I’m a Chicagoan. I love Chicago style hot dogs, brats and Italian beef sammies. This recipe is KILLER. It will save you money because the roast cost about $4/lb versus $10/lb at the deli or any beef shop. It’s better than most places (aside from Johnnie’s Beef) and you can take full credit for it.
The recipe will make a TON of sandwiches so it’s great for a crowd. Figure about 1/4 lb per person/sandwich – I have 2/3 of the beef leftover for sammies all week.
- 1½ tbsp. crushed red chile flakes
- 2 tsp. red wine vinegar
- 2 tsp. olive oil
- about 1/2 cup pickled jalapenos, stemmed and thinly sliced
- 3-4 ribs celery, thinly sliced
- 1 tbsp Kosher salt and a pinch of freshly ground black pepper
- 2 tbsp. dried basil
- 2 tbsp. dried oregano
- 8 cloves garlic, finely chopped
- 2 beef bullion cubes
- 6 cups water
- A 3-4 lb. beef sirloin tip roast, trimmed
- Crusty french bread
- Sauteed green peppers & onions (optional)
Stir together half the chile flakes, and the vinegar, olive oil, jalapeños, celery, 1 tsp salt, and pepper in a small bowl. Cover giardiniera with plastic wrap and refrigerate for 8 hours or overnight.
Heat oven to 425°. Combine remaining chile flakes, plus the basil, oregano, garlic, salt, and pepper in a small bowl. Place roast in a roasting pan, rub with half the spice mixture, and roast for 20 minutes. Reduce the heat to 350° and roast for another 20 minutes.
Combine remaining spice mixture with 6 cups water + bullion cubes and add to roasting pan; continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 135-140 degrees…about an hour.
This is what comes out:
Remove from oven, cover with foil and let it rest for at least an hour. This lets the meat reabsorb it’s juices and get firmer so it’s easier to slice thinly.
Take the au jus and transfer to a saucepan and simmer covered until ready to eat.
When you are ready to eat, use a very sharp knife and thinly slice the beef.
Slice your bread, get some tongs and dip your serving of meat quickly in the au jus. Take it out while still dripping and slap it on the bread. Spoon a bit of the juice on the sandwich, top with some cheese (if you like) spoon some giardiniera over the top and add some sauteed bell peppers and/or onions on it (also optional).