Classic Chicago Italian Beef Sandwich

[EricV.]

I started with a +3.5lbs. petite sirloin roast, seasoned with black pepper, garlic powder, onion powder, oregano, basil & some crushed red pepper. It will be smoked on the offset on a rack above a pan filled with seasoned beef-based stock.



This was smoked yesterday with cherry wood.



Some refreshments while I tend to the fire.



3 Hours later, it was around 132-133 degrees internally, time to pull, rest wrap & into the fridge overnight.



Sliced up this afternoon.



I added a link of my homemade Italian sausage, plenty of seasoned beef-stock as well as a lot of hot giardiniera! I have made this several times before, baking/broiling the meat in the oven, what is different this time around is the hint of smoke coupled with the smoke ring via the offset smoker. I believe Portillo’s calls this the “Da Combo!”

 

[Timothy F. Lewis]

Looks better than anything I ever had from Portillos!

 

[Joe Anshien]

Looks wonderful. What kind of meat slicer is that? I always feel a little funny about starting up a large smoker for a small amount of meat....Do you ever feel the same or am I weird?

 

[RichardWhitmill]

This looks great. Want that sandwich

 

[Mike Freel]

Another entry on my list of tasty treats I have been missing

 

[Darryl - swazies]

Awesome looking grub.......
Not a big into submerging the whole sandwich in the gravy?

 

[EricV.]

Looks wonderful. What kind of meat slicer is that? I always feel a little funny about starting up a large smoker for a small amount of meat....Do you ever feel the same or am I weird?

Hi – I purchased the Chef’s Choice slicer at least 20 years ago on Amazon. Very easy to use & clean, it stores easily in a bottom kitchen cabinet.

My LSG offset is quite easy to bring up to temperature, it is very efficient & uses little wood. I do not think twice smoking a small item on it.

 

[EricV.]

Awesome looking grub.......
Not a big into submerging the whole sandwich in the gravy?

I ladled so much of the gravy onto the big beef that it fell apart as I was wolfing it down. Plenty of napkins were needed.

 

[Timothy F. Lewis]

Looks wonderful. What kind of meat slicer is that? I always feel a little funny about starting up a large smoker for a small amount of meat....Do you ever feel the same or am I weird?

Weird? Well sure but…I feel the same way! There is an interesting group of weird, I think we are both members.
I think I might do one as a “side” passenger on the next smoke for those very sandwiches!

 

[BPratt]

Awesome sandwich. What’s the proper way to eat one of those sandwiches in Chicago? Knife and fork or hands only?

 

[EricV.]

Awesome sandwich. What’s the proper way to eat one of those sandwiches in Chicago? Knife and fork or hands only?

 

[Timothy F. Lewis]

Awesome sandwich. What’s the proper way to eat one of those sandwiches in Chicago? Knife and fork or hands only?

LEANING OVER!

 

[BPratt]

Thanks for the advice. I should be able to enjoy my sandwich without the risk of a throat punch

 

[Tim Campbell]

Eric, that is a fantastic cook.

 

[Michael Chen]

Looks better than anything I ever had from Portillos!

I concur! Eric, this looks fantastic!

 

[ChuckO]

That's a major WOW! I envy that slicer, I have one but it doesn't slice that nice

 

[Andy Kaminski]

How did you reheat the meat?

 

[EricV.]

How did you reheat the meat?

I heat up the beef-broth & place only each beef portion per sandwich into the broth for a few minutes. You can use a crock pot or a sauce pan on the stove. For this batch I had 6 cups of broth, which is way more then I needed.