Recipe courtesy of Sammich

Chicago Italian Beef

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  • Level: Intermediate
  • Total: 2 days 3 hr 30 min (includes brining and cooling time)
  • Active: 1 hr
  • Yield: 1 sandwich
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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

Roast and Beef Juice:

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 

Sweet Peppers:

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


  1. Preheat oven to 400 degrees F.
  2. Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside.
  3. Drop sliced Roast into simmering Beef Juice. Jam beef in baguette. Dip sammich in beef juice pot.
  4. Drop Sweet Peppers into Beef Juice to get hot and wet.
  5. Add Giardiniera to sammich. Drape peppers across the beef.
  6. Serve with more Beef Juice on the side.

Roast and Beef Juice:

Yield: 6 to 8 servings
  1. Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined.
  2. Preheat oven to 400 degrees F.
  3. 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.
  4. 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!
  5. Portion roast slices into 5- to 7-ounce balls.
  6. 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.

Sweet Peppers:

Yield: 2 servings
  1. Split pepper in half, then clean white membrane out of it. Cut halves into thirds.
  2. 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.


Yield: 8 servings
  1. 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.
  2. Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice.
  3. Thinly slice jalapenos and serrano (approximately 1/8-inch thick).
  4. Place cut veggies into brine and stir well until all ingredients are combined.
  5. Cover and refrigerate for 2 days. Stir in olive oil.