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Italian Beef Sandwich

An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, which originated in Chicago where its history dates back at least to the 1930s.
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Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 40 minutes
Course: Sandwiches Rolls and Wraps
Cuisine: Chicago
Author: The Cook

Ingredients

  • 1.8 kg top round beef, with fat
  • 2 ¼ tablespoons Italian seasoning blend
  • 1 ½ tablespoons salt
  • 1 ½ tablespoons freshly cracked black pepper
  • 1 teaspoon cayenne
  • 1 tablespoon ground paprika
  • 1 teaspoon chilli flakes (red pepper flakes)
  • 3 tablespoons bacon fat, or canola oil
  • 3 onions, chopped
  • 1 cup garlic, whole cloves
  • ½ cup red wine
  • 3 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • 2 bay leaves
  • 6 baguette rolls halved, toasted <em>(sourdough rolls work well)</em>
  • 1 cup chopped giardiniera vinaigrette vegetables
  • 1 cup bottled red capsicums

Instructions

  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • Preheat oven to 135°C
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 60°C in centre. Remove, let cool, then slice very thin.
  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and capsicums.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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