Chicago Italian Beef Sandwiches

[John Solak]

Beef rump roast seasoned with some 21 Salute no salt seasoning from Trader Joes and cooked to an internal of 120*F. The bacon went into some Mac and Cheese.

Roast sliced real thin on a meat slicer.

Some of the slices in some gravy.

My sandwich with some hot giadiniera with a side of mac and blue cheese with bacon. Both were really good!!

 

[Mark Skeet]

As a life long Chicagoan I can say that you nailed it! You can even try dipping the whole sandwich in the gravy to have your beef "wet"? Nice job John, that beef looks perfect!

 

[Morgan C.]

Lovely ... That meal looks super!

 

[Ethan G]

Move over Portillo's, that looks awesome!

 

[Michael C.]

That's a killer sandwich!!!! Love it! Looks great!!!!

 

[Brian O'Neal]

Hey what did you do to make the gravy?

Brian

 

[Joe InJersey]

Nice work, my friend. Now I'm starvin'!

 

[Mike Coffman]

Excellent John!

 

[Bob Correll]

Smashing sammie John!
makes me want to get a slicer.

 

[Wolgast]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian O'Neal:
Hey what did you do to make the gravy?

Brian </div></BLOCKQUOTE>

I wanna know that aswell! Looks great John!

 

[Brian B (Muncy)]

Me 3, what's the recipe for the gravy?

 

[Don Cash]

Awesome!!!

 

[JimK]

Genius! Great execution and presentation.

 

[John Solak]

I didn't measure anything so add to your taste


Beef stock, oregano, basil, thyme, 2 bay leaves, red pepper flakes, and Worcestershire sauce to a simmer then added a carrot and a stalk of celery. After 30 minutes I removed the carrot, celery and bay leaves and added some thinly sliced onion and cooked for another 5 minutes. Then added some of the roast beef and waited another 15 minutes before I put the beef on the sandwiches. I kept added water also as the pot simmered down.

 

[Steven A]

That looks gooooooooood!

 

[timothy]

Nice Biff!

Tim

 

[Jim Lampe]

Swell lookin' sammies!