Learn how to make a Chicago Italian Beef Sandwich, “Stew Meat Edition! Go to http://foodwishes.blogspot.com/2014/01/chicago-italian-beef-stew-meat-edition.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Stewed Italian Beef Sandwich recipe!
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Check out the recipe: https://www.allrecipes.com/Recipe/236322/Chicago-Inspired-Italian-Beef-Sandwich/
Yummy!!!!!! This John loves this recipe too!!!
If you add peppercini peppers, you get that deli flavor
What you have there looks very enjoyable. Would eat 10/10. But if you tried to serve that abomination here in Chicago………it would be bad.
Very nice John but it needs a slice or 2 of mild provolone cheese to melt a little bit and keep the meat and veggies together so you can dip, still, thanks for sharing your recipe!
Gosh this made my mouth water…
Use a chuck roast in the slow cooker.
Giardinera in Chicago is oil based, not vinegar.
Stew meat edition, that’s right
No, please, as someone from Chicago, please let don't do this.
This is a Chicago Italian Beef.
YIELD8 people
ACTIVE TIME30 minutes
TOTAL TIME8 hours
INGREDIENTS
3-5 Lb beef roast
1 peeled bulb garlic
1/4 cup extra virgin olive oil
1 Tbl Italian seasoning
1 Tbl oregano
1 tea black pepper
2 tea sweet paprika
2 tea crushed red pepper
1 Tbl onion powder
1 tea granulated garlic
1 tea sea salt
16 Oz. beef stock
Provolone or mozzarella cheese
High gluten French bread
Chicago Johnny's Giardiniera
PREPARATION
Puree the following together in a food processor: garlic, olive oil, Italian seasoning, oregano, black pepper, sweet paprika, crushed red pepper, onion powder, granulated garlic, sea salt. Sear your roast in a hot pan, stovetop. Use a spatula to rub your pureed spices onto your roast. Put your rubbed roast & any juices from searing into a deep glass or metal dish & add 16 oz. of beef stock; place into a preheated 225 degree oven for 90-120 minutes, depending on the size of your roast. Put your roast & gravy into two separate dishes & refrigerate them overnight. Slice your roast as thin as you can without shaving it. Put your gravy into a pot & bring to a simmer; put your thinly sliced beef into the simmering gravy until cooked through; this process will only take moments. Compile your sandwich with any/or all of the following: provolone, mozzarella, Italian beef, Chicago Johnny's Giardiniera, sweet peppers.
Using tongs, grab your whole sandwich & "dip" it into your simmering gravy for a flavorful Italian beef. *To make sweet peppers, slice 2-3 green bell peppers & sauté in olive oil, 7-10 cloves garlic, 1 tea black pepper, 2 tea sea salt; cook until peppers just start to soften.
Does gardinera goes really good in tuna fish also. I usually use sweet relish but one time I was out and I had that so I chopped it up put it in my tuna, yum!
Chi town checkin’ in here. And I personally approve this recipe as long as the giardiniera is liberally topped on this sandwich.
I don't even eat beef why am I watching this
Yum
As a Chicago native I would eat that but just dont call it Italian beef.
Eating this right now, turned out amazing.
First I need to watch the video!
Love you Chef John.
Only the bread!! That's like ciabatta or something?
In Chicago most of the bread used for that is a brand called Turano. I think that's the spelling.) Anyway ciabatta isn't right. You want a decent Italian. Or even French. With French bread your going to want to not smother the bread in juice because it becomes smoochy. Instead just dip bite for bite.
As I born and bred Chicagoan, i like the idea of playing around with the classics. Good job, Chef John .
Well, I started watching this video, but I checked out a video of Chicago’s own restaurant called Al’s, as they made the Italian Beef Sandwich, and I will say that stewed beef cut MIGHT affect the true taste. However, you are the true meat behind the cut of beef you choose to eat!😉!
👍 Just made it today. I ADDED a medium sliced white onion, a large cubed jalapeño sans seeds, and more garlic in the form of powder to the pot. I had to cook it for about TWO HOURS to get the meat tender. I used SOFT HOAGIE BUNS and topped the beef with au jus, medium giardiniera, and grated mozzarella and they were GREAT! ❤️ I loved the texture of the pulled meat versus sliced. Great chew! Last time I buy Italian beef sandwiches locally!
Your videos are so satisfying to watch.
Living south of Chicago, and served by wonderful Italian restaurants, I was treated to this style of Italian Beef. It wasn't sliced, but more braised. It was delicioso! I make my own.
You forgot the pepperoncini!
The flavor is very much like you get in Chicago, but there it's sliced very thin, not shredded.
Looks good John. As a Chicago native I think this is creative
No. Just no. The only thing this has in common with Chicago Italian Beef (arguably one of the great culinary treasures) is the giardiniera.
Mouth watering 😋
If you didn't cook so well, you could have been a comedian! I love your videos. Im making this for dinner.
Needs cheese…but it does look delish!
I like this idea, but it might be a more cohesive sandwich if you sliced the chuck before cooking.
My guess is this might cook faster also.
This looks like it would work just as well as thinly sliced beef to me. YUM!
So, I made mine yesterday, cut up my chuck roast and used the beef broth. D-licious!
I don't bother cutting the chuck, just shred it after it's tender. Easier to brown too.
I could handle the beef and the roll but the gridinair no no only hot peppers and other small diced veg's in veg oil only
SOCKS WITH SANDALS IS THE ONLY CIVILIZED WAY TO WEAR SANDALS. NO ONE WANTS TO SEE YOUR DAMN FEET EXCEPT FETISHISTS, SOCK IN SANDALS ARE YOUR FRIEND
Thank you ❤️ I was looking for something other than stew 🍲 thanks for the idea 💡