Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, chicago-style "cheesy beef". One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chicago-style "Cheesy Beef" is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Chicago-style "Cheesy Beef" is something that I’ve loved my whole life.
Great recipe for Chicago-style "Cheesy Beef". Chi-town Italian Beef Sandwiches are Simply Amazing! I decided to go on the hunt for the perfect recipe. I've found & tweaked Food Network's 'Sandwich King' Jeff Mauro's recipe.
To begin with this particular recipe, we have to first prepare a few components. You can have chicago-style "cheesy beef" using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicago-style "Cheesy Beef":
- Get 1 Boneless beef chuck eye roast (about 3 1/2 pounds)
- Make ready 2 tbsp Extra Virgin olive oil
- Make ready 1 medium Onion, roughly chopped
- Get 6 clove Garlic, roughly chopped
- Make ready 1 tsp Crushed red pepper
- Make ready 1 tbsp Italian seasoning, dried
- Get 1/2 cup Dry Red Wine
- Get 4 cup Beef stock
- Take 2 tbsp Thyme, dried
- Prepare 3 Green Bell Peppers, sliced vertical
- Take 2 Italian bread loaves, sliced widthwise
- Get 8 oz Block Mozzarella cheese, shredded ( Or you can use Cheddar or Provolone)
- Take 1 tbsp Mild or Hot Giardiniera, per sandwich (Mezzetta Chicago-style Italian Sandwich Mix) **Look at photos
- Get The Rub
- Prepare 1 tbsp Ground black pepper
- Take 2 tsp Garlic powder
- Make ready 1 tsp Onion powder
- Prepare 1 tsp Oregano, dried
- Take 1 tsp Basil, dried
Your choice of Hot, Mild or Mixed. Chicago Italian Beef is made by slowly roasting lean beef on a rack above a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Al's Beef Chicago Style Italian Sausage.
Steps to make Chicago-style "Cheesy Beef":
- Position a rack in the middle and preheat the oven to 300° | or you can use a 6qt. Slow cooker on high for 5 hours or on Low for 10 hours
- Mix the Rub in a bowl | Coat the meat lightly with Extra virgin olive oil to help the rub stick, sprinkle it generously on the meat, and massage it in. There will be some left over. Do not discard it, dump the rest in the juice
- Heat the Extra virgin olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized | Reduce the heat if the fat begins to smoke
- Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté | Next Add the Italian seasoning, crushed red pepper and garlic
- Deglaze with the Red wine and cook until reduced by half | Add in Beef stock & Thyme and bring to a simmer
- Place the roast back into the pot and place in the oven or crock pot with juice | Cook the roast, turning every 30 minutes, until very tender, 3 - 4 hours | Add Green Bell Peppers the last 20 minutes or Add to crock pot 2 hours on high with roast before serving
- Transfer the roast to a cutting board and tent with foil. Strain the juice through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer | Adjust the seasoning if necessary
- Once cooled a bit, pull the meat until it shreds, return to pot until ready to build the sandwiches
- To assemble the sandwich | Start by Drizzling your sandwich bread with Extra virgin olive oil & Mozzarella cheese on top in the oven for a few minutes at 350° | Spoon some juice directly onto the bun. Get it wet or keep it Dry | Lay on the beef generously with green peppers, sprinkle on more cheese | Finally some Chicago-style Mild Giardiniera | Pour some juice in a small bowl so you can dunk it or pour it over your sandwich!
- Bon Appétit :)
- Chicago Italian Beef Sandwiches typically say to soak the cooked meat for a day in the au jus (juice) before serving, so I cooked mine the day before, it's so tender it shreds perfectly. Soaked it overnight in the fridge before heating up and serving the next day. The longer it hangs out in the fridge, the better it gets…. Soaking process really brings moisture & flavor into the dry meat.
Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Al's Beef Chicago Style Italian Sausage. Don't you tell us this doesn't make you hungry.. No one is going to look at you crazy if you order a cheesy beef though. And when you order you are definitely going to be asked "Wet or Dry?" This can throw a first-timer off.
So that’s going to wrap it up with this exceptional food chicago-style "cheesy beef" recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
