Italian Beef Sandwiches

Alex V.

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Italian Beef sandwiches.  This is a Kenosha/Chicago style Italian roast beef type with lots of good beef flavor, and that nice bite of Italian spices / peppers.  This requires that you have  a good meat and broth to start from though, so go ahead and prepare This Roast but skip the final prep with the veggies and gravy.  We just need the meat and broth for this.

Done? OK let’s get started turning this into something even more amazing.

Ingredients

  • 1 tsp. Onion Salt
  • 1 tsp. Dried Oregano
  • 1 tsp. Seasoned Salt
  • 1 tsp. Garlic Powder
  • 1 1/2 tsp. Italian Seasoning
  • 1 tsp. Dried Basil
  • 1 1/2 cup (One jar) Sliced Mild Pepperoncini Peppers, & a few whole if desired.
  • 3 Cubes beef bullion if needed.

Method

Two options here… Shredded Beef or Sliced Beef.  I prefer shredded but if you want sliced you need another overnight.

To prepare sliced:

Skip this if preparing shredded. Remove meat and chill both meat and broth overnight. (Separate containers) This will firm the meat for slicing later.

Count many sheep dreaming of the wonderful concoction you will create the coming day.

Slice beef.  Use either a Very Sharp Knife or an electric one to cut the beef as even firmed up by the refrigerator it will still be vulnerable to falling apart. We’re aiming for about 3/16″ thickness, cut bias to grain. (Against grain will fall apart, with grain will be stringy, aim for about 30° from grain direction.) Skip to finish.

To prepare shredded:

No need for another sleep cycle here, just get 0ut a couple wide toothed forks… or just your fingers you barbarian, and get tearing!  Take it apart, have fun with it.  we want it to still be a bit chunky though, roughly thumb sized pieces to go in the pot, they’ll further break down during cooking with the broth.

Finish:

Bring broth from yesterday to boil along with the spices above.

Lower heat on the broth to strong simmer, (160-170°?) add beef, bring up to hot but don’t overcook. or the meat will become tough. Cook beef with broth for minimum 45 minutes to allow the flavors to meld and mellow.

Serve on Italian Bomber rolls. For the true experience, roll up those sleeves and once you’ve filled up a bun to overflowing, dip that sucker right in the pot. That’s right.  Hold it there a quick count of 3 and prepare to get drenched.  Deliciously, drenched.

Enjoy!