Venetto's has all kinds of Italian
recipes for you to try. I hope you enjoy browsing our Italian recipes and find a
recipe or two your family might enjoy.
Chicago-style Italian Beef Sandwiches
4 to 4 1/2 lbs. beef bottom round roast
3 cloves garlic, crushed
1 t. salt
1/4 t. freshly ground black pepper
4 large green bell peppers
2 large red peppers
1 T. instant beef bouillon granules
1 t. Italian seasoning, crushed
1/2 t. dried oregano leaves, crushed
1/2 t. red pepper pods, crushed
1/4 C. water
12 (6-inch) slices crusty Italian or French bread, split
Combine garlic, salt and pepper. Rub mixture evenly over the surface of the
roast. Place roast, fat side up, on shallow roasting pan. Insert a meat
thermometer into thickest part of roast, not touching fat. Do not add water and
do not cover. Roast in 300°F. oven until meat thermometer registers 135°F.
approximately 20 to 25 minutes per pound.
Remove roast to large warm platter. Cover with aluminum foil tent and allow to
stand 15 minutes. Meanwhile pour drippings into 1 cup measure. Skim and discard
fat from drippings; reserve. Cover and refrigerate roast until chilled.
Meanwhile place bell and red peppers on rack in broiler pan so surface of
peppers is 3 to 4 inches from heat. Bring 10 to 15 minutes or until skins
blister, turning occasionally. Place peppers in paper bag; close bag and let
stand 10 to 15 minutes.
Remove and discard loosened skin and seeds from bell peppers. Cut into 3/4-inch
strips; reserve. Add water to drippings to equal 5 cups; pour into Dutch oven or
large saucepan. Stir in bouillon granules, Italian seasoning, oregano and pepper
pods. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Meanwhile trim
excess fat from chilled roast; carve roast across the grain into very thin
slices or slice with meat slicer. Add sliced beef to seasoned liquid; cover and
heat through. (Do not overcook.) Place equal amounts beef on bread slice
bottoms; top with some of seasoned au jus and equal amount bell pepper strips.
Close sandwiches with bread tops.