Chicago Style Italian Beef Sandwiches

Chicago Style Italian Beef Sandwiches

Prep Time15 minutes
Cook Time1 hour 40 minutes
Servings: 16


  • 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


  • Preheat grill to 300 degrees.
  • Combine garlic, salt and pepper; rub evenly over roast.
  • Place roast on rack in open roasting pan.
  • Insert roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover.
  • Cook until meat thermometer registers 135ºF. Allow 20-25 minutes per pound.
  • Remove roast to a large platter.
  • Pour drippings into 1 cup measure; skim off fat and discard.
  • Reserve drippings.
  • Cover roast and refrigerate until chilled.
  • Meanwhile, place green peppers on rack in broiler pan.
  • Broil for 10-15 minutes, or until skins blister, turn occasionally.
  • Place peppers in paper bag; close, and let stand 15-20 minutes.
  • Remove loosened skin and cut peppers in 3/4 inch strips; reserve.

To prepare seasoned cooking liquid:

  • Add water to drippings to equal 5 cups.
  • Combine drippings, bouillon granules, Italian seasoning, oregano and red pepper in Dutch oven or large saucepan.
  • 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.

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