Chicago Beef Sandwiches
Traditional Chicago-style tender, fall apart Italian Beef Sandwiches topped with vegetables in au jus on a toasty bun or roll.
Ingredients
- 2-3 lb chuck roast excess fat cut off
- 1 tablespoon olive oil extra virgin
- 2 teaspoon ground oregano divided
- 2 teaspoon ground parsley divided
- 1 teaspoon paprika divided
- 1 teaspoon salt divided
- 1 teaspoon fresh ground pepper divided
- 1 teaspoon red pepper flakes divided
- 1 large onion sliced thick
- 3-4 garlic cloves minced
- 2-3 large bell peppers (or ~8 mini sized) sliced thick
- 32 oz beef broth or enough to cover in pot
- 2 bay leaves
- buns or rolls
- sliced pepperjack or provolone cheese optional
- spicy mustard optional
Instructions
- Preheat oven to 350 degrees.
- Rub roast with olive oil and sprinkle with ½ spices.
- Sear all sides in a large skillet over medium-high heat.
- Place in a baking dish with some beef broth in the bottom. Cover with aluminum foil.
- Bake 1 ½ hours checking periodically to make sure beef broth hasn't evaporated. Add more as needed.
- Remove from oven and let cool. Slice thin.
- Add beef, sauce from bottom of baking dish, peppers, garlic and onions to a large pot or dutch oven. Fill with beef broth making sure to cover.
- Bring to boil then stir in remaining spices and bay leaves.
- Turn down heat and simmer for an hour.
- Add slices of cheese to top half of buns. Place buns on baking sheet in oven until toasted.
- Ladle beef, onions, peppers and au jus onto other side of bun.
- Add mustard or any other condiments.