Italian Beef Sandwiches
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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
All times are GMT +1. The time now is 08:04 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter