Best Italian Style Beef Sandwiches Recipes

CHICAGO STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSION)

Steps:

• In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
• Remove the meat from the au jus and shred it with a fork until it is finely shred.
• Return the meat to the crock pot full of au jus to get warm for 20 minutes.
• After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
• For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.

10 MINUTE ITALIAN BEEF SANDWICHES! (CHICAGO STYLE)

Steps:

• 1. Make the veggies and sauce first by putting the onions in the sauce pan with the quart of water. Boil while you are cutting the bell peppers. Add the peppers. After about 5 minutes, add remaing ingredients to make the gravy. (I usually put all the gravy mixes into a bowl and add enough water to thin it out and make it smooth before adding to veggies and water). When gravy is desired consistancy (you can add more water if needed), add the deli beef one slice at a time, pinched in the middle so it isn't going into the pan flat, but tented a bit. Stir meat and veggies a bit and shut off the heat.
• 2. Cut a piece of the loaf of bread the length that you feel is appropriate per person. Slice in half to make a bun. Either dip the inside of the bun in the gravy or spoon it onto the bread... or ... (don't for a less messy sandwich). Pile on some sliced beef and veggies. Dinner is served!

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

Steps:

• 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. Pre-heat oven to 325 degrees (165 C), allowing 25 minutes per pound (55 min per kilo) , roast will be rare.
• Cool, and slice very thin, I use an electric slicer to do this. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.
• Next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad and 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. We also like to put a lot of gravy on the bread before adding the meat. Sometimes we add barbecue sauce to the sandwich before eating it, for a different flavor, not a lot, just a touch, about 1 Tablespoon or less to taste.
• Courtesy of Joseph Strain.

ITALIAN STYLE BEEF SANDWICHES

Steps:

• In a slow cooker combine the water, soup mix, Worcestershire sauce, garlic powder, marjoram, thyme and oregano.
• Add the meat and the stir-fry mix. Cook for half a day on high setting or all day on low setting, or until the meat falls apart. Pull the meat apart and stir all together.

CHICAGO STYLE ITALIAN BEEF SANDWICHES

Steps:

• 1. Put everything in a crock pot on LOW for 8 hours.
• 2. At the end of 8 hours, remove and shred the beef. Put back in crock pot for another 1.5-2 hours.
• 3. Taste broth and correct for salt/seasonings. (There is a lot of salt in the dry dressing). Looking for very savory flavor. If desired, add an additional 2 sliced onions (gives good texture to the sandwich)at this step.
• 4. After a full 10 hours, get your toasted buns and roasted red peppers and/or hot peppers and build the best Chicago style Italian beef sandwich this side of the Mississippi (am on the East Coast).
• 5. Some people like to put this on sub rolls, top w/provolone and run under the broiler... oh yeah, its that good. Enjoy!

ITALIAN-STYLE BEEF SANDWICHES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°. Line a large, lidded Dutch oven or casserole dish with foil. Place the pot roast in the pot. In a small bowl, combine the salt, PEPPER, GARLIC, ONION SALT, ITALIAN HERB MIX, MINCED WHITE ONION, TOASTED ONION POWDER and CELERY SEED. Set aside. In a saucepan, melt the butter. Stir in the BEEF SOUP BASE. Pour the butter mix over the pot roast. Sprinkle with the spice mix and turn the roast to coat. Sprinkle with the onion. Cover and cook at 350° for 3 1/2 hours. Refrigerate overnight. The next day, slice the beef thinly across the grain and heat, if desired. Serve on buns with sautéed green peppers. If you want the traditionally brothy, Chicago-style Italian beef, save the drippings in the foil and scrape them into a small pot. Add 1-2 Cups of beef stock (1-2 cups water plus 1/2-1 tsp. BEEF SOUP BASE) and toss in the thinly sliced beef. A sprinkle of crushed red pepper is a nice optional addition. Once it has cooked for 30 minutes or so, serve the beef on the buns topped with a few tablespoons of broth, with extra broth on the side for dunking.