Chicago Johnnys Italian Beef Sandwich Recipe Chicago Style Beef

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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

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!

CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH



CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH image

Categories     Sandwich     Beef     Cheese     Pepper     Fry     Roast     Fourth of July     Father's Day     Dinner     Lunch     Summer

Yield 9-11 6" sandwiches

Number Of Ingredients 12

3-4 lb. top/bottom/eye round roast
1 bulb garlic
6 tbl olive oil
1 tea italian seasoning
1 tbl oregano
1 tea black pepper
2 tea paprika
2 tea crushed red
1 tbl onion powder
1 tea granulated garlic
16 oz beef stock
To make sweet peppers, fry 2 sliced green bell peppers in olive oil and 1 tbl garlic powder, 1 tea black pepper, 1 tea sea salt.

Steps:

  • Juice the (peeled) garlic and 6 tbls olive oil by pureeing in a food processor and then force straining through a mesh strainer. Measure out ingredients. Rub juiced garlic and dry ingredients over the 3-4 lb. roast. Put roast in a glass dish. Add beef stock. Bake @ 225-250 degrees about 90 minutes. Take roast and refrigerate overnight (without gravy). Store gravy in a container in the refrigerator overnight. Slice roast as thin as possible and finish cooking by simmering the gravy and dipping the sliced beef until cooked through. Make sandwich with mozzarella and sliced (cooked) beef and 'dip' in the gravy. Top with your favorite giardiniera and/or sweet peppers. *Follow along with a video at https://www.youtube.com/watch?v=35W3DEOjQQA *

CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF)



CHICAGO JOHNNY'S ITALIAN BEEF SANDWICH RECIPE (CHICAGO STYLE BEEF) image

Categories     Sandwich     Beef     Cheese     Pepper     Bake     Braise     Roast     Fourth of July     Father's Day     Summer

Yield 8 people

Number Of Ingredients 15

3-5 Lb beef roast
1 peeled bulb garlic
1/4 cup extra virgin olive oil
1 Tbl Italian seasoning
1 Tbl oregano
1 tea black pepper
2 tea sweet paprika
2 tea crushed red pepper
1 Tbl onion powder
1 tea granulated garlic
1 tea sea salt
16 Oz. beef stock
Provolone or mozzarella cheese
High gluten French bread
Chicago Johnny's Giardiniera

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.

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Top Asked Questions

What's the name of the Chicago roast beef sandwich?
Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera.
How long to cook Chicago style Italian beef sandwich?
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.
What kind of sausage is in Chicago Johnny's?
Chicago Johnny's line is my history in the kitchen from making Italian sausage from scratch with my grandpa to every family gathering surrounded by homemade dishes listening to conversations about how those dishes were made. What is Giardiniera? Well, Chicago Johnny's Hot Giardiniera is a pickled serrano pepper, carrot, cauliflower, & c...
What kind of beef is in Italian beef sandwich?
For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it’s stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera.

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