over 2 years ago
Before I moved to Colorado, I lived in, near, and around Chicago. So every once in a while, I crave the kinds of food that was readily available everywhere in Chicago, but is less available here. High on that list is the Italian Beef Sandwich. And yes, the sandwich sometimes needs capital letters.
A Chicago-style Italian Beef sandwich is hard to find in Colorado. So I make my own. And now, you can, too.
Makes 2 1/2 pound of beef
- 2-3 pounds 1 beef rump, bottom round, or top round roast
- 4 teaspoons oregano
- Salt, to taste
- 4 cloves garlic, peeled
- 2 tablespoons olive oil, divided
- 4 green peppers
- 1/2 pint jar Mmlocal hot high desert peppers
- 1 cup giardiniera (from the olive bar)
For the beef:
The easiest way to cook the beef is in a crockpot, and it even better if you've got a crock pot that has a browning feature, it's even better. You can also cook it in a dutch oven, but it requires a little more attention.
Heat 1 tablespoon of olive oil in a heavy bottomed pot or in your crock pot, if it has a browning function. Salt the meat lightly, then brown int on all sides. Add 1 tablespoon of oregano and the garlic cloves. Add water to just under the top of the meat - in my pot it was about a quart.
Turn the heat to low - or turn the crock pot to a low cooking setting, cover the pot, and cook until the meat is fork-tender - from 4-8 hours, depending on the shape and size of the meat, and your particular crockpot.
When the meat is tender, remove it from the pot and put it in a storage container that will hold the meat and the cooking liquid. Strain the cooking liquid to remove the spent oregano and garlic and add the liquid to the storage container. Refrigerate until the meat is fully chilled - over night is ideal.
The next day, remove the meat from the container and slice as thinly as you can. Add it to the cooking liquid, add 1 teaspoon of oregano, and heat gently. Taste for seasoning, and add salt as needed.
For the sweet peppers:
Cut the peppers in half, remove the stem, core and seeds, and slice them into thick slices. Heat the remaining tablespoon of oil in a frying pan and cook the peppers until they begin to soften - but you don't want them to brown. Add some of the beef cooking liquid - about 1/2 cup - and cover the pan. Simmer until the peppers are fully cooked - they should be soft and a little floppy.
For the hot giardiniera:
The giardiniera from the olive bar will likely have very large pieces of cauliflower along with smaller pieces of vegetables. Cut them all into smaller pieces, to match the size of the peppers from Mmlocal.
Combine the deli giardiniera with the hot pepper (and all their liquid) and stir to combine. This should fit nicely in a pint jar. Refrigerate until needed. This is fine right after it's combined, but will be better after the flavors meld, so make it a day or two in advance, if you have time.
To assemble the sandwich:
Cut the French bread into sandwich-sized lengths, the slit lengthwise, but not all the way through. Pile on the hot meat, top with peppers, and then ladle on some extra broth until it's as soggy as you like it.
- 784 calories
- 35g total fat
- 11g saturated fat
- 291mg cholesterol
- 387mg sodium
- 22g carbohydrate (8g dietary fiber, 1g sugar)
- 102g protein