Chicagoans love their beef, especially in the following sandwich. Italian beef was developed in Chicago as an Italian twist to a French dip and one answer to a Philly cheese steak sandwich.
ITALIAN BEEF SANDWICHES
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Yield: 8 servings
1 teaspoon each: red pepper flakes, garlic powder, dried basil, dried oregano, freshly ground pepper
1/2 teaspoon salt
1 small sirloin tip roast, about 2 1/2 pounds
1 cup cold water
8 good-quality, soft Italian rolls, warmed
Pickled hot sport peppers or sliced sweet peppers as desired
1. Heat oven to 450 degrees. Combine seasonings in small dish. Rub half over all surfaces of meat, working some of it under fat layer. Put meat in a shallow pan just large enough to hold it. Bake 15 minutes. Reduce oven to 350 degrees and bake 20 minutes longer.
2. Remove pan from oven and pour cold water into bottom of pan. Let stand several minutes until fat has solidified, then remove and discard fat. Add remaining seasoning mixture to pan juices. Return to oven and continue baking until cooked as desired, preferably rare. Rare will register 130 degrees on an instant-read thermometer and will take 15 to 20 minutes for the final step.
3. Slice meat into paper-thin slices, using a meat slicer or electric knife if available. (For easier slicing, place meat in freezer until almost solid. Refrigerate pan juices.) Heat meat by placing several slices at a time in microwave oven just until warm, 30 to 40 seconds, or by placing in a steamer over simmering water 1 to 2 minutes. Heat pan juices and spoon over split rolls. Add meat and peppers as desired and serve.
Nutrition information per serving:
Calories …… 335 Fat ………… 11 g Cholesterol .. 90 mg
Sodium ….. 440 mg Carbohydrates .. 23 g Protein ……. 35 g
