Double Italian Beef Slurpwiches
From keni 13 years ago
- ready in 5 hours to make
- Serves 8-10
This is a messy, melt in your mouth sandwich that is inspired by the famous Chicago-style. I'm not assuming this is similar to those, but they were the inspiration for the cooking method of the meat. The rest, was just to take it a step more toward Italy and away from the Windy City!
Ingredients
- 1 5lb beef roast(sirloin, chuck, rump, etc), untrimmed and just brought to room temp shopping list
- 1T onion powder shopping list
- 1 1/2T garlic powder shopping list
- 1T dried Italian seasoning(or 1t each of basil, oregano and parsley, or any combo you like) shopping list
- 1T smoked paprika shopping list
- 1T fresh ground black pepper shopping list
- 1T red pepper flakes(less, if desired) shopping list
- 2 cups water shopping list
- 6 cups beef stock shopping list
- 4 whole, fresh basil leaves shopping list
- 3 cloves garlic, minced shopping list
- 8-10 soft, large sandwich rolls. Preferably oblong or rectangular and cut, but not through shopping list
- 2 cups favorite marinara(I highly recommend a "spicy" version either homemade, or purchased) shopping list
- pickled banana pepper rings, mild or hot, or a mix of both shopping list
- 10 slices provolone cheese shopping list
How to make it
- Combine all dry spice/herb ingredients to create a dry rub.
- Sprinkle over both sides of meat See Photo
- Let rest while preparing pan and liquid.
- In cast iron dutch oven, or similar, combine stock, water, whole basil leaves and minced garlic.
- Using heavy duty aluminum foil, roll up into balls large enough to rest above the liquid, with weight on them See Photo. I used 3. *you can skip this step if you have a rack that will fit down into your pan. Also, cast iron helps, but is not essential. This can be done in another large pan, either a traditional roasting pan or non cast iron large dutch oven.
- Place meat onto aluminum supports and cook at 400 for 1 1/2-2 hours, or until meat reaches 140-150. See Photo
- Remove from oven and let rest about 20 minutes. See Photo
- Then refrigerate for at least 2 hours.
- Juices can remain in the cast iron and probably should be refrigerated during the same time the roast is, but, I admit, I do not. Use your own judgment for this. :)
- When ready to serve, heat up liquid over medium heat on stove top. This will strengthen the flavor even more, as it reduces slightly.
- Trim meat of fatty areas around outside.(I prefer to trim after cooking, because I LIKE the extra flavor it gives to the meat and the liquid.
- Slice meat very thinly, making sure to cut against the grain See Photo. If you've got a lil line of gristle inside the meat, don't worry. If this roast was cooked and cut properly, this won't be detectable upon devouring the finished sandwich! ;)
- When ready to plate, drizzle some of the liquid over the cut sides of the roll. See Photo
- Place a piece of cheese, cut in half, if needed, along lower part of roll.
- Dip a scoop of sliced meat into the simmering liquid and let it absorb and heat for no more than 3 minutes.
- Pull this helping of meat out and plop it over the cheese. :)
- Spoon warmed marinara over the meat, then top with the pepper rings.
- Grab extra napkins, and prepare to slurp! :)
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