Chicago
Chicago Italian beef sandwich
Paper thin beef soaked in spiced jus, piled in a roll with giardiniera. Order it dipped.
180 minTime
55 gProtein each
mediumSpice
Make it your way
Grandma's wayThin roast beef in garlicky jus, on Italian rolls with hot giardiniera.
The original645kcalsame
55 gproteinsame
4 gfibresame
180minutessame
Chicago Italian beef, hot and dipped.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1For the giardiniera, dice celery, carrot, cauliflower, pepper and chillies, salt them for an hour, rinse, then cover with vinegar, oregano and oil. Rest at least 2 hours.
- 2Rub the beef with salt, pepper, oregano and garlic and roast on the onion at 200°C for 15 minutes, then 160°C until 55°C inside.
- 3Chill the beef, then slice paper thin across the grain.
- 4Simmer the stock with roasting juices, garlic, thyme and chilli for 15 minutes.
- 5Warm the beef slices in the jus for 30 seconds, pile into rolls and top with giardiniera. Dip the whole sandwich for a wet one.
Serve it like this
Wrap each sandwich in paper and serve with extra jus for dipping. Lean forward when you eat it.
