Chicago Style Italian Beef Sandwiches

  • 3 cloves garlic (minced)
  • 1 t salt
  • 1/4 t freshly ground pepper
  • 1 4 lb. beef bottom round roast
  • 4 lg green peppers
  • 1 T instant beef bouillon granules
  • 1 t dried Italian seasoning
  • 1/2 t dried oregano leaves
  • 1/2 t crushed red pepper
  • 1/4 c water
  • 16 pieces 6″ each crusty Italian or French bread, split
  1. Preheat grill to 300 degrees.
  2. Combine garlic, salt and pepper; rub evenly over roast.
  3. Place roast on rack in open roasting pan.
  4. Insert roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover.
  5. Cook until meat thermometer registers 135ºF. Allow 20-25 minutes per pound.
  6. Remove roast to a large platter.
  7. Pour drippings into 1 cup measure; skim off fat and discard.
  8. Reserve drippings.
  9. Cover roast and refrigerate until chilled.
  10. Meanwhile, place green peppers on rack in broiler pan.
  11. Broil for 10-15 minutes, or until skins blister, turn occasionally.
  12. Place peppers in paper bag; close, and let stand 15-20 minutes.
  13. Remove loosened skin and cut peppers in 3/4 inch strips; reserve.

To prepare seasoned cooking liquid:

  1. Add water to drippings to equal 5 cups.
  2. Combine drippings, bouillon granules, Italian seasoning, oregano and red pepper in Dutch oven or large saucepan.
  3. Bring to boil, reduce heat and simmer, covered, 10 minutes.

Meanwhile, carve roast across the grain into very thin slices or slice with meat slicer.

  1. Add sliced beef to seasoned liquid; cover and heat through. Do not overcook.
  2. Place reserved green pepper strips and 1/4cup water in large saucepan or skillet.
  3. Simmer for 2 minutes; drain.
  4. Serve beef on crusty bread, and top with seasoned gravy and green peppers. Yields 16 sandwiches.