This attached recipe is in response to the request for Chicago Style
Italian
Beef Sandwiches. I live in a suburb of Chicago and can attest to its
authenticity!
Best Regards, Gregg Matusiak

Italian Beef Sandwiches

1 teaspoon each of crushed red pepper, garlic powder, dried basil, dried
oregano, freshly ground black pepper
1/2 teaspoon salt
a small sirloin tip roast, about 2 1/2 pounds
1 cup cold water
8 soft or hard Italian rolls, warmed
pickled hot sport peppers or sliced sweet peppers, if desired

Heat oven to 450 degrees. Combine seasonings in a small bowl; rub half of
the mixture over all surfaces of meat, working some of it under the fat
layer. Put the meat in a shallow pan just large enough to hold it; roast
15
minutes. Reduce heat to 350 degrees; roast 20 minutes longer.

Remove pan from oven; pour cold water into bottom of pan. Let stand
several minutes until fat has solidified. Remove fat and discard. Add
remaining seasoning mixture to pan juices. Return to oven;roast until
instant read thermometer reads 130 degrees for rare, about 20 minutes or
cook as desired. Remove meat from roasting pan;cool 30 minutes.

Meanwhile, degrease pan juices. Transfer juice to a saucepan;cook over
medium heat until heated through, about 3 minutes. Slice meat into
paper-thin slices, using a meat slicer or electric knife, if available.
Dip
several slices briefly into ot juice. Layer meat and juices into split
rolls. Add peppers as desired.


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