Wednesday, April 20, 2016

Chicago Style Italian Beef Hoagies

This was a nice meat and filling. The peppers definitely needed onions, which we included, but had we not done so, it would not have been as good. This should definitely be a slow cooker recipe -where you can combine everything together in the morning and let it cook all day.
The meat turned out very juicy and tender. One thing that we did not do right was use the right bread for this. We used more of a submarine type bread which was definitely too soft and soggy for this. A harder bread would be much better. No sauce on bread, but rather a bowl for dipping would also be nicer for this type of sandwich. The pepperoncini peppers were also not very noticeable - perhaps more than just 4 should be added. Also, we ended up making 4 sandwiches, and only enough meat and pepper mixture to maybe make one more. This will definitely not make 8 servings.
Here is the original recipe:

Put together!

Open faced

Beef in broth/jus


Beef on cutting board


1 cup unsalted beef stock (such as Swanson)
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon crushed red pepper
2 tablespoons olive oil, divided
2 pounds boneless chuck roast, trimmed
1 cup water
1 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion sliced into half circles
1 tablespoon white wine vinegar
4 pepperoncini peppers, drained and chopped
8 (2-ounce) hoagie rolls, halved horizontally


1. Combine first 6 ingredients in a medium bowl, stirring with a whisk.

2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.

3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic, onion, and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.

4. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Stuff rolls evenly with with beef, bell pepper mixture. Use the beef broth sauce for dipping.

What we liked:

It was a pretty good beef sandwich. 

What we didn't like:

We did not have the right bread for this so it got kind of soggy. 

What Kaspian thought about it:

He was enjoying his m&m yogurt (ewww!) and had eyes for nothing else but that. 

Next time:

Make this a slow cooker recipe. Use tougher bread for buns.

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