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Chicago-Style Beef Sandwiches Recipe

Chicago-Style Beef Sandwiches Recipe

I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker. —Lois Szydlowski, Tampa, Florida
TOTAL TIME: Prep: 30 min. Cook: 8 hours YIELD:12 servings

Ingredients

  • 1 boneless beef chuck roast (4 pounds)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 pound fresh mushrooms
  • 2 medium carrots, cut into chunks
  • 1 medium onion, cut into wedges
  • 6 garlic cloves, halved
  • 2 teaspoons dried oregano
  • 1 carton (32 ounces) beef broth
  • 1 tablespoon beef base
  • 12 Italian rolls, split
  • 1 jar (16 ounces) giardiniera, drained

Directions

  • 1. Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker.
  • 2. In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender.
  • 3. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera. Yield: 12 servings.
Editor's Note: Look for beef base near the broth and bouillon.

Nutritional Facts

1 sandwich equals 450 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 1,101 mg sodium, 33 g carbohydrate, 3 g fiber, 37 g protein.

Reviews for Chicago-Style Beef Sandwiches

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MY REVIEW
Reviewed Jul. 9, 2013

"While I can't speak to the authenticity of this recipe (having only had the "authentic" version a couple of times), my husband and I found this recipe really YUMMY! Would definitely recommend! :)"

MY REVIEW
Reviewed Jun. 30, 2013

"Mile High Shredded Beef is much better!"

MY REVIEW
Reviewed Jun. 5, 2013

"This was so yummy and very easy to make. Had some leftovers and some leftover broth that I strained and froze to use the next time I need beef broth or stock."

MY REVIEW
Reviewed Jul. 1, 2012

"That is very good point, frazzel, Chicago beef is never shredded but as home cooks, most of use do not have a meat slicer that can slice the beef paper thin as it should be. Shredding for us is the next best thing. Very good recipe. We all enjoyed it."

MY REVIEW
Reviewed Jun. 29, 2012

"This was a big hit! Very good and easy! Don't even need the Giardiniera, but it was good with the meat. I forgot the buns but nobody seemed to mind. Will make it again the next time we have family in from out of town. It was gone before the end of the evening."

MY REVIEW
Reviewed May. 24, 2012

"Thank you so much for this recipe. I have been missing the Chicago style beef sandwiches and this was delicious. I also dip my bread in the beef broth and if you do not like giardiniera you can add green peppers. I loved it and my husband wants it once a week now."

MY REVIEW
Reviewed May. 23, 2012

"Also Chicago style sandwiches are NEVER shredded."

MY REVIEW
Reviewed May. 23, 2012

"I think you've been away from Chicago too long. We never made them like this."

MY REVIEW
Reviewed May. 22, 2012

"For those who want to make their own "Giardiniera" here a quickie. This is one that the more time the goodies sit together, the better it gets.

http://www.foodnetwork.com/recipes/jeff-mauro/homemade-hot-giardiniera-recipe/index.html"

MY REVIEW
Reviewed May. 22, 2012

"Giardiniera vie wikipedia: The Italian version includes onions, celery, zucchini, carrots, and cauliflower. The pickled vegetables are in red- or white-wine vinegar.

American giardiniera is commonly made with serrano peppers along with a combination of assorted vegetables, including bell peppers, olives, celery, pimentos, carrots, and cauliflower, and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. It is also common to see it pickled in vinegar
I buy it on Amazon"

MY REVIEW
Reviewed May. 21, 2012

"I would like to make this as recipe states but do not know what "giardiniera" is, I have not been able to find it at the super market is there a substitute? Thank you"

MY REVIEW
Reviewed May. 21, 2012

"in this Chicago sandwhich what is the jar of giardiniera maybe it isn't something you can buy in Canada?"

MY REVIEW
Reviewed May. 21, 2012

"TNOLANA, you can omit the garlic if you wish, but it will not have the characteristic Chicago Italian Beef flavor. Chicago Beef sandwiches are distinctively garlicky. I would note that my mother who really dislikes garlic, loves Chicago beef sandwiches. The garlic is not harsh or overwhelming in Chicago beef, the long slow simmer in the beef broth mellows it and infuses the beef. Try it with a little less garlic at first and see what you think - try 3 or 4 cloves instead of the 6 called for in the recipe. I look forward to trying this soon. Save the cooking liquid to dip the sandwiches in. If their is extra, freeze it for later use. I have saved similar left over cooking liquid and found it boost ordinary stew or soup to wow."

MY REVIEW
Reviewed May. 21, 2012

"Also being from the Windy City living in Venice Florida, this makes an excellent sandwich. The best giardiniera is Mild and made by Dell'Alpe'. Can't find it here near me, so I stock up on it when I go home. Almost looks like that was used in this recipe. You can also add some shredded Mozzarella cheese on the top and lightly toast your Italian Rolls.

Karen Glover"

MY REVIEW
Reviewed May. 21, 2012

"Being a Chicago girl who loves Italian Beef sandwiches I will definitely be making this and i'll post my review after I do!"

MY REVIEW
Reviewed May. 21, 2012

"Will it make a difference if I leave out the Garlic ? I don't like Garflic. could I use something else ?"

MY REVIEW
Reviewed May. 21, 2012

"This is just wonderful!!!"

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