Guy Fieri’s Chicago Style Italian Beef Sandwich
From saltymike 12 years agoIngredients
- 4 pounds top round with fat cap shopping list
- 3 tablespoons italian seasoning shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons fresh cracked black pepper shopping list
- 1 teaspoon cayenne shopping list
- 1 tablespoon paprika shopping list
- 1 teaspoon red chili flakes shopping list
- 3 tablespoons bacon fat, or canola oil shopping list
- 3 yellow onions, chopped shopping list
- 1 cup garlic, whole cloves shopping list
- 1/2 cup red wine shopping list
- 3 tablespoons worcestershire sauce shopping list
- 1 cup beef stock shopping list
- 2 bay leaves shopping list
- 6 sourdough baguette rolls halved, toasted shopping list
- 1 cup chopped giardiniera vinaigrette vegetables shopping list
- 1 cup jarred red sweet peppers shopping list
How to make it
- Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
- Preheat oven to 275 degrees F.
- 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 135 degrees F in center. 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 red peppers.
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