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How To make Chicago Italian Beef
Ingredients
1 1/2
cup
stock, beef
1
cup
water
3
tablespoon
tomato paste
1/2
teaspoon
red pepper, crushed
1/2
teaspoon
salt
1
each
bay leaf
1/4
teaspoon
garlic, minced
1
pound
beef, roast, rare, sliced thin
2
each
bell peppers, green, sliced lengthwise
4
each
bread, italian, loves, 4-5 inches long
Directions:
Combine beef stock, water, tomato paste, pepper, salt, bay leaf and garlic in a skillet. Cover and simmer for 15 minutes. Taste and adjust seasonings. Add roast beef slices and green pepper slices. Cook, uncovered, for 15 minutes.
While beef is cooking heat bread in a 350 degree oven for a few minutes. Cut loaves of bread into half lengthwise. Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).
Assemble sandwiches dividing beef and peppers evenly between the 4
loaves of bread.
How To make Chicago Italian Beef's Videos
Adam Devours 2 Chicago Style Dishes: The Italian Beef Sandwich And Deep Dish Pizza | Man V Food
If you go to Chicago, you have to try the Italian beef sandwich and the deep dish pizza. Adam visits the windy city to find the best restaurants that serve these Chicago style dishes.
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THE INCREDIBLE ITALIAN BEEF SANDWICH MADE WITH NOTHING BUT AN INSTANT POT! | SAM THE COOKING GUY
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Italian Beef Sandwich Recipe | Slow Cooker | Best Homemade Italian Beef | Everyday BBQ
In this video I will show you ANOTHER way to make some AWESOME Italian Beef Sandwiches in your Slow Cooker! This is an easy and delicious way to cook homemade Italian Beef and it's absolutely glorious! Whether your having a party or just cooking dinner, this is an awesome meal that everyone will enjoy! Thanks for watching I hope you enjoy! THANKS FOR YOUR SUPPORT!
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Ingredients Needed:
- I used 4 lbs total of Chuck Roast and Boston Arm Roast (1 each) any roast will do!
- 4-6 Cups of beef broth (depending on how much gravy you want.
- Good Bread for the sandwiches
- Garlic Powder 1 Tsp
- Garlic Cloves (I used 10)
- Basil 1/2 Tsp
- Oregano 1/2 Tsp
- Black Pepper 1/4 Tsp
- Mozzarella Cheese
- Pepperoncini (or banana peppers)
- DON'T FORGET THE HOT GIARDINIERA MIXTURE! Get it HERE:
Directions:
- Sear your roast(s) in a hot pan with oil on ALL sides seasoning with salt and pepper
- Preheat your slow cooker (with beef broth in it) to LOW
- Place half the spice mixture (see video for clarification) into the broth and mix
- Place roasts into broth them add remaining ingredients (see video)
- Allow to cook ON LOW for 6+ hours or until fork shred tender
- Shred beef and allow meat to continue to absorb flavors in cooker for 1-2 hours for best taste
- Build your sandwich and ENJOY!!!!
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BEST ITALIAN BEEF SANDWICH | HOW TO MAKE BOUNA ITALIAN BEEF FROM CHICAGO IN VEL DOGGS KITCHEN 2021
BEST ITALIAN BEEF SANDWICH| HOW TO MAKE BUONA ITALIAN BEEF FROM CHICAGO YOUTUBE VIDEO RECIPE 2021 IN VEL DOGGS KITCHEN
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Amazing Instant Pot Chicago Italian Beef Sandwich Recipe | How to Make Drip Beef | French Dip
In this video, we'll be showing you how to make an incredible Instant Pot Chicago Italian Beef Sandwich, also known as Drip Beef or French Dip. All you need is a 2-3 lb Chuck Roast, 3 cups of stock (total), and some essential seasonings like Italian seasoning, garlic powder, onion powder, and MSG. We'll be cooking everything in the Instant Pot, which saves a ton of time and infuses all of the flavors into the meat. Once the beef is ready, we'll pile it high on some crusty bread, and you'll have a delicious sandwich that's perfect for any occasion. Don't forget to follow me on my socials @SanMarcosMakes for more tasty recipes like this. And, if you have any sponsor questions or want to test out products, please feel free to email me at sanmarcosmakes@gmail.com. Let's get cooking! #instantpot #italianbeef #dripbeef #frenchdip
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Chicago Italian Beef Sandwich
Smoked Top Sirloin Roast turned into one amazing Italian Beef Sandwich
#italianbeefsandwich #chicagoitalianbeefsandwich #howtobbqright
Italian Beef Sandwich Recipe
I don’t know if there is a sandwich more fitting for the “Super Bowl” than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better. This is a sandwich worthy of a Championship Trophy!
For the authentic version of this recipe I turned to my friend Meathead over at
Meathead suggests starting with a Top Sirloin Roast in the 3-4 pound range. You can also substitute top round or bottom round roast as well. I would say any lean beef roast will work. Remove as much fat and sinew from the outside of the roast as possible. To season the roast I used salt, ground black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper. Mix the seasonings together in a bowl, spritz the outer surface of the roast with water and sprinkle on a good dose of the seasoning. The water will help the seasonings stick and release some of the flavor from the herbs.
To cook the roast I set up my Big Green Egg for indirect cooking running Royal Oak lump for heat and few chunks of hickory for smoke flavor. Use the plate setter in the Egg to create indirect cooking. The temp needs to run at 325 the entire cook.
The cooking set up is key for Chicago Italian Beef. The roast sits above a pan of simmering beef broth while it cooks. Place a 9x13” baking pan on the cooking grate and add 6 cups of water. Throw in 4 beef bouillon cubes and stir to dissolve. Season the beef juice with a good pinch of the same seasoning used on the outside of the roast. Place a baking rack over the pan and sit the roast on the raised rack.
For the first stage of cooking the roast needs to hit 125-130 degrees internal for medium rare. Insert a wired probe thermometer - I used my Thermoworks DOT into the center of the roast to monitor the temperature.
Once the roast hits 125-130 degrees, remove it from the pit. Pour the beef juice into a large container. Cover both with foil and place in the refrigerator for a minimum of 3 hours (or overnight) to cool.
When the roast is completely cool, it’s ready for the next step. Remove any fat that floats to the top of the juice then bring it to a slow simmer. Taste the juice for flavor. Add more seasoning if necessary.
Now it’s time to slice the beef. In Chicago they use a meat slicer for thin slices but at home you can use a thin bladed knife. Let the knife do the work and take your time. Like Meathead says you don’t want to press too hard or saw at it because it’ll be too thick.
Also no Chicago Italian Beef Sandwich is complete without peppers. I sliced 3 sweet bell peppers into 1/4’ slices and sautéed them.
To assemble the sandwiches first you need a good bread. If you have fresh Italian bread loaves great, but I didn’t, so I went with fresh French Rolls. The bread needs to be firm on the outside but soft and fluffy on the inside. Slice it lengthwise but don’t go all the way through.
Place a big handful of the sliced beef into the simmering juice and let it hang out for a minute. Ladle the bread with a big spoon of the juice then pile the hot beef right on top. Add a few strips of sweet pepper and giardiniera - Meathead has a great recipe for making it yourself - Lastly spoon more of the Beef Juice over the top or if you’re like me just dunk the whole sandwich back in the crockpot.
Chicago Italian Beef Sandwich Ingredients:
- 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round)
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon dried Oregano
- 1 teaspoon dried Sweet Basil
- 1/2 teaspoon crushed Red Pepper
- 4 Beef Bouillon cubes
- 6 cups Water
- 3 Green Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Killer Hogs AP Seasoning
- 8 French Rolls
- 1 jar Giardiniera (can be store bought or homemade)
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