ITALIAN BEEF... How do you make it?

Question

I have been craving Italian Beef, ever since my last trip to Chicago. We do not have it out here in California. :o(

How is it made? Does anyone have a recipe?

Answer 1

ITALIAN BEEF

Ingredients:-

-1 (3 to 4 lb.) roast beef
-1 bottle Kraft Italian House dressing
-1 jar pepper rings (mild or hot)
-Salt
-Pepper
-Garlic salt

Method:-

1) Season roast with salt and pepper and garlic.
2) Place roast in crock pot and add Italian dressing, also add enough water to cover roast completely.
3) Cook on medium, if necessary add water during cooking to keep roast covered.
4) Cook until roast is very tender and easy to shred. When roast is done remove from crock pot and discard water and Italian dressing.
5) Shred beef with a fork and add back in crock pot.
6) Pour in pepper rings along with juice in jar. If you prefer you may add more than 1 jar of pepper rings.
7) Serve on rolls or French bread.

ENJOY!!

Answer 2

Here's my Aunt's recipe.....

Marianne's Italian Roast Beef

5 lbs. Bottom Round or top round sliced thin, raw
3 Tablespoons of salt
Giardinare Mild (small bottle)
1 Teaspooon of black pepper
4 cans beef broth plain
3 cloves of fresh garlic
Half cup of Olive oil

Spread the beef slices in a roasting pan. Pour the beef broth, olive oil, crushed garlic, black pepper, salt, and half of the bottle of the Giardinare with all of the juice. If the beef is not totally covered by all that stuff, fill the rest with water till all the beef is covered with juice. Put a cover on the pan or cover tightly with tin foil....put in a 350 degree oven...I don't know how long it takes to cook...hours. Check it in one hour...the beef must be starting to get soft...also at that point taste the broth..it should be a little salty.
Note. Beef will get stiff and rubbery before getting tender so don't get worried. I have had it cook for 3-4 hours or more!


BY THE WAY......

There is a Portillo's in Southern California now.....
8390 La Palma Ave
Buena Park, California
714.220.6400

Answer 3

My personal recipe is very simple and is equal to or even better than the store bought/stand beef sandwich.

Inside round of beef (your choice of size)
Dried Oregano
Dried Basil
Garlic Powder
Onion Powder
Red Pepper flakes (to taste)

Rub a good quality olive oil over the beef - mix together the dry ingredients and rub all over the beef - place beef in a roasting pan with a rack underneath (allows the beef to cook all around without sittng in liquid) - pour a can or two of beef broth in the pan. Roast until the internal temp is approx 130 (this will be very rare). Immediately after taking beef out of oven add several cups of ice cubes to pan ( this will set the fat that should be discarded). Reserve cooking liquid. Let stand until cold - preferably overnight. Use a meat slicer to cut into thin slices.
Take reserved liquid - if needed you can add more beef broth to get extra gravy - strain gravy to get rid of any unwanted solids. But sliced beef in a saucepan big enough to hold meat and gravy. Cook over low heat until desired temp. I've made it this way for years and believe me it is the best.

Answer 4

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 5

Use Fresh Hoagie Buns, get some good quality roast beef from the deli - thin sliced, some mozz. cheese, and some chopped jalepeno peppers w/ juice. Heat the peppers/juice in a pot then add in your beef. Let it simmer so the beef soaks up the spice. Put it in your hoagie bun, top with cheese and you're good to go

Answer 6

Meatballs?