CHICAGO CUT LUNCH RECIPES

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CHICAGO ITALIAN BEEF RECIPE - FOOD.COM



Chicago Italian Beef Recipe - Food.com image

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

Total Time 18 hours 10 minutes

Prep Time 10 minutes

Cook Time 18 hours

Yield 5 lbs meat

Number Of Ingredients 7

5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini pepper (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3 -5 sweet green peppers (according to size)
1 loaf long thin French bread

Steps:

  • Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
  • Turn over at the 6th and 12th hour interval.
  • At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
  • Cut bread into 6 inch lengths and slice on the side lengthwise.
  • Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
  • (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
  • Salt to taste.
  • OPEN WIDE and enjoy the most wonderful taste sensation.
  • May be frozen when cooked.

Nutrition Facts : Calories 1519.4, FatContent 59, SaturatedFatContent 22.8, CholesterolContent 340.2, SodiumContent 2052.2, CarbohydrateContent 119.9, FiberContent 6.1, SugarContent 7, ProteinContent 121.5

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH | ALLRECIPES



Chicago-Inspired Italian Beef Sandwich | Allrecipes image

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    European    Italian

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 4 sandwiches

Number Of Ingredients 16

1?½ pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1?½ teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled Italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley

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, CarbohydrateContent 35.7 g, CholesterolContent 78.7 mg, FatContent 15.7 g, FiberContent 3.5 g, ProteinContent 29.3 g, SaturatedFatContent 5 g, SodiumContent 1398.8 mg, SugarContent 2.1 g

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