Italian Beef Sandwiches and Stewed Peppers
"Chicago-style Italian beef originated in the city in the 1930's, and it's filled with numerous little joints and stands that are devoted to this meal on a bun...."
INGREDIENTS
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4 lb. sirloin tip roast
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6 large cloves garlic
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1/3 cup minced onion
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1 1/2 teaspoons ground black pepper
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2 1/2 teaspoons dried oregano leaf
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2 teaspoons dried basil
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1 1/2 teaspoons salt
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1 teaspoon whole fennel seed
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7 Tablespoons olive oil
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48 oz. beef broth
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2 bay leaves
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Gardinara
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6 6-7 inch pieces of Italian bread, sliced open, but still with the top and bottom connected
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4 large green bell peppers, cut into 1/4-inch thick slices
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Fat from the Italian beef cooking liquid
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2 Tablespoons olive oil (or as needed)
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3/4 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried oregano leaf
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Several shakes garlic powder
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