Chicago Italian Beef Recipe – How To Make Italian Beef Sandwiches
In this cooking video The Wolfe Pit shows you how to make a Chicago Italian Beef sandwich.
To print this recipe and many more visit The Wolfe Pit Blog –
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THIS RECIPE LOOKS EASY IMMA TRY IT
I could do without the cheesy "Italian" music in the background. If anything, Larry really knows what's good in the realm of food, though.
That's eyeround.
Where’s the mozz
Great technique for cooking the roast. I've used it several times with this cut of meat and It's always been great.
You need to order a slicer on Amazon! A cheap one is only $50. You could always splurge and get one of the $100 ones. Ain't that expensive. I'm ordering this one next week. https://www.amazon.com/Nesco-FS-250-Food-Slicer-Stainless/dp/B00L07TNSM/ref=sr_1_cc_1?s=aps&rps=1&ie=UTF8&qid=1548306698&sr=1-1-catcorr&keywords=meat+slicers+for+home+use+prime
Thumbs up for not wasting olive oil to coat the roast before putting spices on.
I like the music
The Wolfe Pit; where the elite meet to eat reheated meaty treats!
closest to portillos ive tasted!
It's an okay try, but the reality is if you do not have an industrial slicer, it's not an Italian beef. It's not really worth making unless you can slice the meat paper thin.
You will eat this cause it is good for you, my bad, the italian beef shop said you will eat this if you know what's good for you, lol
No Italian Dressing mix?
I good tip is to get green bell peppers. slice them and boil them in the aus jus and remove them before dipping the italian beef for half hour. then top the sandwich with the peppers. Another tip, refrigerate the meat after cooking so it's easier to slice. No need for the red peppers or Giardinera, that stuff just takes away the focus off the italian beef flavor.
Looks good, you ever tried tri-tip? It's a tasty one.
What with the fuckin carrots?
Been looking for a good recipe now that I finished my Portillo's. Thank man!
great job but did you cover it and if so was it the whole time
It is all good except that you should use green bell peppers roasted in a pan, and you should buy Chicago giardiniera (which comes in mild, medium, and hot) at your supermarket or order on line. Never use salad giardinera as it has no taste). Other than that this is pretty good. A shortcut I use is to go to Gordon's Foods (or your local restaurant food supply company), and buy a ten pound top round roast that is already cooked, and they will custom slice it up for you to nearly shredded (and give you the au jus). You only then have to make the sauce, and freeze what you don't use that day (a quart bag will make four Chicago Italian beefs easily). Figure a pound of meat for every French (yes French bread) baggette cut into four sanguiches (yes that is how it is spelled and pronounced). If you have the beef already done you can serve a crowd with little time in the kitchen. Our family always served it up after Midnight Mass on Christmas Eve. Ah the memories.
Bridgeport Chicago boy here who grew up by Ricobenes, PUnkys & Freddys and Phils..now folks this is how you do it…Job well done..you just made my mouth water.
"Gimme a beef with hot peppers." "You want it dipped?" "No, I want you to drown that son of a bitch."
Baguette? Oh hell no… Gonnella bread.
Buy a dam slicer,,,the are cheap,,,and you can slice Everything with it,,,,you will not be disapointed
Doesnt anybody inject meat anymore?????
ah ha YES!
Nice n wet!! 🙂
This sandwich is really popular in Chicago. Rest of the country doesn't know what it's missing.
Just looked at this, Im going to post my version in your Facebook group, starting with my home made giardiniera. I hope you will agree that it looks better, but maybe Im just biased.
You gotta be from Maryland
I wish I could try the 500 no peek method, but my gas oven has too many vents. It doesn't hold in the heat.
Watery Mouth going on high speed and shit…….
Looks very delicious. I'd like one with the cooked Red Bell Pepper with the meat and crusty bread known as baguette with carrots and hold the green veggies please.
you lost me at the carrots…
I just had some Thanksgiving leftovers, but this made me hungry again! Love the channel BTW, especially the nasty canned "foods".
No provolone cheese? Add the cheese and then put it under the broiler for about 4 minutes. Yumoooo
SIMPLE! Awesome recipe 123 kool , delicious thanks!
Not bad for home cook…I can try that. Thanks for sharing.
YOU~ROCK!!