Make a fantastic sub sandwich with this Chicago-style Italian beef. This sub is as good as the ones you buy in Chicago—or maybe better. It's easy to put together and a great option for any party.
Chicago Style Italian Beef Makes The Best Sub
I've been craving an Italian Beef Sandwich, so I made one. It's excellent, and we enjoyed it. Hubby said it was about as good as you can get, not being in Chicago.
I have made these sandwiches a few times for our kids and grandkids, and there have never been any complaints. Even though the beef is a little spicy from the pepperoncinis and black pepper, they love it (at least the teenagers do!).
Remember that this sandwich is the perfect party food when family gatherings or holidays come around. Offer small crispy rolls, Crusty French Bread rolls or hamburger buns for a party. So delicious!
Types of Beef to Use
Note: For this recipe, you can use any boneless beef roast, such as top sirloin, top round, bottom round, or chuck roast (listed most preferable to least preferable). If you use chuck, which is more flavorful, you will need to chill the drippings and skim the fat before eating.
What You Need
I don't know about you, but I love my Crock-Pot slow cooker. I have one like this, and it works great. I especially love that the pot can be lifted from the heated base to store and to clean. It has three settings: keep warm, low, and high.
In the past, I've commented about using an all-in-one programmable slow cooker or an Instant Pot, but I haven't tried them, so I'll leave that to your judgment. All you need are measuring cups and spoons, a slow cooker, a knife, and a cutting board.
Sub Sandwich with Chicago Style Italian Beef
Author: Recipe Idea Shop
Ingredients
THE BEEF
- 1 boneless beef roast about 3 pounds with most of the fat trimmed off
THE RUB
- 1 teaspoon or more according to taste ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper red pepper flakes
THE JUICE
- 2 garlic cloves minced
- 2 onions sliced
- 6 cups of hot water
- 4 cubes of beef bouillon or no water and 6 cups of beef broth
THE SANDWICH
- Hard Rolls Hoagie Rolls or French Bread, sliced lengthwise and still hinged
TOPPINGS
- 1 medium-sized green bell pepper
- 1 medium onion sliced
- 1 tablespoon olive oil
- Pepperoncini peppers optional
Instructions
- Place the minced garlic and sliced onion in the crock pot.
- Add the water and bouillon.
- Mix all of the rub ingredients in a small bowl and then rub it all over the beef, massaging it into the meat.
- There will be some of the rub left over.
- Dump it into the broth, and stir to mix.
- Place the meat in the broth and cook on low for 6-8 hours.
- About one-half hour before serving, make the onions and peppers topping in a frying pan, frying over medium heat in the olive oil until they are tender. Set aside.
- Remove the meat from the broth and let cool before slicing.
- Slice the meat thin and return it to the hot broth just long enough to heat through.
- Serve sliced beef on rolls.
- Top with cooked peppers and onions and a little bit of broth.
- Also top with pepperoncini peppers, if desired.
Nutrition (may vary depending on ingredients and amounts used)
Notes
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