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.
BEEF ROLLS (RINDSROULADEN)
Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.
Provided by Bayhill
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
- with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
- Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
- Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.
Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1
CHICAGO-STYLE ITALIAN BEEF SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 5h5m
Yield 6 sandwiches
Number Of Ingredients 16
Steps:
- For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
- Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
- Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
- Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
- Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
- For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
- Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!
ITALIAN BEEF ROLLS RECIPE BY TASTY
Although these don't taste exactly like Chicago-style Italian beef, the recipe sure is a fun way to make a delicious cheese- and beef-filled roll using simple ingredients.
Provided by Bella Lopez
Categories Snacks
Time 3h30m
Yield 8 Servings
Number Of Ingredients 18
Steps:
- Make the Italian beef: Season the beef with the salt, pepper, and garlic powder.
- Set the Instant Pot to Sauté, then add the olive oil and heat until shimmering. Add the beef to the Instant Pot and sear until golden brown, about 4 minutes per side. Remove the beef from the pot and set aside.
- Add the onion to the Instant Pot and sauté until tender, about 3 minutes. Add the pepperoncinis, garlic, tomato paste, and oregano and stir to combine for about 2 minutes, then stir in the beef broth.
- Return the beef to the Instant Pot, making sure it is covered by some of the broth and onions. Secure the lid, making sure the steam valve is set to Sealing. Set to Pressure Cook on High for 1 hour. When the cooking time is up, let the pressure release naturally, about 15 minutes.
- Uncover the Instant Pot and transfer the beef to a cutting board, leaving the cooking liquid behind in the pot. Set the Instant Pot to Sauté and simmer the cooking liquid until reduced, about 8 minutes.
- Meanwhile, shred the beef with two forks.
- Make the rolls: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Fill a medium pot a little over halfway with water and the baking soda. Bring to a boil over medium-high heat.
- Divide the pizza dough into 8 portions, then roll each out to a ¼-½-inch-thick circle. Fill each round with 4 quarter-slices of Provolone cheese and some of the shredded beef. Gather the dough around the meat and cheese, pinching the seams to seal, and roll into smooth balls.
- Working in batches, boil the rolls until the outside is slightly cooked, 45-60 seconds. Transfer to a paper towel-lined plate to drain, then transfer to the prepared baking sheet.
- In a small bowl, whisk together the egg and 1 tablespoon of water.
- Brush the rolls with the egg wash and sprinkle the tops with garlic powder. Place 2 Provolone strips on top of each roll to create an "X" shape.
- Bake the rolls for 20 minutes, or until golden brown. Remove from the oven and let cool for about 10 minutes.
- Serve the rolls warm with the reduced braising liquid and chopped giardiniera.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 39 grams, Fat 11 grams, Fiber 9 grams, Protein 24 grams, Sugar 5 grams
More about "chicago style beef rolls recipes"
AUTHENTIC CHICAGO ITALIAN BEEF RECIPE - BONAPPETEACH
From bonappeteach.com
4.8/5 (20)Category Main CourseCuisine AmericanCalories 247 per serving
PICCANTE ITALIAN BEEF - CHICAGO STYLE - ALL OUR WAY
From allourway.com
CHICAGO-STYLE ITALIAN BEEF SANDWICHES - IT'S WHAT'S FOR …
From beefitswhatsfordinner.com
PORTILLO'S ITALIAN BEEF COPYCAT RECIPE | THE FOOD HACKER
From topsecretrecipes.com
20 MINUTE THAI BASIL BEEF ROLLS. - HALF BAKED HARVEST
From halfbakedharvest.com
CHICAGO ITALIAN BEEF SANDWICH RECIPE - TODAY
From today.com
CHICAGO-STYLE SUB ROLLS | RECIPE | BOUNDED BY BUNS
From boundedbybuns.com
CHICAGO-STYLE BEEF ROLLS RECIPE: HOW TO MAKE IT - TASTE …
15 EASY RECIPES WITH GROUND BEEF AND CRESCENT ROLLS
From selectedrecipe.com
CHICAGO HARD ROLLS | THE FRESH LOAF
From thefreshloaf.com
CHICAGO-STYLE BEEF ROLLS | RECIPE CART
From getrecipecart.com
CHICAGO-STYLE ITALIAN BEEF HOAGIES RECIPE | MYRECIPES
From myrecipes.com
CHICAGO-STYLE ITALIAN BEEF | MCCORMICK
From mccormick.com
AUTHENTIC CHICAGO-STYLE ITALIAN BEEF SANDWICH RECIPE
From mashed.com
SLOW-COOKER ITALIAN BEEF SANDWICH RECIPE - TASTING TABLE
From tastingtable.com
BEST CHICAGO ITALIAN BEEF SANDWICH RECIPE - PARADE
From parade.com
EASY CHICAGO-STYLE ITALIAN BEEF SANDWICHES!
From homemadeitaliancooking.com
RECREATE 'THE BEAR' ITALIAN BEEF SANDWICH WITH A REAL CHICAGO …
From goodmorningamerica.com
ITALIAN BEEF SANDWICHES (CROCK POT RECIPE) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CROCK POT ITALIAN BEEF SANDWICHES - CHICAGO STYLE
From foxvalleyfoodie.com
DOMINO'S LOADED TATER TOTS RECIPE | PHILLY CHEESE STEAK
From topsecretrecipes.com
THE BEST WAY TO MAKE A CHICAGO ITALIAN BEEF COMBO AT HOME
From thetakeout.com
You'll also love