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Home Brew Forums > Food and Beverage > Cooking & Pairing > Italian Beef Sandwiches
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Old 02-19-2007, 05:18 AM   #1
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Default 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.

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Old 02-19-2007, 05:25 AM   #2
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Ok, you had me with the crab rangoon, but this is just

Eeeeee-villllll

Uh, yum.

Ize

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Old 02-19-2007, 05:31 AM   #3
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Re: Giardinara

Scala's?
Il Primo?

In my limited samplings, I prefered Scala's.

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Old 02-19-2007, 05:37 AM   #4
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I'm surprised they put cheddar into an Italian sandwich!

Looks damn good though...

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Old 02-19-2007, 09:30 AM   #5
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I do something similar but use the beef, stock, beer, mushrooms and thin sliced onions.
No extras needed just maybe a little horse raddish.

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Old 02-19-2007, 01:09 PM   #6
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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.

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Old 02-19-2007, 01:25 PM   #7
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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.

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Old 02-19-2007, 01:27 PM   #8
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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.
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Old 02-19-2007, 01:32 PM   #9
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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.
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Old 02-19-2007, 01:34 PM   #10
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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.
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