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