CHICAGO-STYLE ITALIAN BEEF SANDWICH

Chicago-Style Italian Beef Sandwich image

You've seen them in O'Hare. Not sure why these beef sandwiches aren't a nationwide craze because they're that good!

Provided by Brian Genest

Categories Main Dish Recipes Sandwich Recipes Beef

Time 7h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 (2 1/2 pound) beef eye of round roast
2 tablespoons Greek seasoning
1 tablespoon ground black pepper
2 teaspoons salt
3 cloves garlic, minced
kitchen twine
2 cups beef broth
1 teaspoon beef bouillon granules
6 Italian submarine rolls
½ cup giardiniera, drained, or to taste

Steps:

Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.
Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
Preheat the oven to 375 degrees F (190 degrees C).
Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.
Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.
Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly; dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 53.4 g, Cholesterol 44.7 mg, Fat 13.4 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 1814.1 mg, Sugar 4.1 g