One of the most iconic, regional sandwiches in the country is the Chicago Italian beef sandwich. Perfectly cooked, medium-rare roast beef is thinly sliced and doused in rich beef broth. A classic seasoning of Italian herbs, onion, garlic, salt, and celery is generously rubbed over the roast before cooking. Giardiniera pickles (a vinegary combination of celery, carrots, and red peppers) and green bell peppers add a nice punchy bite to this delicious sandwich.
Chicago Italian Beef Sandwiches
Ingredients
- 1½-2 lbs beef top round or rump roast
- 1 tsp Italian seasoning
- 1 tsp dried minced onion
- 1 tsp dried minced garlic
- ½ tsp salt
- ¼ tsp celery seeds
- 2 cups beef broth, warmed
- 1 cup chopped giardiniera pickles
- 1 green bell pepper, seeded and thinly sliced
- 4 hoagie or french rolls, split and warmed
Directions
1) Pat the roast dry with paper towels and season, on all sides, with Italian seasoning, minced onion, minced garlic, salt, and celery seeds. Vacuum seal roast. Place sealed roast in a Suvie pan and fill with water.
2) Place giardiniera and bell peppers in another Suvie pan. Place the pan with the roast in the top zone of Suvie, place peppers and pickles in the bottom zone. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F, 2 hours
Top Zone: Sous Vide at 130°F, 2 hours
3) After the cook, remove all the pans from your Suvie. Drain excess water from the beef pan, remove roast from vacuum-sealed bag, and thinly slice. Place roast slices, along with any reserved juices into a bowl or container with the warm beef broth, stirring to incorporate.
4) Divide slices of beef between hoagie rolls and top with pickles and peppers.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 564, Total Fat 14g, Total Carbohydrates 47g, Total Sodium 1346mg, Total Protein 65g
I don’t want to read this show all recipes in a video format
Hi Brittany, thanks for your feedback. We are busy adding lots of video content to many of our recipes. We are a small production team and there are lots of recipes to get through. We are working hard to update them as quickly as we can.