CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF)
Categories Sandwich Beef Cheese Pepper Bake Braise Roast Fourth of July Father's Day Summer
Yield 8 people
Number Of Ingredients 15
Steps:
- Puree the following together in a food processor: garlic, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt. Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 16 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast. Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments. Compile your sandwich with any/or all of the following: provolone, mozzarella, Italian beef, Chicago Johnny's Giardiniera, sweet peppers*. Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef. *To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 tea black pepper, 2 tea sea salt; cook until peppers just start to soften.
CHICAGO ITALIAN BEEF SANDWICH
Steps:
- 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.
CHICAGO-STYLE ITALIAN BEEF SANDWICHES
Makes 8 servings (it depends on how much you put in each sandwich, you may get 10) Oven 325°F at 25 minutes per pound of meat
Provided by Joseph Strain
Categories One Dish Meal
Time P2D
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 148.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.1, Sodium 574.5, Carbohydrate 27.8, Fiber 1.9, Sugar 1.7, Protein 4.8
CHICAGO ITALIAN BEEF SANDWICHES FROM THE STAND MAN
My son worked at a Chicago hot dog and Italian beef sandwich stand in the old neighborhood. When we were moving away his boss, Sid the Stand Man, told him what to do to get Italian beef sandwiches made at home as close as possible to his stand's taste. Since it's not really a "recipe" as such, please excuse the way I'm explaining how to make these "blast from the past" sandwiches that I've been making for 20+ years now! This recipe is for a crowd, but I have made them using a smaller inside round roast allowing for 3 or 4 sandwiches per lb. of roast.
Provided by Mareesme
Categories Lunch/Snacks
Time 5h
Yield 25 sandwiches
Number Of Ingredients 7
Steps:
- DAY 1.
- Roll whole beef round on all sides in Worcestershire sauce until it's brown. Roll in garlic powder until it's white. Roll in basil until it's green. Sprinkle lightly with red pepper flakes.
- Put in baking pan without rack and bake in oven at 250 dg. for 20 minutes per lb. (Roast will be extremely rare, but don't worry because it will be tender and juicy after recipe is completed) Do not remove roast from pan or drain off drippings. Wrap it all in foil and chill in refrigerator overnight to firm up for easy slicing and to meld seasonings.
- DAY 2.
- Remove from pan and save all drippings including any browned bits from baking pan. Refrigerate until needed.
- Slice chilled roast as close to paper thin as possible (I bring it to butcher where purchased and he slices it for me on his electric slicer.) Put beef slices (saving any juice that dripped off) in plastic bags and chill until ready to assemble.
- Add 1 1/2 cups of water per lb. of beef in saucepan, adding drippings that had been saved earlier. Stir over low heat to make an au jus. If more flavor is needed, add more of the above spices and beef bouillon cubes until flavor seems right. The last few years I've used au jus gravy envelope(s) to speed things up or to stretch out more sauce, adjusting seasonings above to keep the "Italian" flavor If wanted, at this point you can add a bit of garlic powder, oregano, or pepper to taste.
- Bring au jus mixture to a boil.
- TO SERVE:.
- Immediately pour boiling au jus to cover beef slices in a roaster, electric frypan, or large crockpot that will keep sandwiches warm but not hot. DO NOT heat up beef first! The boiling jus will warm up the beef and finish the cooking process. If beef is actually cooked in sauce it will get tough.
- Serve immediately by having guests prepare their own sandwiches on small french sandwich loaves or hoagie buns. If Gonella- brand rolls are available, that was the bread of choice for Sid the stand man.
- Serve with green pepper slices that have been sautéed to soften as well as with yellow pepperoncini peppers for those who want more of a kick!
- NOTE: Sid also made Stromboli Sandwiches, which are a French roll stuffed with Italian beef, a link of cooked hot Italian sausage.
- and mozzarella cheese. He wrapped the sandwiches in foil and heated in oven until the cheese was melted, then poured a drizzle of warm marinara sauce on filling and added a few sautéed green pepper slices (or pepperoncini peppers). I make these with frozen leftover Italian beef after the party by making broiled garlic bread rolls and assembling them as Sid did.
Nutrition Facts :
CHICAGO-INSPIRED ITALIAN BEEF SANDWICH
I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
- Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
- Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
- Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
- Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
- Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
- Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Nutrition Facts : Calories 406 calories, Carbohydrate 35.7 g, Cholesterol 78.7 mg, Fat 15.7 g, Fiber 3.5 g, Protein 29.3 g, SaturatedFat 5 g, Sodium 1398.8 mg, Sugar 2.1 g
ITALIAN BEEF SANDWICHES
Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.
Provided by Dick Pierce
Categories World Cuisine Recipes European Italian
Time P1DT2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g
CHICAGO-STYLE BEEF SANDWICHES
I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker. -Lois Szydlowski, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker., In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.
Nutrition Facts : Calories 450 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
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