Chicago-Style Italian Beef Sandwich
Share recipe
Description
You've seen them in O'Hare. Not sure why these beef sandwiches aren't a nationwide craze because they're that good!
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
Directions
- 1. 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.
- 2. Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
- 3. Preheat the oven to 375 degrees F (190 degrees C).
- 4. 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.
- 5. 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.
- 6. 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
serving: 8 sandwiches
calories: 447.9 kcal
carbohydrates: 53.4 g
protein: 26.4 g
saturated fat: 4.4 g
cholesterol: 44.7 mg
sodium: 1814.1 mg
fiber: 3.4 g
sugar: 4.1 g
Categories