Chicago Style Italian Beef

21 Oct

Authentic Chicago-style Italian beef sandwiches, made with beef roast, garlic, oregano, Italian seasoning, crushed red pepper, and broiled green peppers all served on a hoagie roll.

-By Christine (Salzer) Strommen


4 lbs beef roast
3 cloves garlic, minced
1 tsp salt
1/4 tsp freshly ground pepper
4 large green peppers
1 Tbsp instant beef bullion granules
1 tsp dried Italian seasoning
1/2 tsp dried oregano leaves
1/2 tsp crushed red pepper
1/4 cup water


  1. Combine garlic, salt and pepper. Rub evenly over roast. Place in pan and cook in oven at 300 degrees for 30 minutes per pound.
  2. Pour drippings into 1 cup measure. Skim off fat and discard. Reserve drippings. Cover roast and refrigerate until well chilled.
  3. Meanwhile place green pepper in broiler, 10-15 minutes or until skin blisters, turning occasionally. Place peppers in paper bag. Close and let stand 15-20 min. Remove skin and cut in strips.
  4. Add water to drippings to equal 5 cups. Combine with bullion, Italian seasonings, oregano and red pepper in large saucepan. Bring to boil, reduce heat and simmer 10 minutes.
  5. Slice roast beef across grain, add pepper. Serve on hoagie rolls with some green peppers and beef broth drizzled over the top.
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Posted by on October 21, 2011 in Main Dishes


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