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Chicago-Style Beef Rolls Recipe
Chicago-Style Beef Rolls Recipe photo by Taste of Home

Chicago-Style Beef Rolls Recipe

Publisher Photo
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, Idaho
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 16 servings

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

  1. 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.
  2. 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.

Reviews for Chicago-Style Beef Rolls

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   (2)
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MY REVIEW
Reviewed Jan. 15, 2014

These were good. Pepperoncini and pepper rings were essential to the flavor of the sandwich.

MY REVIEW
Reviewed Apr. 2, 2013

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!

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