The tender Italian beef sandwich originates in Chicago during the 1930s. It’s traditionally served on a long Italian roll with au jus dipping sauce and a side of Italian sweet peppers. Italian beef sandwiches are most commonly found in northeastern Illinois, southeastern Wisconsin, and parts of Indiana, where they enjoy street food popularity from vending carts and food trucks.
Recipe Servings: 16
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 boneless beef rump roast (2 lbs), halved
- 1 boneless beef chuck roast (2 lbs), halved
- 1 beef sirloin tip roast (1 lb)
- 2 Tbsp vegetable oil
- 2 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 packets Italian salad dressing mix
- 1 packet “zesty” Italian salad dressing mix
- 1 packet (about 1 oz) brown gravy mix
- 1–2 Tbsp crushed red pepper flakes
- 1 Tbsp Italian seasoning
- 2 tsp Worcestershire sauce
- 16 hoagie buns, split
Directions
- Coat each roast all over with oil and brown on all sides in a large skillet over medium high heat.
- Remove from heat and drain.
- Transfer meat to a slow cooker.
- Combine water, onion, and garlic with all of the dry salad dressing and gravy mixes, pepper flakes, Italian seasoning, and Worcestershire sauce in a small mixing bowl.
- Pour mixture over the beef.
- Cover pot and cook on low heat for 8–10 hours, until tender.
- Remove meat from slow cooker and let cool a bit. Skim fat from surface of cooking juices.
- Pour the cooking juices into a large bowl.
- Shred beef using forks and add the meat to the bowl with juice.
- Place ½ cup of the beef mixture onto each bun, using a slotted spoon.
- Serve immediately.
Notes
Top with Italian sweet peppers, and add Provolone cheese if desired.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.