Italian Beef Sandwiches
12
Points® value
Total Time
2 hr 20 min
Prep
15 min
Cook
1 hr 50 min
Serves
4
Difficulty
Easy
Our take on the classic Chicago sandwich is a messy-delicious handful. We use lean top round steak (aka London broil)—because for a traditional Italian beef, you want very thin slices, not a shreddy-tender pot roast. The meat is quite lean, but once you dunk it in the “jus,” it’s juicy and delicious. In Chicago, you can order your sandwich “dipped”—the entire thing dunked in the meat juice. Since at home you won’t have a huge vat of juice, we serve small bowls of the savory liquid on the side so you can dunk as you go. Make sure you don’t skip the peppers and giardiniera; they’re nonnegotiable.
Ingredients
Cooking spray
1 spray(s)
Bell pepper
3 item(s), medium, green, large, trimmed and cut into 1-inch strips
Uncooked trimmed top round steak
1¼ pound(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Carrots
2 medium, chopped
Onion
1 medium, coarsely chopped
Celery
1 stalk(s), medium, coarsely chopped
Unsalted beef stock
3 cup(s)
Fresh thyme
2 sprig(s), large
French roll
10 oz, 4 (2.5-oz) rolls
Giardiniera pickled vegetables (no oil)
½ cup(s)