I am so happy it’s the weekend! I had a busy week traveling to Los Angeles for a conference in Marina del Ray. Talk about amazing weather! I was not quite ready to come back to Columbus. Even though it’s 50 and sunny today, it feels a hell of a lot cooler after coming from sunny 80s in LA. Tonight my mom and I are going to support my little cousin Amanda as she competes in the Miss Ohio pageant. I’m so excited and proud of her!
Speaking of family, today I want to share with you my Chicago Italian Beef Sandwiches. This is family recipe that I’ve tweaked over the years to make my own. My dad’s side of the family are from Chicago, making this recipe very authentic! Also, Go Bears!
To make this recipe you’ll need a roast (beef shoulder roast pictured here), olive oil, seasoning, onions, peppers, buns, sliced cheese and beef broth. Preheat oven to 350 degrees. Start by cutting excess fat off your roast, rubbing both sides with olive oil, and sprinkling with season (mixture of oregano, parsley, paprika, salt, pepper, coriander, and cayenne).
Sear roast on both sides in a large skillet over medium-high heat. Place roast in a baking dish and add a little beef broth to the bottom of the pan. Cover with aluminum foil and bake for about 1 1/2 hours. Make sure to check on it every now and then and add more broth when it’s evaporated off – if not it will burn.
Remove from oven and let cool. Then slice thin. Combine another season mixture of oregano, parsley, garlic powder, salt, pepper, red pepper flakes, and paprika.
Slice your onion and peppers into medium-large pieces.
Add sliced beef, sauce from pan, onion, and peppers to a sauce pan. Fill with beef broth making sure everything is covered. Bring to boil and stir in season and a couple bay leaves. Reduce heat to a simmer and cook for about an hour.
Place a slice of cheese on the top half of your buns. Toast buns in the oven until crispy and cheese has melted. Ladle beef, onions, and peppers onto the other side of the toasted bun. At this point your beef should be fall-apart tender. Feel feel to add some extra sauce to the bun or to a dipping cup on the side. It will have a great flavor. Also feel free to add some mustard or any other condiments to your sandwich.
It’s that easy! Enjoy!
- 2-3 lb beef roast, excess fat removed
- 1 tbsp. olive oil
- season mixture for roast (1 tsp. oregano, ½ tsp. parsley, 1 tsp. salt, ½ tsp. pepper, ½ tsp. paprika, ¼ tsp. cayenne, ¼ tsp. coriander)
- 32 oz beef broth
- 2-3 peppers, sliced thick
- 1 medium sized onion, sliced thick
- sandwich season mix (1 tsp. oregano, ½ tsp. parsley, ½ tsp. garlic salt, ½ tsp. paprika, 1 tsp. salt, ½ tsp. pepper, 1 tsp. red pepper flakes)
- 2 bay leaves
- sliced pepperjack (or cheese of your preference)
- mustard (or any other condiments)
- Preheat oven to 350 degrees.
- Rub roast with olive oil and sprinkle with seasoning.
- Sear all sides in a large skillet over medium-high heat.
- Place in a baking dish with some beef broth in the bottom. Cover with aluminum foil.
- Bake 1½ hours checking periodically to make sure beef broth hasn't evaporated. Add more as needed.
- Remove from oven and let cool.
- Slice beef thin.
- Add beef, sauce from bottom of baking dish, peppers, and onions to a large sauce pan. Fill with beef broth making sure to cover.
- Bring to boil.
- Stir in seasoning and bay leaves.
- Turn heat down to low and simmer for about an hour.
- Add cheese to top half of buns and toast buns in oven.
- Ladle beef, onions, and peppers onto other side of bun.
- Add mustard or any other condiments.