Chicago Italian Beef Sandwich

[BABY1]

TweetRecipe: Chicago Italian Beef Sandwiches


Yield: Makes about 10 sandwiches with about 1/4 pounds of meat each.

Preparation time: 20 minutes.

Cooking time: Allow about 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator if you don't have a meat slicer. You need 90 minutes to cook a 3 pound roast, or about 30 minutes per pound. You can cook this well in advance and refrigerate the meat and juice and heat it up as needed. You can even freeze it. This is a great Sunday dish because the smell of the roasting beef and herbs fills the house. After you cook it, you need another 30 minutes to chill it before slicing.Ingredients

The beef
1 boneless beef roast, about 3 pounds with most of the fat trimmed off

The rub
1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper

The juice
6 cups of hot water
4 cubes of beef bouillon (see discussion below) *
The sandwich
10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions (Gonnella, Turano, and D'Amato are the bakers of choice in Chicago)
3 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera

About the beef. Top sirloin, top round, or bottom round are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. My friend David Rosengarten, the famous cookbook author and TV chef (get his free email newsletter), uses chuck, a fattier cut, so the meat will be more tender and flavorful. "Luxurious" is the word he used. Problem is that you'll have to chill the pan drippings after cooking in order to skim off the fat.

About the garlic. If you wish, omit the garlic powder and stud the roast with fresh garlic.
* About the bouillon. I have encountered lively debate on the makeup of the juice as I developed this recipe. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it. The bouillon advocates have won me over on the authenticity argument, although I must confess, soup base is my favorite. Soup base is stock concentrated into a paste. It usually has salt added. Click here to read more about stocks, bouillons, consommé, etc. Feel free to substitute soup base or, best of all, make your own stock.

Authentic Chicago Italian Beef Sandwich Recipe, History, & Ratings

[guns01]

Tweetgreat recipe baby1 but you cant match at home what you get from a good shop

[BABY1]

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great recipe baby1 but you cant match at home what you get from a good shop

i never made this so I am not sure. Scalas beef is great though

[maxseg]

Tweetmmmmm

[BABY1]

Tweetttt

[MOUNTAIN-MAN]

TweetSounds great I'll take two please.

[JsJs24]

TweetMy wife and I spent the labor day weekend in Chicago last week and it was our first trip to Chicago. We stayed at the new Virgin Hotel downtown where we could walk everywhere and take water taxis. The one thing I didn't see and was a Chicago Italian beef sandwich shop. I ate some Chicago hot dogs and got a delicious Chicago style stuffed pizza my last night but no sandwich unfortunately.

[BABY1]

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My wife and I spent the labor day weekend in Chicago last week and it was our first trip to Chicago. We stayed at the new Virgin Hotel downtown where we could walk everywhere and take water taxis. The one thing I didn't see and was a Chicago Italian beef sandwich shop. I ate some Chicago hot dogs and got a delicious Chicago style stuffed pizza my last night but no sandwich unfortunately.

Wow I am surprised! there are beef joints all over the place. Italian beef, pizza and hotdogs are a Chicago must

[JsJs24]

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Wow I am surprised! there are beef joints all over the place. Italian beef, pizza and hotdogs are a Chicago must

I covered two of those but just didn't think about the beef until we were leaving. I had pizza and hotdogs on my mind and then we ate at our hotel a few times as well. No regrets though, the pizza and dogs were great. I ordered the pizza from a very popular place and they quoted me one and a half hours, but it was worth the wait.

[BABY1]

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I covered two of those but just didn't think about the beef until we were leaving. I had pizza and hotdogs on my mind and then we ate at our hotel a few times as well. No regrets though, the pizza and dogs were great. I ordered the pizza from a very popular place and they quoted me one and a half hours, but it was worth the wait.

Lou's?

[JsJs24]

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Lou's?

No, it was Giordano's. The place was packed and the pizza was terrific.