"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 12-02-2006, 09:21 AM   #1
Assistant Cook
 
Join Date: Oct 2006
Location: North Alabama USA
Posts: 26
Chicago Style Italian Beef Sandwich recipe please

I guess I grew up deprived! I've never had the pleasure of going to Chicago. So I've never tasted an authentic Chicago Style Italian Beef Sandwich.

I've done some online research and there are many recipes available. They all claim to be authentic but they're all different!!!

Does anybody that has tasted the real deal have a recipe that comes close. I want to duplicate it at my house.

Thanks,

__________________

__________________
Jim
http://www.beef-cooking.com
jayco is offline   Reply With Quote
Old 12-02-2006, 09:47 AM   #2
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
I'm sorry Jayco, I do not have any recipes for Chicago beef, mainly because they are so readily available to me. Good luck in your search!
__________________

__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 12-02-2006, 10:18 AM   #3
Assistant Cook
 
Join Date: Oct 2006
Location: North Alabama USA
Posts: 26
Michelle Marie

Have you ever been to Als #1 at 1079 West Taylor St.? You can mailorder from them but it's pricey!! I think around $60 for a pound of beef and a quart of sauce.
__________________
Jim
http://www.beef-cooking.com
jayco is offline   Reply With Quote
Old 12-02-2006, 10:27 AM   #4
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Al's is phenominal! I would have to say one of the best! Portillo's beef is good too - and their mail order is $60 for two 1-lb. packages with gravy and rolls. I would get your own fresh rolls though - and top with peppers, yum! Here is a link to portillo's http://www.portillos.com/
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 12-02-2006, 10:57 AM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
We've had several restaurants around here that offer what they claim to be Chicago style Italian beef. One of the sandwiches consists of an Italian sausauge swimming in the Italian beef. Talk about a gut bomb...
None of them seem to taste any different than mine.

My recipe is simple. I used to use all the separate herbs, but now I use a packet or two of dry Italian dressing mix, which already has everything in it.
Sart with a nice roast...chuck, rump or sirloin tip...and either cook it in the crock-pot or a slow oven. Rub in the seasoning and then put in the pot with a beer and let slow cook until it's starting to get tender.
Remove from pan, slice thin, then return to pan with juices and let cook a while longer. Spoon on to hoagie buns and serve with pepperoncini.



__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-02-2006, 11:59 AM   #6
Sous Chef
 
BlueCat's Avatar
 
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
I don't use the Italian seasoning packets. I use my own combinations of oregano, basil, chopped onions, garlic, a bit of crushed red pepper, etc. Along with that, I use beef broth rather than beer, and throw in a few hot peppers to the broth. They're just delicious.

BC
__________________
BlueCat is offline   Reply With Quote
Old 12-02-2006, 01:17 PM   #7
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Chicago It. Beef

Italian Beef: When my son comes home to IL, he wants his favorites and this is one of them. It. Beef is simply a good cut of roast beef, lean and tender. 4 lbs makes a major lot! It. Beef is a crockpot special. Use generous amounts of dried basil and oregano (fresh is not always plentiful in the midwest). It. Seasoning has a few things not common to this traditional dish. A tiny bit of garlic powder and salt is okay but don't get carried away. Garlic is a natural tenderizer like vinegar and both can overtake the flavor of almost any spice or herb.
I add my basil and oregano into the bottom of my crockpot and add enough water to cover the bottom of the pot (maybe 1/4" deep or 1/2 cup, depending on the size of your crockpot. Leave the beef in one large piece or trim it to fit into the pot and put the trimmings in the bottom and the large piece on top. Cover with a lid and cook on med-high 8 to 10 hours or overnight.
Pull meat apart with a fork and mixed with juices and seasonings. Serve warm on a bun of choice and condiments of your choosing.
This is It. Beef.......not a sloppy joe.
__________________
StirBlue is offline   Reply With Quote
Old 12-02-2006, 04:34 PM   #8
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Jayco welcome to DC. We have a lot of restaurants in Southern California who serve Chicago Style Italian Beef Sandwiches.

I have been to 2 or 3 and they were all delicious.
__________________

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 12-02-2006, 09:11 PM   #9
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
I recipe my family make (I have not made this as of yet) is a rump roast in the crock pot with one large jar of giardanara (drained of oil). Cook on low for 8-10 hours - the beef shreds by itself - serve on crusty rolls. Again, I have not had it - but my family is italian and we live in Chicago, so I take their word for it.
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 12-02-2006, 09:48 PM   #10
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by BlueCat
I don't use the Italian seasoning packets. I use my own combinations of oregano, basil, chopped onions, garlic, a bit of crushed red pepper, etc. Along with that, I use beef broth rather than beer, and throw in a few hot peppers to the broth. They're just delicious.BC
That's the way I used to do it, BlueCat. I just started using the packets because it's easier and dependable.

To your recipe, I would add a bay leaf, a generous pinch of thyme, and perhaps a pinch of rosemary.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.