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Chicago Style Italian Beef Sandwiches

FM Former Member
This is a combination of a couple recipes that I found while surfin' for "Rump Roast". If it or part of it belongs to you, "Thanks".

Finally got around to posting this cook.
All I can say is, “Unbelievable Flavor”.
Bought just a plain ole 3.77 pound rump roast.



Mixed up the rub. Kosher Salt, Butcher Grind Black Pepper and Granulated Garlic.



Gave it the Royal Treatment and Crowned it.



Sorry, no in the smoker pic, but it happened.
Thinly sliced and into a baggie for tomorrow's Italian Beef Sammies.



Here's the recipe in case you wanna get started before I finish my sammie.

Italian Beef Sandwiches

One 4-pound sirloin tip or bottom round roast – I used Rump

Rub
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic

Gravy
1 1/4 cups water
1/4 cup olive oil
3 cloves garlic, crushed
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 teaspoon black pepper

10 crusty French Rolls

Chicago-Style Sweet Peppers (recipe below)

Giardiniera, as needed (available at most grocery stores near the pickles)

Preheat the smoker to 250F.
Combine the rub ingredients and sprinkle them all over the roast.
Place the roast on a rack in a small roasting pan, and into the smoker. Smoke for about 45 minutes to an hour.

Meanwhile, combine the gravy ingredients in a medium bowl and mix well.
Remove the roasting pan from the smoker.
Slowly pour the gravy into the bottom of the pan.
Cover and return it to the smoker until the meat reaches an internal temperature of 140F.
Remove it from the oven, uncover, and let cool for 30 minutes.
Wrap the roast in foil and refrigerate it for at least 4 hours but preferably overnight.
Transfer the gravy to a bowl, being sure to get any stuck stuff from the bottom of the pan.
At this point you should have 2 cups of gravy.
If you’re short, add enough water to make 2 cups.
Cover and refrigerate with the beef.

The next day, take the meat out of the refrigerator and slice it as thinly as possible.
Slicing it while cold will help.
This is a very important part of the recipe.
If you can use an electric slicer, that would be the best, as you want it very thin.
If not, get your best sharp knife and take your time slicing it as thinly as you possibly can.
The authentic Chicago Italian Beef is sliced paper thin and that is key to its taste.

Now preheat the oven or smoker to 350°F.
Add the beef and the gravy to a roasting pan or an oven-safe Dutch oven.
Toss well to coat all of the beef with gravy.
Cover and cook in the oven for 20 minutes.
Uncover and toss the meat to coat again.
Cover and cook for another 20 minutes.
Layer the meat on crusty French rolls with Chicago-Style Sweet Peppers (recipe below) and spicy hot Giardiniera.

Makes about 10 sandwiches

Chicago-Style Sweet Peppers
This one is pretty simple, but it’s the perfect complement to the Italian beef.

¼ cup olive oil
2 green bell peppers, thickly sliced from top to bottom (not in rings)
1 red bell pepper, thickly sliced from top to bottom (not in rings)

Heat the oil in a skillet over medium heat.
Add the peppers and cook for about 5 minutes, or just until soft.
Transfer the peppers and oil to a bowl and serve at room temperature with the beef.

Makes 2 cups

To be continued.
Thanks for lookin'
Original Post

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D dlsMember
quote:
Originally posted by SmokinOkie:
Looks great.

Have a search on "Giardiniera" (probably Google, not sure we have an posted) as that's the "typical" style of peppers. A little more prep, but I think you'll like it.


Here's my standard recipe for hot giardiniera. You're right, Russ. There is a little more prep.

Hot Giardiniera

Ingredients:

1. 8 serrano peppers, stems removed but unseeded, ¼” slice
2. 1 each medium red and orange bell peppers, stems, veins and seeds removed, ¼” dice
3. 2 medium yellow banana peppers, stems, veins and seeds removed, ¼” dice
4. 1 small habanero pepper, stems, veins and seeds removed, finely minced (Optional for those looking for extra heat)
5. 1 each medium celery stalk, medium carrot, and small yellow onion, ¼” dice
6. 1 cup of cauliflower, cut into very small florets.
7. ½ cup fresh fennel, ¼” dice
8. ½ cup salt
9. Water to cover
10. 7 large cloves garlic, thinly sliced (For added garlic flavor, add 1 tablespoon garlic juice)
11. 1 tablespoon dried oregano, or more to taste
12. ½ - 1 teaspoon red pepper flakes
13. 1 teaspoon freshly ground black pepper
14. ½ teaspoon each mustard seed and celery seed
15. 5 ounces good quality brined cured olives, drained and coarsely chopped. I favor Greek Kalamatas, pimiento stuffed Spanish Manzanillas, or a mix of both
16. 1-2 tablespoons capers, drained and rinsed
17. 2 tablespoons freshly squeezed lemon juice
18. 2 fresh bay leaves
19. White vinegar
20. Canola oil

Procedure:

1. Combine the serranos, bell peppers, banana peppers, celery, carrot, onion, cauliflower florets, and fennel in a large non-reactive bowl. Add salt to 2 cups of boiling water in a small saucepan, and stir to dissolve. Remove from the heat to cool, and then add to the bowl of vegetables. Add additional cold water to cover, stir well to combine, cover the bowl, and refrigerate for 24 hours.

2. In the meantime, add the habaneros along with the remaining ingredients except the oil and vinegar to a separate medium non-reactive bowl, stir well to combine, cover the bowl, and also refrigerate for 24 hours.

3. The following day, remove both bowls from the refrigerator. Drain the vegetables in the salt water using a fine mesh strainer, rinse well with cold water, and set aside. From the other bowl, discard the bay leaves, combine all ingredients in a separate large bowl, stir well to combine, and then divide the mixture evenly in Mason jars leaving approximately ½” headroom.

4. Using a 2:1 ratio of vinegar to oil, combine and add to each jar to barely cover the giardiniera. Seal the jars tightly with the lids, and refrigerate 3-4 days before using to allow the flavors to blend. Invert the jars once a day during this period. You may find that you might need to top off the vinegar and oil mixture during this period. The giardiniera will keep for 3 – 4 weeks if well refrigerated. Tip: For slightly longer preservation, add 2 -3 slices of lemon peel to each jar.

5. Note: No cooking is involved with this recipe as I prefer a crunchy texture with the vegetables. If a softer texture is preferred, once the vegetables have been drained of the salt water and rinsed, plunge them in the strainer in a pot of boiling water for 1-2 minutes maximum, and then continue with the recipe.
FM Former Member
I had to go with a French Bread Loaf. The closest that I could find to rolls.
Grab a cold adult beverage and enjoy the show.

In the gravy and going to the oven.



Peppers doing their thing.


Peppers done.


Fried up a side of eggplant. Oh, this stuff is good.



I'm hungry. Are you?



Thanks for lookin'
Have a great weekend.
D dlsMember
quote:
Originally posted by Jarhead 1970:
Thanks Andy.
There are 3 cloves in there somewhere.
When you say wet are you talking like a French Dip Wet or ???
I've never had one before, so I don't know. I'm all ears. We gotta learn somehow.


An excellent tutorial on preparing Chicago Style Italian Beef can be found on this thread started by Pags a little over a year ago.

As Andy said, you need garlic and, lots of it. First, many recipes call for garlic powder or granulated garlic in the rub. I omit those and stud the meat with many fresh garlic clove slices. In addition to the garlic used when cooking the meat, a "secret ingredient" that many of the beef stands in Chicago use is garlic juice. This can be used in conjunction with minced fresh garlic in the juice, or solo. I prefer the former. The brand I use and recommend is Garlic Valley Farms. It's not too easy to find at retail, but it can be ordered from Amazon and others.

To better understand what Andy means by "Wet Enough", check out this YouTube shot at Al's # 1 beef stand in Chicago. You'll also learn the proper way of eating a beef sandwich.
Last edited by dls
FM Former Member
Thanks dls. Those links were great. Gotta make more juice next time. I'll use Pags' recipe for that and your recipe for the Giardiniera.

Pags, looks like we were close on the recipes. Thanks.

Thank you Mr. T and you're welcome.
If I can find all of the peppers that go into the Giardiniera, I'll give it a shot.
I may have to grow my own, that is, IF we ever get rain around here.

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