An Italian Beef Sandwich is a roast beef sandwich on steroids. Granted, not a healthy lunch idea but no one can argue it's exotic flavor and hypnotic allure. This is an all time favorite Chicago first choice in sandwich recipes.
I've used this recipe for years. It comes close to the recipes used by the legends. Works great for a large gathering, inexpensive and can be prepared ahead of time. They go fast and freeze well. And don't forget to "dip."
MEAT: Don't use an expensive prime roast for your Italian Beef Sandwich. Use top sirloin butt, top round roast, bottom round roast, rump roast or other lean, boneless roast. For best results use a meat slicer (small investment), you want thin, almost shaved, slices.
BREAD: Use Italian-style rolls, 6-8 inches long. Look for a bread that has 'wet strength', that can stand up to the delicious au jus. French bread isn't dense enough to hold up.
PAN SIZE: Use a pan size close to the size of your roast. If pan is too big, all the juices will burn away. Monitor pan juices while the roast is cooking and add more liquid if needed.
TO FREEZE: Freeze au jus and sliced beef separately. In either individual servings or family size.
SERVE WITH: Tossed salad, cucumber salad, cole slaw or marinated vegetables. Most restaurants and sandwich shops serve with french fries, but I prefer to save more room for the sandwich.
CALORIES: Approximately 450-600 for one hearty sandwich. Most of the calories (and fat) are in the beef. Choose a lean, boneless roast.
1 (5 lb.) boneless beef roast
1/2 t. garlic powder
1/2 t. dried oregano
1/2 t. black pepper
4 green bell peppers
2 red bell peppers
FOR THE AU JUS:
4 cups beef broth
1-2 t. dried oregano
1 t. dried thyme
1/2 t. black pepper
1 onion, diced
1 t. Tabasco sauce
8 cloves of garlic, minced
2 T. Worcestershire sauce
salt to taste (depends on how salty the broth is)
6-12 Italian-style (6-8 inches) rolls
Serve immediately with plenty of napkins and homemade iced tea.
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