Okay, now I saw this one on FB and I just had to share! 🙂
Chicago Italian Beef Sandwich
Enjoy this Classic Chicago Sandwich with a La Brea Bakery Twist.
Prep Time: 15 minutes
Total Time: 5 hours 15 minutes
4 La Brea Bakery French Demi Baguettes
For the Beef:
1 (2 lb) round steak or rump roast
1/3 teaspoon garlic powder
1/3 teaspoon dried oregano
1/3 teaspoon coarse-grind black pepper
For the Gravy:
1 ¼ cups boiling water
1 ¼ beef bouillon cubes
1 ¼ teaspoons dried oregano
½ teaspoon dried thyme
1/3 teaspoon coarse-grind black pepper, to taste
½ teaspoon Tabasco sauce
4 garlic cloves, minced
1 ¼ tablespoons Worcestershire sauce
½ teaspoon to taste salt (bouillon can be salty, taste first!)
1 cup of your favorite store bought Giardiniera
1 roasted bell pepper thinly sliced
4 slices of provolone cheese
Preheat oven to 325°F.
Sprinkle the round of beef with garlic powder, oregano and pepper, then cook, uncovered in a shallow roasting pan, about 30 minutes per pound. Roast should still be very rare when finished.
Let cool slightly and then thinly slice.
Add to the meat’s pan dripping, the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
Simmer for 20 minutes, scraping up the browned bits
Assemble the Sandwich:
Spoon a generous amount of juice directly onto the toasted baguette. Next, add beef. Top it with provolone, roasted bell pepper, and Giardiniera, place remaining bread on top and serve.
– See more at: http://www.labreabakery.com/recipes/chicago-italian-beef-sandwich/#sthash.StK3TmHL.dpuf
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