Best 4 Italian Chicago Beef Sandwiches Recipes

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

Steps:

• Place roast on a rack, in an open roasting pan, I use an 9" X 13" (230mm x 330mm) baking pan with the rack in it. Pre-heat oven to 325 degrees (165 C), allowing 25 minutes per pound (55 min per kilo) , roast will be rare.
• Cool, and slice very thin, I use an electric slicer to do this. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
• Next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad and plenty of napkins!
• Note: Our family loves the gravy so much that I usually double the gravy recipe so there is plenty to dip the beef sandwich into. We also like to put a lot of gravy on the bread before adding the meat. Sometimes we add barbecue sauce to the sandwich before eating it, for a different flavor, not a lot, just a touch, about 1 Tablespoon or less to taste.
• Courtesy of Joseph Strain.

10 MINUTE ITALIAN BEEF SANDWICHES! (CHICAGO STYLE)

Steps:

• 1. Make the veggies and sauce first by putting the onions in the sauce pan with the quart of water. Boil while you are cutting the bell peppers. Add the peppers. After about 5 minutes, add remaing ingredients to make the gravy. (I usually put all the gravy mixes into a bowl and add enough water to thin it out and make it smooth before adding to veggies and water). When gravy is desired consistancy (you can add more water if needed), add the deli beef one slice at a time, pinched in the middle so it isn't going into the pan flat, but tented a bit. Stir meat and veggies a bit and shut off the heat.
• 2. Cut a piece of the loaf of bread the length that you feel is appropriate per person. Slice in half to make a bun. Either dip the inside of the bun in the gravy or spoon it onto the bread... or ... (don't for a less messy sandwich). Pile on some sliced beef and veggies. Dinner is served!

ITALIAN (CHICAGO) BEEF SANDWICHES

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.

CHICAGO STYLE ITALIAN BEEF SANDWICHES

Steps:

• 1. Put everything in a crock pot on LOW for 8 hours.
• 2. At the end of 8 hours, remove and shred the beef. Put back in crock pot for another 1.5-2 hours.
• 3. Taste broth and correct for salt/seasonings. (There is a lot of salt in the dry dressing). Looking for very savory flavor. If desired, add an additional 2 sliced onions (gives good texture to the sandwich)at this step.
• 4. After a full 10 hours, get your toasted buns and roasted red peppers and/or hot peppers and build the best Chicago style Italian beef sandwich this side of the Mississippi (am on the East Coast).
• 5. Some people like to put this on sub rolls, top w/provolone and run under the broiler... oh yeah, its that good. Enjoy!