Chicago-Style Italian Beef Sandwich recipe

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Ingredients

1 (2 1/2 pound) beef eye of round roast
2 tablespoons Greek seasoning
1 tablespoon ground black pepper
2 teaspoons salt
3 cloves garlic, minced
kitchen twine
2 cups beef broth
1 teaspoon beef bouillon granules
6 Italian submarine rolls
½ cup giardiniera, drained, or to taste

Nutrition Info

447.9 calories
carbohydrate: 53.4 g
cholesterol: 44.7 mg
fat: 13.4 g
fiber: 3.4 g
protein: 26.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1814.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.

  2. Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.

  5. Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.

  6. Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly, dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.

Recipe Yield

8 sandwiches

Recipe Note

You've seen them in O'Hare. Not sure why these beef sandwiches aren't a nationwide craze because they're that good!

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