Sandwiches

Chicago-Style Italian Beef Sandwiches

Name: Chicago-Style Italian Beef Sandwiches
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 1 Large yellow onion, thinly sliced; 1 Green bell pepper, thinly sliced; 1 lb Thinly sliced roast beef; 1 cup Beef broth; 1 tbsp Italian seasoning; ½ tsp Garlic powder; ½ cup Giardiniera, drained; 4 Italian sandwich rolls; 8 slices Provolone cheese

Sliced roast beef warms in seasoned broth with onion and peppers, then fills rolls with giardiniera and melted provolone.

Serves 4

Start cooking

Ingredients

Cooking for

Olive oil1 tbsp
Large yellow onion, thinly sliced1
Green bell pepper, thinly sliced1
Thinly sliced roast beef1 lb
Beef broth1 cup
Italian seasoning1 tbsp
Garlic powder½ tsp
Giardiniera, drained½ cup
Italian sandwich rolls4
Provolone cheese8 slices

Before you start

Use thinly sliced cooked roast beef. Warm it gently in the broth rather than boiling it hard, which can make the slices tough. Drain the giardiniera before filling the rolls.

Directions

Heat the oil in a skillet over medium heat. Cook the onion and bell pepper for 8 to 10 minutes, until soft.
Add the broth, Italian seasoning, and garlic powder. Simmer gently for 3 minutes.
Separate the beef slices and add to the broth. Warm over low heat for 2 to 3 minutes; reheat leftover beef to 165°F.
Heat the broiler. Split the rolls and set them on a baking sheet. Lift the beef and vegetables into them with tongs.
Add the drained giardiniera and provolone. Broil for 1 to 2 minutes, until the cheese melts.
Serve with the hot broth in small bowls for dipping.

Directions

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