Tuesday, August 27, 2019

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

My husband, son, daughter, and I lived in Chicago for 2 years. I always loved their Italian Beef Sandwiches. This is my version of this delicious sandwich. I roasted the bell peppers under the broiler for about 20 minutes, rotating the pan, after 10 minutes. You can buy roasted bell peppers in a jar. I think you will love my recipe for homemade Italian Giardiniera Salad (recipe on page 18). Make the Italian Giardiniera Salad at least two days before you make the sandwiches. Roast the beef the day before you make the sandwiches.




1 large onion, thinly sliced
3 lb rump or bottom round roast
1 t fresh or freeze-dried oregano
1 t garlic powder
½ t red pepper flakes
1 T extra-light olive oil or avocado oil
Sea salt and freshly ground black pepper
1 qt beef broth

Italian Giardiniera Salad (recipe, next post)
Roasted bell peppers, in a jar or your own roasted
Crusty Italian bread, cut into 6 to 8-inch lengths, and cut in half, lengthwise

Preheat oven to 350 degrees F.

Place sliced onion on the bottom of a roasting pan.
Place roast on top and season with oregano, garlic powder, and red pepper flakes.
Drizzle with olive oil and season to taste with salt and pepper.

Place in oven and roast for 45 minutes.
Pour beef broth in the bottom of the roasting pan and continue to roast for another 20 minutes.
The temperature of beef should register 130 F degrees for rare and 135 F degrees for medium-rare with an instant-read thermometer.

Remove from oven and place roast on a platter to cool.
Scrape up brown bits from the bottom of the pan and pour the beef broth through a strainer into a heatproof container. Let cool, then cover and refrigerate for 24 hours.
Place roast in a large container and refrigerate for 24 hours.

The next day that you want to make the sandwiches, remove roast and broth from the refrigerator.
Pour broth in a saucepan and heat to just below boiling; keep warm.

Thinly slice enough beef, for your sandwiches.

Using tongs, dip enough of the beef into the beef broth and then place on the bottom half of each sandwich.
Add a spoonful of giardiniera and a few roasted peppers.
Add top of bread and add a small bowl of the broth to each plate for dipping.



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