Chicago Style Italian Beef Sandwiches

• 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.