Chicago Italian Beef Sandwich
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- Опубликовано: 29 янв 2020
- Smoked Top Sirloin Roast turned into one amazing Italian Beef Sandwich
#italianbeefsandwich #chicagoitalianbeefsandwich #howtobbqright
Italian Beef Sandwich Recipe
I don’t know if there is a sandwich more fitting for the “Super Bowl” than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better. This is a sandwich worthy of a Championship Trophy!
For the authentic version of this recipe I turned to my friend Meathead over at amazingribs.com/
Meathead suggests starting with a Top Sirloin Roast in the 3-4 pound range. You can also substitute top round or bottom round roast as well. I would say any lean beef roast will work. Remove as much fat and sinew from the outside of the roast as possible. To season the roast I used salt, ground black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper. Mix the seasonings together in a bowl, spritz the outer surface of the roast with water and sprinkle on a good dose of the seasoning. The water will help the seasonings stick and release some of the flavor from the herbs.
To cook the roast I set up my Big Green Egg for indirect cooking running Royal Oak lump for heat and few chunks of hickory for smoke flavor. Use the plate setter in the Egg to create indirect cooking. The temp needs to run at 325 the entire cook.
The cooking set up is key for Chicago Italian Beef. The roast sits above a pan of simmering beef broth while it cooks. Place a 9x13” baking pan on the cooking grate and add 6 cups of water. Throw in 4 beef bouillon cubes and stir to dissolve. Season the beef juice with a good pinch of the same seasoning used on the outside of the roast. Place a baking rack over the pan and sit the roast on the raised rack.
For the first stage of cooking the roast needs to hit 125-130 degrees internal for medium rare. Insert a wired probe thermometer - I used my Thermoworks DOT bit.ly/ThermoworksDOT into the center of the roast to monitor the temperature.
Once the roast hits 125-130 degrees, remove it from the pit. Pour the beef juice into a large container. Cover both with foil and place in the refrigerator for a minimum of 3 hours (or overnight) to cool.
When the roast is completely cool, it’s ready for the next step. Remove any fat that floats to the top of the juice then bring it to a slow simmer. Taste the juice for flavor. Add more seasoning if necessary.
Now it’s time to slice the beef. In Chicago they use a meat slicer for thin slices but at home you can use a thin bladed knife. Let the knife do the work and take your time. Like Meathead says you don’t want to press too hard or saw at it because it’ll be too thick.
Also no Chicago Italian Beef Sandwich is complete without peppers. I sliced 3 sweet bell peppers into 1/4’ slices and sautéed them.
To assemble the sandwiches first you need a good bread. If you have fresh Italian bread loaves great, but I didn’t, so I went with fresh French Rolls. The bread needs to be firm on the outside but soft and fluffy on the inside. Slice it lengthwise but don’t go all the way through.
Place a big handful of the sliced beef into the simmering juice and let it hang out for a minute. Ladle the bread with a big spoon of the juice then pile the hot beef right on top. Add a few strips of sweet pepper and giardiniera - Meathead has a great recipe for making it yourself bit.ly/ARgiardiniera - Lastly spoon more of the Beef Juice over the top or if you’re like me just dunk the whole sandwich back in the crockpot.
Chicago Italian Beef Sandwich Ingredients:
- 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round)
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon dried Oregano
- 1 teaspoon dried Sweet Basil
- 1/2 teaspoon crushed Red Pepper
- 4 Beef Bouillon cubes
- 6 cups Water
- 3 Green Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Killer Hogs AP Seasoning bit.ly/TheAPRub
- 8 French Rolls
- 1 jar Giardiniera (can be store bought or homemade)
Connect With Malcom Reed:
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Malcom's Podcast - howtobbqright.com/howtobbqrigh...
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Развлечения
I think I can speak for everyone when I say GLAD YOU’RE BACK!!!
Where did he go?
Appears he took a 1 month break to recharge and now he’s back!
O ok. I was hoping nothing happened to him. He's the man!
Mm
"you're"
"where you think you're going pepper? You're gettin et!"
😂😂😂👍
That's classic! Glad you caught that too! Art in motion! "gettin et"
Can't wait until I can use that line !!
LOL I laughed so hard at that, Malcom is too great
This channel is like watching Bobb Ross paint, but with delicious food.
Great analogy
VR Play Nation except his voice doesn’t put you to sleep like Bob Ross.
And over here we'll make a happy little sandwich. You can put peppers on the sandwich, or provolone cheese, or sweet Italian sausages. You can do anything you want to do. This is your world.
I'm extremely proud to have given you the 100th "like" on this comment. Well deserved and deserving of 1000 more. Perfect analogy...
Yea, he died young also.
Who else been watching old malcolm videos waiting and waiting and waiting
How did you know...
Preston because I was doing it for over a month waiting for another masterpiece
"I'm going back in."
I was literally checking back nearly everyday to see if you uploaded don't leave me again Malcolm 😭😍
As a true Chicagoan who have eaten at last a thousand Italian Beef Sandwiches, you have definitely hit it out of the park. You definitely have to dip the sandwich in the juice to make it authentic Chicago. And yes the Combo is better!
Marro Murry - Juicy is the way to go. Gotta be dripping down your arm when you’re devouring it! Lol
nobody cares where you're from
AL's beef anyone
I care where you're from. And dipped...yes. i don't understand how anyone from the chicagoland area eats them without dipping. Its the only way. I want it dipped so that juice is running down my arm.
I love this guy. He sounds so excited to eat what he makes.
You know it’s gonna be hot... but it’s goin down!
Malcolm my Man, been following you for about two years or so, you're one of my favorite bbq'rs. As a life long citizen of Chicago and pre-life long consumer of Italian beefs I was very critical of this video but you sir knocked it out the park , you stood true to it all around with your own touch of course. Blew me away when you knew about the combo dipped!! Come visit any time and thank you for all the knowledge you share.
Vienna beef makes a really solid giardinnera that I highly recommend next time you try it. Give you an authentic Chicago feel
Bought my first smoker after stumbling across your RUclips channel and am pretty much trying to replicate everything you’re teaching here. You rock, are an amazing teacher, and show some pretty dang killer recipes 👌
I think I'm going to get one. I know my way around a grill, but a smoker kind of intimidates me!
Cupid Me They can seem intimidating at first but once you learn temp control on whatever smoker you get then it’s smooth sailing! Or you can get a pellet grill and make life easy haha
Favorite line: "Where you think you goin’, pepper? You gettin' et!"
Malcom you are my inspiration!!!! I’ve been trying all of your recipes and buying all dem rubs and sauces !! Thank you sir your the best RUclips has to offer ! Listen to this guy people he is the best !!!!
I love watching him cook, and I've made a few of his dishes and I must say it was the BOMB 💣. This guy is the reason I own a smoker, watched 1 video and it was all over. I've been smoking all kinds of meats , and I'm loving every minute of it. Thanks everyone and a special thanks to you MALCOLM, your the best.
Great to have you back Malcolm and Shell! Look forward to hearing your podcast again to see what competitions you are in for already. Happy new year
I’ve watched all kinds of RUclips videos over the years, but watching you cook never gets old.
You’re so genuine and pure! Love all you’re recipes and videos! Stay blessed 🐐
Man... You are the best with videos. No BS, articulate, with a a sense of humor! Best there is, is no better!
Glad your back, been waiting for the new year and recipes, HAPPY NEW YEAR!
When I lived in Chicago I got a combo at least once a week at Portillo's. I will definitely be making this! Glad to see you back at it Malcolm!
With giardineira?
Gregory Morton 👍 to Portillo’s.
Portillo's is overrated. Trash
Gregory Morton
Often imitated never duplicated Chicago is the best
I love Portillo’s beef sammiches, always get them wet. Buona beef’s are also incredibly delicious.
"I'm goin back in" - I love you big man - please don't holiday again - I had to spend time with my family while you were away.
LOVE Malcolm's channel! Always leave these videos hungry!
Malcom if you ever come to Chicago, head over to Johnnie's Beef near Melrose Park. Awesome combo, best I've ever had.
Just saw a youtube on Johnnies yesterday. Grew up in Schaumburg now living in Las Vegas.
Glad you’re back Malcolm! To be honest, I was getting worried…
Loooove his videos!!! Im a video addict so im ALWAYS watching the cooking channels & recipes ((just because)) on youtube so glad he gave us a new vid for 2020🤗
So glad a new video came out. Its been a while. Your on the road to a million subscribers, keep it up and you'll be there soon.
Malcolm you are the man! Love you and love your videos!
That looks outstanding! Thanks for sharing your take on this classic.
Dude your the man
Should start a tv show love the energy
First video in a long time, was checking every day for one.
Glad your back.
I'm Italian, and I never heard of this kind of sandwich... I would try it for sure my man, I love your videos!
Americanized Italian sandwich
It’s a Chicago staple. But this is a different take
Malcom, love your channel, such great ideas and you teach like no other. Keep up the great work!
Amazingribs.com has been an amazing source of information and technique for the last 8 or so years for me. Great video!
Great video Malcom, gonna try this one very soon. Thanks!
Who here wants to see Malcolm get the love that Guga does? Positivity and love to all !
Watching your videos makes me happy
Bro-ther!! That looks unbelievable. Let's go ahead and get that on the schedule! Top shelf as always, Malcolm!
I'm glad you had some time off but I'm more glad you are back!! Missed your weekly videos on my timeline!
Soooo glad to see you back!!!! Looks good man
Glad your back WOW that combo looks great can't wait to try it
2020 came out swingin!!!!!! Glad your back.
This guy is the real deal and very humble too. Gave credit to meat head for the recipe
You are the man Malcom, so good that you share your recipes makes us rookies catch up. All the way from Adelaide South Australia thanks mate you are RUclips god as far bbq.keep up the awesome work big fella
Glad you're back Malcolm! Been checking your website and youtube everyday looking to find you
Awesome man! Just awesome! Just ate, and now because of this video... hungry again. LOL
That looks epic,oh oh the combos better, your kill in’ me Malcom,your setting those out for Super Bowl ? Your friends are some lucky dudes!!🇨🇦🇨🇦👍
Been waiting for a new video, and this is well worth the wait!! Damn, those look good.
I have make this recipe 3 times now including the beef in the grill as I write this. I have to say is the best beef sandwich I have eating in my life. Keep those recipes coming my friend.
NiceOne Malcolm!,salivating watching this.Oh yeah! ,cheese etc.....dip,oh my goodness I would love to be your niebour 🇨🇦🇨🇦♥️♥️🇺🇸
Awesome recipe! Keep them coming
That is one nice cut of beef....looks amazing, thank you.
Your the best daddio ! Love your cookin!
Malcom as a resident of the greater Chicagoland area for 38 years you have done my city proud. Hell to the yes!!
Yum. As a Chicago guy, I think you nailed it. Combo all the way!
I can honestly say that everything you have shared looks SCRUMPTIOUS!
Thanks for the great video. Decided to do something different for Easter. Finished grilling today.
Absolutely love your vids, food always looks amazing...i tryed your recipe for the pork belly burnt ends was a monster hit at my last cookout so thanks keep the videos comming
Malcolm I just tried to dive into my screen to get a bite ! That looks so good ! Thanks brother !
Great video. Looks delicious!
sublime- A must try
Love your work mate! 😋
You're back!!! I was starting to worry about ya, my friend. Though I think you've likely been busy getting ready for those seminars in TN coming up. I wish I could go...I'm gonna make it, one day! Glad you're back and that sammich looks hella good...I'll have to give it a whirl!
Great stuff Malcolm!
Italian here. Not really traditional around here (pretty much never seen it in my life over restaurant or at home) but man I wish it was 🤤great job.
Wow man. Your food is straight up beautiful dude. Much respect.
Dude is bbq genius. GOAT
Great take on the Italian beef. Love it. Looks good.
Dang, that looks good!!! The marbling in that roast is amazing!! I bet the flavors are unreal in that sandwich!!!!
Oh Yeah!!! Chicago Beef Sandwiches are to die for! And you did a very good rendition of it! Nice Job!!!
Yeah, that really close to how they do it
Welcome back Malcolm and Shell. The combo looks the best.
I live in the Chicago area, we have so many classic beef and sausage stands. But nothing is better the making one from scratch. Cant wait to try your recipe Malcolm
WOW! That sandwich looked so good!!!
This guy is a real joy to watch. Man, it would be a blast to hang out with this dude.
Love this Channel! Greetings from Poland!
Bro I have missed you. Your rub and memphis rib video has made me a successful bbq party holder. You are awesome!
I’m glad you’re back sir!
amazing sandwich . i love it
There is something so comforting watching Malcom at the beginning of his videos with a big smile and a big hunk of meat that's getting ready to be fired up.
Hey Malcolm! Great Video! I am proud to say I have had Meathead and You both on my Fire and Water Cooking Podcast! Say hello to Rochelle for me!
Glad youre back Malcom!
Chicago style anything is awesome 😍
CONSOLETHUMBS - Hotdogs and beef, yes. Pizza, no. 😀
Everything Malcolm does, looks so perfect..he is god's own barbecue man sent from heaven to show us all ,how it's done.
Just beautiful !!
Looks fantastic! Had an Italian Beef yesterday up here just outside Memphis in Oakland, TN. it made me want to learn to make my own now!
I'm glad to see you back Brother Bear! I love my city and I love Italian beef... try it on a French roll!
That’s just beautiful...... It’s what you honest call Art for the taste buds
WOW!! Looks real tasty. Awe man!! I'm gonna do this. Malcolm Reed you have hit another home run with this one. 🤤
As a former Chicago resident I think you did an amazing job! I am going to try this out for sure!
I seriously just watched this video like ten times today...........that's it I'm making it for dinner.
As a Italian born Chicagoian, the secrets to a REAL traditional Chicago beef or combo is the bread! You want a nice chewy crust. You got the other secret on the beef by just warming it in the ajus for just a fast minute and not over cooking the the meat. lots of people leave the meat in the broth WAY too long and it tightens up. On the combo I suggest a fire kissed sausage that will slap your tastebuds seconds after you take a bit with that grilled flavor! That beef looked amazingly marbled and perfect! Thank you!
This was ken awesome cant wait to try it
Beautiful sandwich.
Mmmmmmmmm that crunch when you took a bite of the second one drooling 🤤
I am making this looks great!
About time!! Been waiting for a video for to long
Cheers me brother glad to see you and the Mrs. making some cooks!!
Cheers
Mac
On the menu for Sunday ! Thanks brother !
Great tips thanks sir
Wow those look great
You know it’s good when Malcolm surprises himself!
As always Malcolm that looks awesome..!!😎