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-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 STYLE BEEF
Make and share this Chicago Style Beef recipe from Food.com.
Provided by Please Delete
Categories Lunch/Snacks
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Place the meat on the rack in a roasting pan and bake 2 hours.
- Let cool then slice very thin with electric knife.
- Pour the broth into the roasting pan, set over medium heat on top of stove.
- Stir to loosen the brown bits.
- Add garlic, Worcestershire, bell peppers, oregano, marjoram, basil and thyme.
- Bring to boil, reduce heat and simmer for 20 minutes.
- Add the meat, stirring to coat with gravy.
- Cover and refrigerate overnight (at least 4 hours).
- Reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini.
- Garnish with the optional Giardiniera Relish.
- ** gravy ingredients can be doubled.
Nutrition Facts : Calories 561.5, Fat 26.4, SaturatedFat 9.4, Cholesterol 114.9, Sodium 1168.2, Carbohydrate 33.8, Fiber 2.3, Sugar 3, Protein 44.7
CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the pot roast: Position a rack in the middle position and preheat the oven 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; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- 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 soft, about 20 minutes.
- For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
REAL CHICAGO-STYLE ITALIAN BEEF I
Make and share this Real Chicago-Style Italian Beef I recipe from Food.com.
Provided by Cookin In Texas
Categories Roast Beef
Time 2h50m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Make a spice rub by combining 1 teaspoon each of dried basil,dried oregano,garlic powder,ground pepper,salt,red pepper flakes.
- Rub HALF of the spice rub over and around the roast, Press the mixture into the meat as much as possible. Place the meat in a roasting pan. Add about 1 cup water to the pan.
- Preheat oven to 475 degrees F.
- Roast the beef for 35 minutes, Now reduce the temperature to 400 degrees F., and roast for 40 minutes.
- DO NOT TURN OFF THE OVEN, Remove the pan from the oven and pour 1 1/2 cups cold water into the pan, Let Stand for 15-20 minutes.
- Add remaining seasoning mixture to the pan juices and water. Return meat to the oven and roast until meat thermometer reaches (160 degrees very important to reach this temp) about 50 minutes but use the thermometer to make sure.
- When temp is reached remove pan and allow the roast to cool slightly befroe slicing. Slice almost paper thin (the right thiness is critical to ensure a good chew, But without being tough).
- Transfer the juices to a sauce pan and keep it warm over low heat.
- Immerse the sliced beef into the warm gravy.
- To serve, scoop some of the beef out of the gravy using a fork, Load it onto a Gonnella french bread roll. Garnish with hot or sweet peppers and serve.
- TIP: One of the secrets of Chicago Italian Beef restaurants is that they add garlic juice to the pan juices during the final roasting.
- TIP 2: The beef served at these restaurants are not undercooked, infact most roast the beef until it is medium well which shows very little redness.
Nutrition Facts : Calories 645.3, Fat 43.5, SaturatedFat 17.2, Cholesterol 199.6, Sodium 560.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 58.2
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-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
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