Pop up dinner: Italian Beef Sandwiches

I know you all have a friend that reminisces about something from their childhood or neighborhood where they grew up. My friend from Chicago routinely grouses about not being able to enjoy a Chicago-style Italian Beef Sandwich. Being in the Pacific Northwest, he just has not found anything that claims to be Chicago-style Italian Beef compare to what he enjoys back home. So, after a lot of research I decided to take the challenge to silence his fussing and try to satisfy that taste of his hometown. Now I have never been to Chicago so I have no way to compare, but this sandwich was delicious, incredibly delicious, insanely delicious… so I think it was a success. His take on it… a solid thumbs up for being very close to his hometown sandwich. Do you want to know how I did it? Then read on…

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Prep time: 2 hours 20 mins

Cook time: 1 hour 40 mins

Total time: 4 hours

Serves: 4

Ingredients

2½ - 3 lbs beef roast
1 tbsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp basil
½ tsp red pepper flakes
¼ tsp celery seed
2 cubes beef bouillon
3 cups of hot water
3 cups of beef broth/beef stock (I used a 50/50 mix)
¾ cup vegetable broth
3 green peppers, sliced
2 tsp olive oil
Pickled vegetables/giardiniera
Crusty rolls (I used bolillos)

Instructions

Preheat the oven to 325 degrees.
In a small bowl, combine the black pepper, garlic powder, onion powder, oregano, basil, red pepper flakes, and celery seed to make a rub.
Lightly wet the surface of the roast and coat with the rub. There will be some rub left, save it for the 'juice'.
Dissolve the bouillon in the hot water.
Add the bouillon, broth/stock to a 9 x 13 oven proof baking dish.
Place the roast on a rack above the baking dish and liquid.
Roast for approximately 90 minutes and an internal temperature of 125 to 127 degrees (i.e medium rare).
When the internal temperature is met, remove the roast to a plate and tent with foil for 10 to 15 minutes to rest and allow for the carry over cooking.
Reserve the broth/bouillon mixture (known as 'juice'). If it appears to have a fair amount of beef fat in it, chill it in the refrigerator to allow easier removal.
After the rest, place the covered roast in the refrigerator for at least 2 hours. This chill will firm up the roast to make slicing easier.
After the chill, slice the roast thinly (as thin as possible). A slicer is best for this step, but how many of you have a slicer!
Place the juice and vegetable broth into a medium saucepan and heat over medium/medium-low heat.
In a large skillet over medium/medium-high heat, add the olive oil.
When the oil shimmers, add the green peppers and saute until slightly softened, approximately 3 - 4 minutes.
Assemble the sandwich by dipping the thinly sliced beef into the juice for a minute or two, then placing into the split roll.
Add green peppers and vegetables/giardiniera, drizzle more juice over top as desired, fold and serve with a simple green salad.

Notes

This recipe is based on the research and recipe provided by Meathead Goldwyn at AmazingRibs.com. Check it out for a wealth of information on Chicago's Italian Beef Sangwitch.

I used a combination of Mezzetta's Hot California Mix and Italian Giardiniera to really add some pop to this sandwich.

Preheat the oven to 325 degrees. In a small bowl, combine the black pepper, garlic powder, onion powder, oregano, basil, red pepper flakes, and celery seed to make a rub. Lightly wet the surface of the roast and coat with the rub. There will be some rub left, save it for the ‘juice’. Dissolve the bouillon in the hot water. Add the bouillon, broth/stock to a 9 x 13 oven proof baking dish. Place the roast on a rack above the baking dish and liquid.

Roast for approximately 90 minutes and an internal temperature of 125 to 127 degrees (i.e medium rare). When the internal temperature is met, remove the roast to a plate and tent with foil for 10 to 15 minutes to rest and allow for the carry over cooking. Reserve the broth/bouillon mixture (known as ‘juice’). If it appears to have a fair amount of beef fat in it, chill it in the refrigerator to allow easier removal. After the rest, place the covered roast in the refrigerator for at least 2 hours. This chill will firm up the roast to make slicing easier. After the chill, slice the roast thinly (as thin as possible). A slicer is best for this step, but how many of you have a slicer! Place the juice and vegetable broth into a medium saucepan and heat over medium/medium-low heat. In a large skillet over medium/medium-high heat, add the olive oil. When the oil shimmers, add the green peppers and saute until slightly softened, approximately 3 – 4 minutes. Assemble the sandwich by dipping the thinly sliced beef into the juice for a minute or two, then placing into the split roll. Add green peppers and giardiniera, drizzle more juice over top as desired, fold and serve with a simple green salad.

Enjoy!

Bonus… here is the Skillet Apple Cranberry Pie dessert I made for the guests!

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2 COMMENTS

Lynette | 20th Feb 17

I just have to say that its a deliciousssssss, I’ve never been at Chicago but I definitely enjoy it every bite of that sandwich and also de apple pie. Kent is an amazing chef. Every single thing he cooks its just a great whole experience.
- Kent | 20th Feb 17
  
  Thanks Lynette! I am glad you enjoyed my attempt at making Italian Beef.