“Homemade Italian Beef”

Let’s begin October with a bang of a recipe. Do you ever feel intimidated by a recipe? Wondering if you can make something as delicious as you may have had at a restaurant. Will your family say Yay! or Yuck! Since I’ve lived in Chicago now some 20 plus years, I often enjoy trying to replicate some of favorite recipes. One recipe I’ve been working on is my Homemade Italian Beef. I’ve taken the best of two recipes and created my own version. Tender beef piled high on a french roll, with or without cheese and giardiniera, And don’t forget the “Da Dip”.

Homemade Italian Beef

In Chicago, you may be aware that Italian Beef is a thing here. I learned that straight away after visiting here before I moved to this city. Everyone has their favorite place and who they think has the best sandwich. I’ll refrain from naming my favorite because I have several favs. That said, have you ever tried making this delicious beef at home? The best is made in a two-step process I believe. Your home kitchen is not a restaurant so use what you have.

Homemade Italian Beef

So begin this recipe the day before you are planning on serving your sandwiches. Start with a bottom round roast and a homemade rub. Generously coat your roast with the beef rub. Depending on the size of the roast you may use all or have a little leftover. Store leftover in an airtight container.

Place roast in a large Dutch oven and pour in enough water to almost cover roast. Bake at 375 degrees, turning meat every 30 minutes or your roast will cook unevenly. At 90 minutes check internal temperature for 150 degrees and no higher. When done, let rest at least 30 minutes.

Homemade Italian Beef

Sounds easy enough, right? Once roast is cool enough to handle, slice into very thin slices with a slicing knife or electric knife. Place meat in a large bowl and cover with au jus completely. Any leftover broth can also be refrigerated for serving. Now the day when ready to serve heat up beef and au jus.

Toast your French rolls, layer on beef, add cheese, and toast sandwiches until cheese melts. For the best part, da dip. Immerse your sandwiches in au jus to your liking. Get ready to fall in love because you have mastered the world’s best beef sandwich. Also, don’t forget to top with giardiniera.

Homemade Italian Beef

This is one scrumptious sandwich and one you’ll make again and again. The beef freezes extremely well. Also, you the beef to make nachos and cheese fries. I like to freeze beef in two-sandwich portions for easy meals later. I think you should keep this recipe handy since it’s football season. Football food…yum! You got the meats!

Homemade Italian Beef

 

Homemade Italian Beef

1 – 3.5 to 4-pound beef bottom round roast

1 T. freshly ground black pepper

2 t. garlic powder

1 t. onion powder

1 t. dried oregano

1 t. dried basil

2 t. sweet paprika

1/2 t. red pepper flakes

3 beef bouillon cubes

8 to 10 cups water

French rolls, for serving

Provolone cheese, for serving

Hot or Mild Giardiniera, for serving

 

Heat oven to 375 degrees. While oven is heating, mix black pepper, garlic powder, onion powder, oregano, basil, paprika, and red pepper flakes in a small bowl.

Generously rub entire roast with seasoning mix. Place roast in a large Dutch oven and add in bouillon and enough water to almost cover roast.

Cover and place roast in oven for 1 and 1/2 hours. Turn roast over every 30 minutes until done. Internal temperature should reach 150 degrees at thickest point of roast and no higher. Use an instant read thermometer to test temperature.

Remove from oven when done. Allow roast to rest for 30 minutes before removing roast from broth. Strain broth if desired and set aside.

Using a slicing knife or electric knife, cut roast into very thin slices. Place beef slices in a large bowl. Cover beef completely with broth and place covered bowl in refrigerator overnight. Refrigerate any leftover broth for serving. You will have more broth than needed.

When ready to serve, heat beef and broth and toast rolls. Place beef as desired on rolls and top with cheese. Place sandwiches under broiler to melt cheese, dip in au jus and top with Giardiniera.

Enjoy!

Note: Freeze extra beef in broth for up to 2 months.