Chicago Italian Beef Sandwiches

Chicago Italian Beef Sandwiches

a man’s meal - but it will not put hair on your chest

While living in Chicago, I fell in love with these Italian beef sandwiches and to get my “fix” I had to create my own when I moved back to Cincinnati. These are great to serve during major sporting events – football games, baseball games, basketball games – you name it. These sandwiches go great along side Chicken Wings with Two Dipping Sauces.They are a real hit – and like most everything I concoct, the Chicago Italian Beef Sandwiche requires minimal ingredients and are super easy to put together. After all, who wants to spend time slaving away instead of hanging out and enjoying each other? Also try my recipe for the Cuban Sandwich.

cooking information

Yield: 6
Prep Time: 10 minutes
Cooking Time: 10 minutes

all ingredients

1 Baguette
1 1/2 Pounds Rare Roast Beef
1/2 Pound Provolone
32 Oz. Beef Broth
2 Tablespoons Italian Seasonings
1 Tablespoon Red Pepper Flakes
1 Handful Hot Pickled Vegetables

recipe instruction

1. In a large pot, add the beef broth, herbs, and spices. Bring the concoction to medium-high heat so the broth will start to boil and allow the flavors to steep.

2. Slice Baguette length wise without completely cutting the spine of the bread. Fold the bread open and assemble a layer of provolone.

3. Once the bread is ready and the broth is boiling, individually place the slices of roast beef into the hot broth. When the beef begins to float (shouldn’t take longer then a minute), using tongs, place the beef along the baguette.

4. Place the hot pickled vegetables – Giardiniera -(optional) on top of the beef, fold the bread together, and slice into portion sizes. For a real Chicago experience dip the connected side of the sandwich into the hot broth. This gives it that added extra flavor.

cooking tips

This is so easy - no cooking tips needed!

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