I have been hungry for a Chicago-style Italian Beef Sandwich so today I decided to make one. It was very good and we really enjoyed it. Don said it was about as good as you can get, not being in Chicago.
- 1 boneless beef roast, about 3 pounds with most of the fat trimmed off (top sirloin, top round, bottom round or chuck roast in this order. If you use chuck [which is more flavorful], you will need to chill the drippings and skim the fat before eating.)
- 1 tablespoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 6 cups of hot water
- 4 cubes of beef bouillon (or no water and 6 cups of beef broth)
- 2 garlic cloves, minced
- 2 onions, sliced
- Hard Rolls, Hoagie Rolls or French Bread, sliced lengthwise and still hinged
- 1 medium-sized green bell pepper
- 1 medium onion, sliced
- 1 tablespoon olive oil
- Pepperoncini peppers (optional)
Place the minced garlic and sliced onion in the crock pot. Add the water and bouillon. Mix all of the rub ingredients in a small bowl and then rub it all over the beef, massaging it into the meat. There will be some of the rub left over. Dump it into the broth, and stir to mix. Place the meat in the broth and cook on low for 6-8 hours.
In a frying pan, cook the onions and peppers in the olive oil until tender.
Remove the meat from the broth and let cool before slicing. Slice thin and return the beef to the hot broth just long enough to heat through. Serve sliced beef on rolls. Top with cooked peppers and onions and a little bit of broth. Also top with pepperoncini peppers, if desired.