Italian Beef Sandwich Recipe
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This Chicago-style Italian beef sandwich recipe brings savory, seasoned beef and bold toppings together in a crusty roll pure comfort with a kick.
- Prep time
- 20 minutes
- Cook time
- 2 hours
- Total time
- 2 hours 30 minutes
- Yield
- 8 sandwiches
Ingredients
3–4 lb Top Sirloin Roast 2 tbsp Kosher Salt 1 tbsp Ground Black Pepper 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Dried Oregano 1 tsp Dried Sweet Basil ½ tsp Crushed Red Pepper 4 Beef Bouillon Cubes 6 cups Water 3 Green Bell Peppers 1 tbsp Olive Oil 1 tsp Killer Hogs AP Seasoning 8 French Rolls 1 jar GiardinieraInstructions
- Preheat grill/smoker to 325°F with indirect heat and add hickory chunks.
- Trim and season the sirloin roast with the herb blend.
- Dissolve bouillon cubes in 6 cups water inside a pan on the grill.
- Place roast on a rack over the jus, insert thermometer, and smoke until 125–130°F.
- Remove and chill the roast and jus for at least 3 hours or overnight.
- Skim fat from chilled jus, then simmer in a crockpot or saucepan.
- Slice peppers and sauté with oil and seasoning until tender.
- Thinly slice the chilled beef.
- Dip beef slices in hot jus for 1 minute before serving.
- Split rolls, layer with beef, sautéed peppers, and giardiniera, then dunk entire sandwich in jus if desired.
Notes
Use a meat slicer for the thinnest slices possible. Make ahead by storing beef and jus separately for best texture. Customize heat with mild or spicy giardiniera.Nutrition
- Calories
- 560
- Fat
- 23g
- Saturated fat
- 8g
- Sugar
- 4g
- Sodium
- 1240mg
- Protein
- 40g
- Carbohydrates
- 42g
- Fiber
- 3g