Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cooking & Pairing (http://www.homebrewtalk.com/f56/)
-   -   Italian Beef Sandwiches (http://www.homebrewtalk.com/f56/italian-beef-sandwiches-22524/)

Cheesefood 02-19-2007 04:18 AM

Italian Beef Sandwiches
 
A Chicago favorite!

2 lbs of round steak, cut into thin slices
2 cans of beef stock
2 packages of Italian Dressing seasoning

mini french bread loafs
Giardinara and/or sweet peppers
Shredded cheddar

Put steak, stock, and seasoning into a crock-pot and cook. Never let the liquid level get low.

When it's ready, slice open a mini-french bread loaf and fill with meat, giardinara and cheese. Fan-friggin-tastic.

Ize 02-19-2007 04:25 AM

Ok, you had me with the crab rangoon, but this is just

Eeeeee-villllll

Uh, yum. :rockin:

Ize

olllllo 02-19-2007 04:31 AM

Re: Giardinara

Scala's?
Il Primo?

In my limited samplings, I prefered Scala's.

Dude 02-19-2007 04:37 AM

I'm surprised they put cheddar into an Italian sandwich!

Looks damn good though...

Orfy 02-19-2007 08:30 AM

I do something similar but use the beef, stock, beer, mushrooms and thin sliced onions.
No extras needed just maybe a little horse raddish.

Cheesefood 02-19-2007 12:09 PM

The base sandwich has two names. With cheese, it's a Cheezy Beef. Without, it's just an Italian Beef sandwich. You never use fake cheese on a cheezy beef.

Some places will use a large croissant instead of a french bread loaf.

The variation on the base sandwich is to cook an italian sausage and put it on your french bread loaf, then put your beef and giardinara on top of it. That's the "Combo".

If you're ever in Chicago, ask someone to take you to Portillos and order a cheezy beef sandwich, hot (with giardinara) and wet (they dip the entire sandwich in the juice). I heard they opened a Portillos in California so you can try it there too.

Tastes best with cheese fries and a cold beer.

rdwj 02-19-2007 12:25 PM

I prefer mozzarella, but I like cheddar with a croissant.

I'm curious, how do you slice the steak? It seems to me that it would be impossible to get it thin enough without a deli slicer.

Cheesefood 02-19-2007 12:27 PM

Quote:

Originally Posted by rdwj
I prefer mozzarella, but I like cheddar with a croissant.

I'm curious, how do you slice the steak? It seems to me that it would be impossible to get it thin enough without a deli slicer.

My wife made this recipe. The butcher cut it for her. Just ask them to and they will. It doesn't need to be super thin at first, it'll cook down. Get it as thin as you can though.

Orfy 02-19-2007 12:32 PM

Quote:

Originally Posted by rdwj
I prefer mozzarella, but I like cheddar with a croissant.

I'm curious, how do you slice the steak? It seems to me that it would be impossible to get it thin enough without a deli slicer.

I roast my beef first then slice it real thin with a knife after it's rested and cooled. Works well.

Cheesefood 02-19-2007 12:34 PM

Quote:

Originally Posted by orfy
I roast my beef first then slice it real thin with a knife after it's rested and cooled. Works well.

These need to be presliced so you can eat them hot.


All times are GMT. The time now is 04:55 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.