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Chicago Style Italian Beef Sandwiches
Thinly sliced roast beef simmered in a beef au jus then served on bread rolls topped with pickled vegetables.
servings: 6
total time: 15 hours
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- salt & freshly ground black pepper
- 2 to 2 1/2 pounds bottom round roast
- 3 cups water
- 1/4 cup soy sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes
- 6 Italian hoagie rolls
- giardiniera mix (Italian pickled vegetables)
Directions
- Preheat the oven to 325°F.
- In a small bowl stir together the olive oil, 1 tsp salt, and 1/2 tsp black pepper then rub it all over the beef roast and set aside.
- Heat a dutch oven over medium-high heat.
- Add the roast to the dutch oven and brown well on all sides, about 3 minutes per side.
- Transfer the beef to a plate and set aside.
- Add the water, soy sauce, and spices (oregano, basil, garlic, onion, thyme, and crushed red pepper) to the dutch oven then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
- Place the beef back into the dutch oven and bring the liquid to a boil.
- Place the lid on the dutch oven then put it in the oven and cook until beef is tender, about 2 hours.
- Take the dutch oven out of the oven and set aside until cool, about 1 hour.
- Place the dutch oven in the refrigerator to cool for at least 12 hours.
- Take the dutch oven out of the fridge then transfer the beef to a cutting board or meat slicer and slice very thin.
- Transfer the sliced beef back into the dutch oven with the broth and simmer over medium heat until beef and broth are warmed, about 10 minutes.
- Serve the sliced beef on split bread rolls topped with giardiniera mix.
- Drizzle the au jus broth over the sandwiches or use it as a dip.
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