A
BEEF
LIKE
NO
OTHER

I can't think of any other sandwich I enjoy more thoroughly than a Chicago-style Italian beef. Thinly sliced, perfectly spiced, oven-roasted and dripping with au jus on a crusty, soft bread roll. Hungry yet? Don't forget the giardiniera. What's that, you ask? It's what takes the sandwich over the edge. Giardiniera is an Italian mix of pickled vegetables in vinegar or oil. Some people think it's very hot—I think it's heaven on Earth. Italian beef is made with a cheaper cut of beef, but when you are done assembling this masterpiece, you won't look at a prime rib dinner the same way again.

Italian Beef Sandwich

Prep Time: 30 min.
Cook Time: 90-150 min.

Ingredients

  • 3-5 lb. top sirloin, top round, or bottom round roast
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder or 1 clove of garlic, cut into small wedges
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper
  • 1 large onion, sliced into thick strips
  • 1 green pepper, sliced into thick strips
  • 1 red pepper, sliced into thick strips
  • 4-6 cups of water
  • 2-3 beef bouillon cubes
  • Au Jus seasoning packet (optional)

Directions

  1. Preheat oven to 400°
  2. combine the pepper, onion powder, oregano, basil, red pepper, and garlic powder into a rub, and spread evenly over the roast. If using fresh garlic, omit the garlic powder and stud the roast all over with garlic chunks. Pierce the roast with a sharp knife, and stick the garlic wedges into the roast.
  3. If the roast is unevenly shaped, tie it up using butcher's twine.
  4. In a deep baking pan, place the sliced peppers, onion, water and beef bouillon cubes as a base for which to place the roast. Place the roast on top with the fatty side facing up.
  5. Bake the roast for 30 minutes a pound, or until an internal temperature of 135° (rare) is reached in the thickest portion of the roast.
  6. Let the roast rest for about 30 minutes. Wrap in aluminum foil and refrigerate overnight, along with the pan drippings.
  7. The next day, place the roast in the freezer for 1-2 hours before the next step.
  8. Using a deli slicer or a very sharp butcher's knife, slice the roast into the thinnest slices you can achieve. The thinner, the better.
  9. Remove the pan drippings from the refrigerator, and skim the solidified fat from the surface and discard.
  10. In an extra-large skillet or crock pot, add the sliced beef, pan drippings, and extra water if needed. An Au Jus seasoning packet can be added, as well as 1-2 teaspoons of crushed red pepper flake if more heat is desired.
  11. Bring the beef and juice up to a very low simmer. The slower and lower, the better. You don't want to overcook the meat and make it tough.
  12. Place forkfuls of the beef, cooked peppers and onions onto 6-inch vertically-sliced Italian bread loaves. Add giardiniera if you dare-a.