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.
CHICAGO-STYLE BEEF ROLLS
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.
Nutrition Facts : Calories 418 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 771mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
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.
COOKING THE EPISODE: THE BEAR'S ITALIAN BEEF SANDWICH IS THE MOST ICONIC SANDWICH IN CHICAGO
Never had a Chicago Italian Beef sandwich before? Here's how the iconic meat sandwich got its name and how to make the recipe at home, inspired by 'The Bear' on FX.
Provided by Theresa Greco
Time 10m
Yield 6
Number Of Ingredients 17
Steps:
- Chicago Italian Beef Sandwich Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don't, cover the base of your pan with grapeseed oil. Season beef with salt and pepper. In a large rondeau heat grapeseed oil under medium / high heat. Sear beef on all sides to brown. Once browned, remove beef and rest on a half sheet tray with a cooling rack. Deglaze pan with your aromatics - the rough chopped, skin on, carrots, celery and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir. Mix in dried herbs, bouillon, and seasonings. Add beef back in with the torn or sliced green peppers, just make sure to remove all the seeds. Cook in oven set at 350 degrees for 1 hour. Checking internal temp to 140 degrees. Once your beef has cooked, take it out and let it rest until cool. Remove your peppers from the jus and place in to another large pot that is on very low heat, then strain your liquid to remove all the onions, celery, carrots, and garlic. Taste for seasoning and add salt if necessary. Once the beef has fully cooled and rested, thinly slice the beef about half an inch thickness if you can and place it all back in the jus with the peppers. Get all your buns ready to start building! Slice your bun in half and take a tong-full of your beef, lay it in gently, then stuff one of the peppers in there and top with your giardinara. Dip each corner into the jus and wrap up your sandwich in parchment or wax paper.
Nutrition Facts :
CHICAGO-STYLE ITALIAN BEEF SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 5h5m
Yield 6 sandwiches
Number Of Ingredients 16
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-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
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 STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSION)
Chicago style Italian beef sandwiches. A real favorite among Chicagoan locals. This is one of the best sandwiches that you can eat in Chicago...especially with the giardinara or sweet peppers.
Provided by Doreen_2
Categories Lunch/Snacks
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
- Remove the meat from the au jus and shred it with a fork until it is finely shred.
- Return the meat to the crock pot full of au jus to get warm for 20 minutes.
- After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
- For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
Nutrition Facts : Calories 850.3, Fat 54.5, SaturatedFat 17.8, Cholesterol 193.5, Sodium 2724.6, Carbohydrate 21.4, Fiber 2.4, Sugar 0.2, Protein 64.8
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CLASSIC CHICAGO ITALIAN BEEF SANDWICH RECIPE DONE AT HOME
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Ratings 366Calories 324 per servingCategory Dinner, Lunch, Main Course
- Prep. If you wish, you can stab the surface of the meat every inch or so and stick slivers of fresh garlic into the meat as does my brother-in-law. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Coat the meat lightly with water to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, we will use it in the juice.
- Fire up. If you are cooking indoors, put a rack just below the center of the oven and preheat to 225°F. If you are cooking outdoors use a 2-zone setup or a smoker and get it the oven or the indirect side up to about 225°F.
- Cook. Pour the water into a 9 x 13" baking pan and heat it to a boil. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan and place them both on the indirect side of the grill or in the oven indoors. Place the roast on top of the rack above the juice. Roast at 225°F until interior temperature is about 130-140°F for medium rare, about 3 hours (exact time will depend on the cut of meat, its thickness, and how well calibrated your cooker is). This may seem long, but you are cooking over water and that slows things down. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want.
- While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 2 tablespoons. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.
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