Chicago Italian Beef Sandwich

These Italian beef sandwiches of Chicago I am a disordered, abundant, crazyly delicious meal. They are made with toasted hagie rolls that are stratified with thin slices of slow braised beef, juicy peppers and brine vegetables.

Not to be confused with an Italian hagie, or, I dare sayPhilly Cheesesteak, or even a French dip, these iconic sandwiches come from Chicago. Thinnantly sliced ​​crack beef pitched up, soaked in AU JUS on top of a French roll and garnished with salary gardener.

Unlike the Italian cold sandwiches of the first immigrants who work in Philly, the Chicago crew liked their hot food. Even if the origins are not exact, it cannot be argued that this sandwich is distinctly in midwest in the roots and that you will love this disordered Chicago Italian beef recipe.

Necessary ingredients:

• Condiments – We are condemning the meat with a perfect mixture of Italian seasoning, fine sea salt, freshly ground black pepper, pepper of cayenna, paprika and flakes of red chilli pepper.
• Top Round of beef – with the fat hood for the roast of beef. If you can’t find a round roast high, choose a thick counter or a ride down.
• Bacon fat – Bacon fat is a great way to add extra flavor while burning the meat. Alternatively, use the beef chain.
• Aromatic – We are creating a base of flavor with yellow diced onion and chopped garlic.
• Red wine, Worcestrshire sauce and beef broth – Join to create a sweet, spicy and salty grilled liquid to keep and add flavor to the meat. We love our homemade beef bone broth for a deeper flavor.
• Bay leaves – adds a subtle mint undertone.
• Hoagie Rolls – slightly toast to serve. Search for crunchy French rolls for this recipe.
• Garden and red peppers Jarred – Find them in the corridor of the seasoning near the pickles. Otherwise, he uses sweet and hot chillies.

How to prepare this recipe for the Italian beef sandwich

First, Mix all spices Together in a bowl. Beef With the mix of spices uniformly, then wrap it strictly in a plastic casing. Refrigerate and leave marinate for 3 hours or overnight.

When you are ready to cook, he warms the fat of the bacon over medium-high heat in a Braigioso. Add the beef and brown from all sides. Pour the onions and cook Until they are tender, then Add the garlic, the wine, the Worcestrshire, the beef broth and the bay leaves.

Transfer the braosist to the oven and Cook at 275ºF for 1.5 hours. Remove the meat from the cooking liquid, Cool completely, then cut in very thin pieces.

To assemble sandwich, Heat the broth and add the beef Inside again. Toast to your rolls, Then Stratto on meat with extra broth, gardener and chilli pepper.

From what cut of meat is the Italian meat made?

I use the top round of beef for this recipe. It is incredibly tasty and, although usually a harder cut in meat, it becomes thus tender in the liquid thanks to the long and slow cooking time.

You can also use Chuck Roast, Sirloil or Bottom Round if preferred.

What kind of bread is used for Italian meat?

I use the rolls of slightly toasted hagie for this recipe because they have enough structure to get up next to the juicy meat without becoming too strange.

Can’t find hagie rolls? Instead, try French rolls or a French sliced ​​baguette.

Serve suggestions

My favorite way of serving Italian beef is on a toast of toasted hagie seasoned with red peppers and the gardener. It is also delicious with a melted provolone in layers in the roll.

But, while a sandwich of Italian beef is incredible, the beef itself can be served in different ways! Mix it in the rice, serve on it a baked potato or a smoked oven potato! Mix it in Mac and cheese or simply eat it directly from the pan with a fork … or your hands. Nobody is here to judge.

How to store

Once assembled, the sandwich should be served immediately so that the bread remains beautiful and toasted. However, the remaining Italian beef will last in an airtight container in the refrigerator for a maximum of 3 days or in the freezer for a maximum of 3 months.

To heat, Defrite during the night in the refrigerator if frozen, then heat in the microwave oven or on the stove over medium-low heat.

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