even close. Anyway...maybe next time you visit Chi-town you can experience the sandwich again.... :-) ps: Johnny's Beef in Elmwood Park and Arlington Heights is another Chicago landmark for a great Italian Beef Sandwich. On a hot summer day finish the sandwich with their awesom Italian Ice! item not reviewed by moderator and published
i made this sandwich at home for supper for my family... now i dont think they will eat anything else!!! item not reviewed by moderator and published
I was craving a little piece of Chicago flavor because I am in the west now. This recipe hit exactly what I was looking for. Try stuffing a good sausage in there for some extra love. Great for parties. item not reviewed by moderator and published
I grew up in Chicago and the recipe tasted a bit different than what I remember the beef tasting like, but with that aside, it was great! I doubled the recipe and made it for a family praty and everyone loved it! I cooked it ahead of time and left it whole to cool. I sliced it up later and reheated it with the juice in a crockpot and it was perfect. item not reviewed by moderator and published
This comment is for all the so-called cooks who complained they overcooked it and had to feed it to the dog or throw it out. Stop depending on recipes to hold your hand and learn how to cook. Any cook should know time always very no matter what. It's temp. that matters. Besides if you would have paid attention you would have read in the recipe, it specifically says cook 3hours OR UNTIL INTERNAL TEMP REACHES 135. That means could take longer or could take less. So ignore the time and shoot for the temp. It's not rocket science people. As for the recipe goes, I thought it was great. Although I have never been to Chicago and had real Chicago Italian beef so I can't compare. But for my standards as a sandwich, I thought it was great. I MUST ADD I COOKED FOR 1 hour and 45 mins before it reached 135. I use a probe thermometer so there is no guessing. I disregard time all together and shoot for temp. So needless to say mine was cooked just right. Juicy and tender. item not reviewed by moderator and published
All of my husband's football buddies LOVED this and couldn't get enough!!! The only recommendation that I would make would be to cook the Beef in the crock pot the day before and cool overnight in the fridge so that you can cut thin slices and place back in the crock pot with reserved juices. Also, using a soft roll tops it off. Thanks Guy for this mantastic meal!!!! item not reviewed by moderator and published
Not a horrible recipe if the correct changes are made, but this is definitely not real Italian beef. I was very disappointed with how this turned out. If you're really looking for Italian beef, I suggest using a different recipe. item not reviewed by moderator and published
I made changes to this recipe after reading reviews, and my family really liked this sandwich. First of all I put the rub on about 24 hours in advance. Also, I used 1 cup of red wine(cab.), 6 TBS worcestershire, 1 carton of beef stock (28 oz. carton), and 4 bay leaves. I also added 2 cups of beef broth to the strained mixture at the end. This made a wonderful Au Jus for dipping. Also, to make it more like the sandwich I had in Chicago, I used french bread and boiled sliced green bell peppers until soft, then marinated them in olive oil and italian seasoning. My husband also put horseradish on his sandwich. I think I will try mine with creamy horseradish next time. I roasted mine covered, not sure which is best way???? Also, after 1 1/2 hours it was well done but still tender. I definately will make this again, but with the changes that i made. item not reviewed by moderator and published
I made this recipe with a 2lb top sirloin I had in the freezer. I cut the cook time down to about an hour and it turned out perfect. I use the onions and added sliced red peppers on the sandwich with a slice of provolone cheese on a toasted hogie roll and my 3 friends loved it!! Thanks Guy!! item not reviewed by moderator and published
Guy, love your shows. ..but for French dip type sandwiches like this... What I far prefer that is much quicker and very easy (even for us men that do not normally cook) is to just get the bulk deli roast beef (pick your favorite brand and flavor) and have them slice it extra-thin but not quite falling apart. Then boil a handfull of the meat in 1 cup of Au Jus for about a minute or so until it just starts to curl up (if it doesn't curl, it's cut too thick). This infuses the flavor into the meat and adds volume to an often flat sandwich if using regular slices. One can then add other toppings like cheese, peppers or onions as desired. It is also much easier to bite and chew for those who do not like tough or thicker sliced meat that can slide out and slap you on the chin when taking a bite. And for all you other guys.. Try it and see how easy this really is for yourselves with very little mess to clean up too which is my second favorite part of it. ;-) item not reviewed by moderator and published
Guy, loved you and your show but please remove the word Chicago from the title of this recipe. Most Chicagoans know what real Italian Beef is all about. I would like to suggest that you go to Al's Italian Beef in Chicago or you can order it online and they will ship it to you. That is what some of us displaced Chicagoan do to get a taste of home. Now that would be a party! item not reviewed by moderator and published
Guy I love all your cooking, but to pass this sandwich off as an authentic Chicago Italian Beed Sandiwich is a tradgedy! Your all off with the spices, and SOUR DOUGH BREAD, No Way!! It's Italian bread- Always. If you really want to taste a REAL Italian Beef Sandwich go to Portillo's, they are all over the Western suburbs and every where else in Chicago. Mr. Portillo was the first and the best. He started with a small stand in Villa Park and has the real thing. You goofed it up this time. Marlene Rich item not reviewed by moderator and published
This cooked up great. The meat will read as done within 45 minutes of cooking but this is a braising method and needs to go the full time to fully soften the conective tissue and make it melt in your mouth. Any sooner and it is tough and overcooked. My family loved this and I will make it over and over again. item not reviewed by moderator and published
Thank goodness I read the ratings before I tried this recipe! It was delicious but I used London broil for the roast, cooked it covered in a dutch oven and for a shorter period of time (watching closely after 45 minutes). The first time I found gardiniera mix in the grocery store but it had too much cauliflower (I don't remember that from my trips to Chicago). Last week I was in an Italian market and found the real stuff. Can't wait to make this (modified) recipe again! item not reviewed by moderator and published
I HAVE TRIED THIS A FEW TIMES AND IT HAS BEEN WONDERFUL... 2ND TIME I MADE IT I CUT BACK ON THE PEPPER FLAKES AND ALSO BE SURE TO KEEP AN EYE ON IT THROUGH OUT THE COOKING PROCESS BC IT DOES NOT TAKE 3 HOURS. I ALSO PUT SWISS CHEESE ON THEM!! VERY GOOD item not reviewed by moderator and published
I read all of the reviews of this recipe after watching Guy prepare it. It looked wonderful as he presented it. I too followed the show and not the recipe using the same Dutch oven and omiting the bay leaves. I shopped carefully for the cut of meat Guy recommended, top round with the fat cap intact. It was 4.75 pounds. I prepared exactally as directed and checked it after 1.5 hours and it was overdone and tough. After resting for 45 minutes I sliced it diagonally across the grain as you would a flank steak. I think the toughness was the result of overcooking. Because of personal preference I reduced the peppers by half but left the rest of the ingredients as recommended. The result was a very salty broth corrected by the addition of another cup of broth. This was a huge disappointment and I will not make it again. Sorry Guy, this was not up to your par. item not reviewed by moderator and published
This was fantastic x 2. Had enough left over the next day to have an awesome roast beef dinner with mashed potatoes. item not reviewed by moderator and published
I too used a Dutch Oven, as Guy did on the show. Had a bit of trouble finding Top Round with the fat cap. Ended up going to five different places. I doubled the recipe, so the 8lb cut ran me $30.00, a bit too pricey, so I'll definately use London Broil the next go. I also left out the Bay leaves, as I didn't see Guy use them. And, in a covered Dutch Oven, cooking time was only 2 hours, not 3, and that's for well done. I reccomend keeping a close eye on the cooking time. I appreciate the reviews, they gave me a good heads up on everything, sure wish I read them before spending $30.00. The Chicago Beef was a definate hit with me, my husband and 5 finicky children, ages 9-23. It was terrific, and I'll definately make it again and again! I've never experienced such flavor in a sandwich! I served on toasted hoagies, with shredded Italian cheese (Mozzarella, Provolone and Parmesan) and sauteed mushrooms and peppers, PERFECT! item not reviewed by moderator and published
I was very specific with my butcher on the meat the recipie called for even though we BOTH questioned this cut for this method. We were right. The meat was very tough My dogs loved it for their next meal. Sorry Guy. item not reviewed by moderator and published
This recipe makes a really good Italian beef sandwich but it takes a lot of work and time. There is a packaged seasoning called DiFiore Seasoning (available on the web) which contains all of the herbs and spices. All you have to add is salt and pepper(s). You can use it as a dry rub on a beef roast or mix it with beef broth, salt (optional), peppers and worchestershire sauce and use deli roast beef. You'll have Italian beef sandwiches in less than 15 minutes with a lot less fat. item not reviewed by moderator and published
I watched the show so I saw Guy use a dutch oven instead of the roasting pan. Also noticed he did not use bay leaves, so I left them out. Other than that I folllowed the recipe as is. In an hour my top round london broil was past well done and had to be thrown away. I used the juices in the pan with another london broil but only cooked it for 45 minutes. That got me right to the 135 degrees the meat was supposed to be. The sandwich was really good and next time it will be super easy. Just keep an eye on the time. This was a very expensive mistake. item not reviewed by moderator and published
THIS WAS DELICIOUS. IT HAS THE KICK THE MEN LIKE AND NOT TOO HOT FOR THE KIDS AFTER TRIMMING THE MEAT. I HIHGLY RECOMMEND THIS RECIPE TO FRIENDS AND FAMILY!! item not reviewed by moderator and published
I adapted this recipe for use in my slow cooker. Used the same amounts of liquids and seasonings minus the oil. Put it all in the crock pot with frozen steaks and made delicious sandwiches with cheesy garlic panini bread. YUM :) My husband suggested slightly less cayenne pepper next time but loved the flavor overall. Thanks for this outstanding recipe! item not reviewed by moderator and published
Huh! Four stars??? This is the BEST Italian beef I ever made. (And I been makin it for over 40 years!!!) Absolutely five stars. (Note: Always use the round butt with fat pad....it's the best!) Allen Ross item not reviewed by moderator and published
This was fantastic, my husband loved it. I will definitely be fixing it again and again..... item not reviewed by moderator and published
Nice job, Guy!! This was an easy recipe and tasted much like the Chicago Italian Beef we love! Takes a little prep time, but definately worth it! item not reviewed by moderator and published
I knew this was a great recipe when I put the rub for the meat together. The entire house smelled wonderful and we had left over?s which were even better after all the broth and spices soaked into the sliced beef. I added provolove cheese on my bread before topping it with the sliced beef and veggies. item not reviewed by moderator and published
I made this after watching the show and living in Chicagoland love Italian beef sandwiches. This tastes more like a spicy french dip, not an italian beef. Something not right with the spices. I would not make it again. item not reviewed by moderator and published
We really enjoyed this it was very flovorful and tender. item not reviewed by moderator and published
Didn't catch the whole show. Recipe says to cook meat uncovered. On the show, looked like Guy cooked it covered. Did he brown the meat in the bacon fat before placing it in the oven? Can someone please help!! It looked YUMMY!! item not reviewed by moderator and published
I made this because it looked good on TV and my local market had "London Broil" top round on sale for a buck and a half per pound. I didn't have the cayenne and forgot to buy beef broth so I used chicken broth. No difference. The meat was tender and tasty. Only thing I would do different is use a little less salt and worcestershire sauce - but that's a personal preference. I will definitely make this again. It was like being in my Italian grandmother's kitchen again. Try serving it with freshly sauted red sweet peppers and onion and provolone cheese. item not reviewed by moderator and published
So I made this right after I saw the show because I thought it looked and sounded really good.The roast(london broil) was a little pricey but well worth it because we got lots of meals out of it. The flavor was very good and a little spicy but we like it like that. I also sauteed onions and added provolone cheese and popped it under the broiler,also used the broth for dipping. I will make it again but use a thinner roast it was kinda hard to slice super thin thats my only complaint item not reviewed by moderator and published
Hey Null and void, Try making the sandwich before you rate it, also, try being sober before talking to anyone on the computer. item not reviewed by moderator and published
Had a great time making this one. Easy cook, one pan cleanup, no leftovers! I added some extra pepper flakes because we love spicy food. I couldn't find any of the viniagrette veggies at the grocery store so I subbed a mixture of sliced pimentos and roasted red peppers with a dash of spicy italian salad dressing (It's all I had!). I think adding a slice or two of provolone would be great, too. item not reviewed by moderator and published
This Sandwich was excellent! Yet the recipe from this web page is different from the TV show. I followed the TV show's recipe. Guy didn't use Bay leaves, and he didn't use a roasting pan, he used a Dutch Oven(covered). The web recipe says to use a 4 pound top round, yet doesn't state roast or london boil cut. On the show Guy used a London Boil cut, which could make a big difference in cooking time and taste. I didn't use the veggie toppings yet I did melt provolone cheese on top. It was awesome! item not reviewed by moderator and published
This looked so good on TV that I made it within 24 hours of seeing the show-- and it was amazing. Actually spicier than I would have expected, but that was good. I added some extra beef broth at the end to make it a touch milder. On TV, Guy cooked this covered, but the recipe says uncovered. Wonder which one is the "real" way. Looking forward to the leftovers tomorrow, and will definitely want to make this again. It was pretty easy to follow the recipe. item not reviewed by moderator and published
This is the best recipe we have used for hoggies. The meat was so tender. A little hot for my taste but excellant A winner item not reviewed by moderator and published
Delicious. I halved the recipe as I was only cooking for two. Next time, I will make sure to add a bit more beef broth for extra au jus. We like our food spicy so I added extra cayenne and red chili flakes. The beef was tender, spicy and flavorful while the au jus was better than anything found with most french dip sandwiches! item not reviewed by moderator and published
We had some relatives over for Memorial day. Slight variation made this a great dinner. Seared in pan with ingredients (including the bacon fat from breakfast), transferred to crockpot, added remaining items. Cooked on low heat for 5 hrs. Sliced, and returned to strained juices. Served on toasted hoagie rolls with relish topping mixture of chopped Piquillo peppers and sweet cherry peppers. Of coarse everyone got a small bowl for dipping juice. Meat was also great to snack on by itself. The only thing I didn't like about this recipe? No leftovers :^( item not reviewed by moderator and published
This is a very tasty sandwich. The meat was tender and the toppings (which I didn't think I would like) were delicious with the sandwich. Be sure to cook the meat covered and slice across the grain. The juice was a little hot for my family so I thinned it down with a little more beef brith and it was perfect. item not reviewed by moderator and published
If I could have given this recipe no stars, I would have. This was the worst tasting sandwich I have ever had. The meat was tough, and the taste was horrible. It was alot of work for something that ended up in the garbage. item not reviewed by moderator and published