how do you make chicago style italian beef?

Answer 1

"da Best" Chicago-style Italian Beef

Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.

1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper

Da Gravy

2 cups boiling water
2 beef bouillon cubes
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon coarse-grind black pepper, to taste
1 teaspoon Tabasco sauce
8 cloves garlic, minced
2 tablespoons Worcestershire sauce
salt (bouillon can be salty - taste first!)

Preheat oven to 325 degrees F.
Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
Roast will be very rare-- don't overcook it!
Let cool slightly, then thinly slice.
Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
Simmer for 20 minutes, scraping up the browned bits.
Taste for salt and add some if you wish.
Add the sliced beef; cover and marinate in da gravy overnight.
Reheat the next day and serve in crusty Italian sandwich rolls.

Answer 2

I've got a great recipe:
Cut a boneless, 4-pound sirloin tip or other beef roast into six to nine chunks. Put beef into a slow-cooker with 1-3/4 teaspoons dried basil, 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons oregano, 1-1/4 teaspoons salt and 1-1/4 teaspoons black pepper. Add 1/2 water, 1 large thinly sliced onion and 1 16-oz jar pickled pepper rings, including liquid. Stir well. Cover and cook on low 8 to 9 hours, until beef shreds easily. Refrigerate until needed. For party, reheat beef mixture and serve strained beef on hoagie rolls or French bread topped with melted mozzarella. Yield: 10 to 12 sandwiches.
I've altered this to use deli roast beef and it works about the same, except I use a packet of au jus mixed in the water.
I love a good Italian beef, and unfortunately, when we moved to Spokane we discovered that nobody here had ever heard of it! So I had to learn to make my own. Good luck and enjoy!

Answer 3

LuckyWife's recipe sounds perfect, but if you don't want to go to the trouble of making yourself, order online - portillos.com has the BEST in chicago, and they ship everywhere.

Answer 4

I'm a Brit so this recipe is new to me........sounds wonderful, I must try it cos I am married to a US citizen and I wanna surprise him. Thanks :D

Answer 5

first. kill two irish mobsters