Being that there have been a couple threads on different types of beef sandwiches recently, I was not gonna post this. The problem is that is was SO good and so easy, I kinda feel like I need to share. Someone just did a thread last week about roast beef and there was something in there about Italian Beef sandwiches. I lived in the northwest suburbs of Chicago for a while and fell in love with these. I could hardly pass by a restaurant that sold them I enjoyed them so much. Got a craving for them after reading the previously mentioned thread so set about making some. Here's how things came together.
3# chuck roast in the crock pot
Some of this
Some of that
Take about half the jar of that and rough chop it
Put this and that in the crock pot along with some pepperocini peppers, a cup and a half of beef broth, and a half teaspoon each of black pepper and granular beef bouillon
I was running late getting this started so ran the crock pot on high. Took about 4 1/2 hours. Roast done
Shred the roast removing the fat and put the meat in a pan
Add all the broth and veggies from the crock pot and let simmer for a little while
Take the rest of that and rough chop it
Using tongs stack the chuck roast onto some nice rolls
Put some of that on top of the meat
Fresh grated Pecorino Romano cheese then put it under the broiler for a few minutes
Had to pull before cheese was totally melted due to the bun getting nice and toasted. Cheese was still nice and soft though
Plate with some hand cut fries done in the 360 and a bowl of the broth for dipping
Cut away view
As many Italian Beef sandwiches as I has in Illinois, none were as good as this one. I did a lot of reading and came to the conclusion that chuck roast was the way to go. Traditionally they are made with sliced beef, but that's a multi-step process. Cook the beef, cool it, slice it, then re-heat it. Using chuck roast takes all of the latter steps out of the process, and let's face it, chuck roast just tastes amazing. The flavor of the chuck certainly added to the end result but it's the broth that set this so far over the top. It was just incredible. I took a taste of the broth about 2 1/2 hours in and about went to my knees. I knew this was going to be fantastic. Another thing that added to the flavor was the choice of cheese. Traditionally provolone is used but IMHO, that just doesn't bring much to the party. Yes, it melts nicely and looks beautiful, but there is little or no flavor to it. I was still in the kitchen playing with my food and taking pics when I heard Tracy proclaim "Oh my God Robert, this is incredible. The most flavorful meal you've ever made". She was right. As we were cleaning up I made mention that I was going to take the leftovers to my favorite server at the little pub I frequent and I got "that look" x5 . She said if the stuff was given to anybody else, it was potentially grounds for divorce. Needless to say, this is on the agenda for dinner again tonight. Thanks y'all and appreciate you dropping in for yet another of my culinary follies.
Robert
3# chuck roast in the crock pot
Some of this
Some of that
Take about half the jar of that and rough chop it
Put this and that in the crock pot along with some pepperocini peppers, a cup and a half of beef broth, and a half teaspoon each of black pepper and granular beef bouillon
I was running late getting this started so ran the crock pot on high. Took about 4 1/2 hours. Roast done
Shred the roast removing the fat and put the meat in a pan
Add all the broth and veggies from the crock pot and let simmer for a little while
Take the rest of that and rough chop it
Using tongs stack the chuck roast onto some nice rolls
Put some of that on top of the meat
Fresh grated Pecorino Romano cheese then put it under the broiler for a few minutes
Had to pull before cheese was totally melted due to the bun getting nice and toasted. Cheese was still nice and soft though
Plate with some hand cut fries done in the 360 and a bowl of the broth for dipping
Cut away view
As many Italian Beef sandwiches as I has in Illinois, none were as good as this one. I did a lot of reading and came to the conclusion that chuck roast was the way to go. Traditionally they are made with sliced beef, but that's a multi-step process. Cook the beef, cool it, slice it, then re-heat it. Using chuck roast takes all of the latter steps out of the process, and let's face it, chuck roast just tastes amazing. The flavor of the chuck certainly added to the end result but it's the broth that set this so far over the top. It was just incredible. I took a taste of the broth about 2 1/2 hours in and about went to my knees. I knew this was going to be fantastic. Another thing that added to the flavor was the choice of cheese. Traditionally provolone is used but IMHO, that just doesn't bring much to the party. Yes, it melts nicely and looks beautiful, but there is little or no flavor to it. I was still in the kitchen playing with my food and taking pics when I heard Tracy proclaim "Oh my God Robert, this is incredible. The most flavorful meal you've ever made". She was right. As we were cleaning up I made mention that I was going to take the leftovers to my favorite server at the little pub I frequent and I got "that look" x5 . She said if the stuff was given to anybody else, it was potentially grounds for divorce. Needless to say, this is on the agenda for dinner again tonight. Thanks y'all and appreciate you dropping in for yet another of my culinary follies.
Robert