Recipe

Chicago-style Italian Beef Sandwiches Recipe

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Ingredients

Directions

Step #1 Place roast on a rack, in an open roasting pan, I use an 9" X 13" (230mm x 330mm) baking pan with the rack in it.
Step #2 Pre-heat oven to 325F degrees (165 C), allowing 25 mins per lb (55 min per kilo) , roast will be rare.
Step #3 Cool, & slice very thin, I use an electric slicer to do this.
Step #4 To the drippings in the pan, bouillon cubes or granules, add the boiling water, (1 bouillon cube for each c of boiling water used).
Step #5 Add marjoram, salt, thyme, hot pepper sauce, Worcestershire sauce, oregano, pepper, garlic cloves, & sliced green pepper.
Step #6 Simmer for 15 mins.
Step #7 Add the thinly sliced beef & cover.
Step #8 Marinate in gravy in refrigerator overnight.
Step #9 Next day, along with a crisp, & serve warm on the French bread, heat thoroughly, green salad & plenty of napkins! Note: Our family loves the gravy so much that I usually double the gravy recipe so there is plenty to dip the beef sandwich into.
Step #10 We also like to put a lot of gravy on the bread before adding the meat.
Step #11 Sometimes we add barbecue sauce to the sandwich before eating it, just a touch, not a lot, for a different flavor, about 1 Tablespoon or less to taste.
Step #12 Courtesy of Joseph Strain.
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