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Chuck roasted coated generously in a medley of herbs and spices. Thinly shaved and served on fresh baguette. Dunked in dark homemade au jus.
So I’d dare not proclaim this to be a traditional Chicago Italian beef sandwich but I wont lie and say they weren’t my inspiration. So yesterday I was just hounded by the idea of having one and I figured I have most of the stuff so why not. If you have never had a Chicago Italian beef sandwich its roasted beef with a greater meat to fat ratio. It’s not a fatty sandwich! It’s roasted in beef stock its generally recycled beef stock from previous roasts so it has a ton of flavor. and its served up wet as in dipped fully dunked in the au jus sauce and served up with pickled giardiniera peppers. Which is just a mince of peppers that range from sweet to spicy, carrots, cauliflower and olives. If you’re wanting a nice hearty sandwich check out my tips and tricks below! Try this recipe out and let me know what you think!
TIPS AND TRICKS FOR THE BEST ROAST BEEF SANDIWICHES:
let roast cool completely before slicing: if you’re slicing the beef its best to chill it so it firms up and you get the cleanest slices possible. I’m using a deli slicer to slice mines but you can always use a knife. If you’re pulling the beef skip the chill step.
pour liquid on the side – never over seasoned meat; once you have that amazing rub on the meat when you’re adding a liquid or broth to the dish pour it on the side away from the seasoning so you don’t wash it off.
If you’re just pulling the meat skip the cool down step: once this meat is done in the oven the flavors are out of this world so there is no need to wait if you’re not thinly slicing the meat. feel free to make pulled beef sandwiches!
reserve your broth: do not discard your broth. you’ll serve that with the sandwiches to dunk or dip. that will be you au jus. you can always save that broth and freeze it for your next roast. once the roast is done taste a spoonful incase you have to adjust the seasoning.
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