[X]

Home > Recipes > Chicago-Style Beef Rolls

Chicago-Style Beef Rolls Recipe

Chicago-Style Beef Rolls Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I have fond memories of eating these big, messy sandwiches at a neighbor’s house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, ID

This recipe is:

Contest Winning

[X]

Rate Chicago-Style Beef Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicago-Style Beef Rolls Recipe

Prep: 20 min. Cook: 8 hours

Yield: 16 Servings

20 480 500

Ingredients

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon olive oil
3 cups beef broth
1 medium onion, chopped
1 package Italian salad dressing mix
3 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
16 sourdough rolls, split
Sliced pepperoncini and pickled red pepper rings, optional

Directions

Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.
Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll using a slotted spoon. Serve with pepperoncini and pepper rings if desired. Yield: 16 servings.

Originally published as Chicago-Style Beef Rolls in Simple & Delicious April/May 2013, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicago-Style Beef Rolls

Chicago-Style Beef Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Apr. 02, 2013 by badkitty

These were really delicious and full of flavor. I used a sirloin tip roast so that the juices would be less greasy/fatty. I added some Worcestershire sauce, a bay leaf and fresh ground black pepper.I upped the garlic to 6 cloves. I refrigerated the cooking juices for a few hours after cooking the roast, to bring the fat to the top to make it easier for skimming off. Then I added the shredded roast back to the juices and heated through for a few hours. I served these on toasted hoagie rolls with melted Muenster cheese and sliced pepperoncinis. Great recipe for beef sandwiches!