Chicago-Style Italian Beef Recipe
These mouth-watering Chicago-Style Italian Beef sandwiches are just a perfect serving for someone craving a rich flavored sandwich.
Ingredients
For Roast
- 1 Boneless beef chuck eye roast , it should be tied to a butcher twine (3-½ lbs)
- Garlic chopped roughly (6 cloves)
- 2 tbsp Vegetable oil
- 4 oz Dry red wine (½ cup)
- 1 medium-sized Onion chopped roughly
- 5 cups Beef stock
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 2 tsp Red pepper crushed
- 2 sprigs Fresh thyme
- 1 tbsp Dried Italian seasoning
For Sweet Peppers
- 4 Green bell peppers
- 1 tsp Garlic granulated
- 2 oz Olive oil (¼ cup)
- Kosher salt
- Black pepper freshly ground
For Sandwich
- 6 French rolls soft hinged
For Topping
- Oil-packed hot giardiniera
Instructions
- Place an oven rack in the oven. Preheat the oven to 300 degrees Fahrenheit.
- Take the roast and sprinkle the black pepper and salt all over it.
- Put some vegetable oil in a pot and heat it in a Dutch oven on medium heat.
- Then heat the roast from all sides so that it is golden brown and is caramelized. If the roast begins to smoke, you can reduce the heat. After browning, transfer the roast to a dish.
- Then add the onions and a small amount of salt and saute for 8-10 minutes until you start to see it brown. Keep stirring from time to time.
- Add garlic, Italian seasoning, and red pepper and again saute until you can sense the aroma.
- Add the red wine and bring to a simmer. Let it simmer until its volume reduces to half.
- Add the thyme and beef stock and again simmer. Check to see if any adjustment in seasoning is required.
- Put in the roast back. Cover the pot. Then keep cooking every side for half an hour intervals until you feel done. Cook the last 30 minutes by uncovering the pot. Check to see if the roast is tender. It will take almost 3-½ hours.
- Move the roast to a cutting board and cover it with an aluminum foil.
- Cut the peppers into half-inch strips and toss them on a baking sheet along with garlic, salt, black pepper, and olive oil.
- Increase the temperature of the oven to 350 degrees Fahrenheit and bake the pepper mixture for 45 minutes until they are softened.
- Strain the roast gravy with a thin and fine mesh. Then simmer to reduce the volume a little bit. Check for adjustments in the seasoning.
- After letting the meat cool down a little bit, remove the twine. Make small pieces of the meat and return it to the simmered gravy.
- Rub the soft-hinged French rolls with giardiniera oil and bake them at 359 degrees Fahrenheit until they become crispy and golden.
- On the crisped roll, place some amount of beef and sweet peppers. Add hot giardiniera oil and some gravy. Then dip the roll briefly in the gravy and wrap it quickly with parchment paper. Wait for a few minutes. Then open the parchment paper and serve the delicious Chicago-style Italian beef sandwiches.
Nutrition
Calories: 220kcal