Beefmilano Recipes

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Chicago-Style Italian Beef Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16

Ingredients

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

Steps:

For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

BEEF MILANESA

Beef Milanesa image

Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.

Provided by Mad-catter

Categories Steak

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/2 cup fine breadcrumbs
4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
vegetable oil (for frying)
1 lime, quartered

Steps:

Pound boneless steaks thin, ¼ inch.
In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
In a large nonstick skillet, heat oil to a depth of about ¼ inch.
Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

Nutrition Facts : Calories 94, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 189.7, Carbohydrate 16.4, Fiber 1.1, Sugar 0.6, Protein 3.8

BEEF MILANO

Beef Milano image

Make and share this Beef Milano recipe from Food.com.

Provided by Andy Wold

Categories One Dish Meal

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
2 cloves garlic, minced
2 1/2 lbs chuck roast, cut in 1 1/2 inch pieces
1 envelope lipton onion soup mix or 1 envelope lipton beef and onion soup mix
1 (6 ounce) can tomato paste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon oregano
1 cup water
2 (16 ounce) cans whole tomatoes

Steps:

In Dutch oven or heavy saucepan, heat oil and brown garlic until golden; add meat and brown well.
Stir in onion recipe soup mix, tomato paste, flour, chili powder, oregano, water and tomatoes.
Bring to boil while stirring, then simmer, covered, 2 to 2-1/2 hours, or until meat is tender.
If desired, serve with hot, buttered noodles and grated Parmesan cheese.

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