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Chicago Style Beef Sandwiches

BucsFanJimBucsFanJim Posts: 161
edited 1:43AM in EggHead Forum
Anyone have a recipe? Never had it so I don't know where to start.[p]Having friends and family over to watch the Bears trounce my beloved Bucs tomorrow...and a nice hot sandwich may just make feel a little better. [p]Much thanks!


  • BucsFanJim,
    If it was me... and I don't know Chicago beef sandwiches, but I do know beef sandwiches...I'd take some beef bones, add water, onions, garlic (fresh) herbs, spices, bay leaf, red wine, beer, and I would boil it until I had a good broth to use as a juice. I start by sauteing the onions and garlic with in good olive oil with a little salt, pepper, crushed red pepper, and bay leaf, (celery, carrots &?? can't hurt) then add some wine, cook it down a bit, and then add bones and water. Add your favorite herbs and spices, and boil/simmer until it tastes like it'll make someone else smile. [p]Once the prime rib or (chuck steak) or whatever you are egging has been cooled and sliced, I'd combine it all in a pan and let them have at it!. A couple of jars of your favorite BBQ sauce on the side and you have a great sammich![p]Mike in MN

  • BajaTomBajaTom Posts: 1,269
    <p />BucsFanJim,
    I think WessB has a recipe for pit beef on his web site. I like to cook a large round roast at abot 275 to an internal temp of 135. I season with my favorite rub. Slice thin for great roast beef sandwiches. Tri Tip makes great sandwiches as well. Good luck, Tom

  • Mike in MN,[p]I just did a chuck steak last night that would have made good sandwiches, or you could use prime rib... depending upon how much $$ you want to spend. My grocery store is selling bone in rib roasts at $6.98 a pound now, and they would be my choice. The meat should be well marbeled with fat. The chuck is cheap, and can be a poor choice because of the gristle content. It depends on what looks like it will work when you hit the meat counter.[p]I cook them like a large steak. Sear the outside on high heat, (all sides) and then drop the temp and finish at a lower temp (300°- 325° or so)until they are done to your likeness. I don't measure temps, it's more of a firmness /feel, but 135° internal would be a good number.[p]Mike in MN
  • AZRPAZRP Posts: 10,116
    Do a search on "Chicago Italian beef recipe" and you will find a bunch of recipes. Getting the broth right is probably more important that the cut of meat. -RP

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