Beef / Pork

Chicago Italian Beef is for Sandwich.

Chicago Italian Beef takes 20 minutes to prepare.

Chicago Italian Beef takes 120 minutes to cook.

Chicago Italian Beef makes 10 servings.

The ingredients for Chicago Italian Beef are:

The Beef

1 boneless beef roast, about 3 pounds with most of the fat trimmed off
Top sirloin, top round, or bottom round are preferred in that order. When making the beef it is VERY important to have a meat slicer, as thinly sliced beef is the key to great success with this recipe


The Rub

1 tablespoon ground black pepper
2 teaspoons garlic powder or stud the roast with fresh garlic cloves
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper

The Juice

6 cups of hot water
4 cubes of beef bouillon

The Sandwich
10 Italian bread loaves cut widthwise into 10 portions
3 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera

Here is how you make Chicago Italian Beef:

Allow about 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator if you don't have a meat slicer. You need 90 minutes to cook a 3 pound roast, or about 30 minutes per pound. You can cook this well in advance and refrigerate the meat and juice and heat it up as needed. You can even freeze it. This is a great Sunday dish because the smell of the roasting beef and herbs fills the house. After you cook it, you need another 30 minutes to chill it before slicing.If you wish, you can cut small slits in the surface of the meat every inch or so and stick slivers of fresh garlic into the meat. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. There will be some left over. Do not discard it, we will use it in the juice. Let the meat sit at room temp for about 30 minutes. Meanwhile, preheat the grill or oven to 400?F. If you are cooking indoors, put a rack just below the center of the oven.Pour the water into a 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400?F until interior temperature is 140?F for medium rare, about 30 minutes per pound. This may seem long, but you are cooking over water and that slows things down. The temp will rise about 5?F more as it rests. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 5, and you can just leave theirs in the juice until it turns to leather if that's what they want. If you use a rotisserie on your grill, you can cut the cooking time in half because the spear and the forks holding it in place will conduct heat into the interior.Beware. This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary.While the meat is roasting, cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4" strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 1 tablespoon. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.Remove the roast and the juice pan. Let the meat sit for about 30 minutes for the juices to be reabsorbed into the meat fibers, and then place it in the coldest part of the refrigerator. Let it cool for about a few hours, long enough for the meat to firm up. This will make slicing easier. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. My wife remembers that her family would cook the roast and take it to the butcher to slice on his machine. That's a good strategy if you don't have a meat slicer. This, of course, is against health codes today. If you don't have a slicer, use a thin blade and draw it along the red part of the meat. If you try to cut down through the crust you will be cutting it too thick.Serving Size: Makes about 10 sandwiches with about 1/4 pounds of meat each.Number of Servings: 10Recipe submitted by SparkPeople user MCMIKE0104.

The nutritional information for Chicago Italian Beef is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 367.2

• Total Fat: 16.9 g
• Cholesterol: 121.1 mg
• Sodium: 497.3 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 0.7 g
• Protein: 42.6 g

Chicago Italian Beef is Italian cuisine.