Italian Beef Sandwiches
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Yield: serves 6
- 1 tsp. red wine vinegar
- 3 pickled peppers, preferably sport, stemmed and thinly sliced
- 3 ribs celery, thinly sliced
- 1 small jalapeño, stemmed and thinly sliced (optional)
- 1 Tbsp. crushed red pepper flakes
- Salt and freshly ground black pepper
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 3 cloves garlic, finely chopped
- 1 trimmed beef sirloin tip roast (about 2 1⁄2 lbs.)
- 6 Italian rolls, split and warmed
- Stir together the vinegar, peppers, celery, jalapeños, half the pepper flakes, and salt and pepper to taste in a bowl to make a relish. Cover and refrigerate overnight.
- Heat oven to 425°. Combine remaining pepper flakes, basil, oregano, garlic, and salt and pepper to taste in a bowl. Place roast in a roasting pan; rub with half the spice mixture. Roast for 20 minutes; reduce heat to 350° and roast for 20 minutes more. Combine remaining spice mixture with 1 quart water; add to roasting pan. Continue roasting until an instant-read thermometer inserted in the thickest part reads 130°, 20–30 minutes. Transfer roast to cutting board; let cool slightly. Skim fat from broth.
- Cut beef into thin slices. Reheat broth and beef together. Pile beef (with some of the broth) onto rolls, top with relish, and serve. For a "wet" version of the dish, dip the entire sandwich into broth before serving.