chicago italian beef
(2 RATINGS)
This is a Chicago classic and something I miss now that I don't live there. Using rare roast beef is key!! It will cook when in the stock and you don't want it to be tough. You can top your sandwich with hot peppers of any kind or the traditional giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).
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prep time
10 Min
cook time
15 Min
method
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yield
Ingredients
- 1 1/2 cups beef stock
- 1 cup water
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper, crushed
- 1/2 teaspoon salt
- 1 - bay leaf
- 1/4 teaspoon minced garlic
- 1 pound roast beef, rare, sliced thin
- 2 - green bell peppers, seeded and cut into thin strips
- 4 - italian bread loaves, 4-5 inches long
- 1 tablespoon italian seasoning
- 1 tablespoon worcestershire sauce
How To Make chicago italian beef
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Step 1Combine beef stock, water, tomato paste, pepper, salt, italian seasoning, worcestershire, bay leaf and garlic in a large pan deep enough to submerge meant & peppers.
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Step 2Cover and simmer for 15 minutes.
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Step 3Taste and adjust seasonings.
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Step 4Add roast beef slices and green pepper slices.
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Step 5Cook, uncovered, for 15 minutes.
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Step 6While beef is cooking heat bread in a 350 degree oven for a few minutes.
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Step 7Cut loaves of bread into half lengthwise.
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Step 8Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).
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Step 9Assemble sandwiches dividing beef and peppers evenly between the 4 loaves of bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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