CHICAGO STYLE ITALIAN BEEF SANDWICHES (CROCK POT VERSION)
Chicago style Italian beef sandwiches. A real favorite among Chicagoan locals. This is one of the best sandwiches that you can eat in Chicago...especially with the giardinara or sweet peppers.
Provided by Doreen_2
Categories Lunch/Snacks
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 850.3, Fat 54.5, SaturatedFat 17.8, Cholesterol 193.5, Sodium 2724.6, Carbohydrate 21.4, Fiber 2.4, Sugar 0.2, Protein 64.8
10 MINUTE ITALIAN BEEF SANDWICHES! (CHICAGO STYLE)
Talk about FAST FOOD!!! I made this again tonight (5-10-2011). It is an old standby recipe I made up many years ago... and it is ALWAYS a BIG HIT!!! We were out shopping... the kids wanted to go out to eat... I said no way... We went home and had a nice family meal together at our own table... It took about the same amount...
Provided by Colleen Sowa
Categories Sandwiches
Time 15m
Number Of Ingredients 15
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 BEEF SANDWICHES
I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker. -Lois Szydlowski, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker., In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.
Nutrition Facts : Calories 450 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
CHICAGO-STYLE ITALIAN BEEF SANDWICHES
Makes 8 servings (it depends on how much you put in each sandwich, you may get 10) Oven 325°F at 25 minutes per pound of meat
Provided by Joseph Strain
Categories One Dish Meal
Time P2D
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 148.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.1, Sodium 574.5, Carbohydrate 27.8, Fiber 1.9, Sugar 1.7, Protein 4.8
CHICAGO STYLE ITALIAN BEEF SANDWICHES
Growing up in Chicago, these sandwiches were like PB&J, only better.... Finally found a recipe that really works well to recreate these. Enjoy!
Provided by linda lu
Categories Sandwiches
Time 10h20m
Number Of Ingredients 8
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!
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