Illinois Legendary Italian Beef
Chicago's ultimate street food masterpiece: tender, slow-simmered shaved beef loaded with spiced gravy on crusty bread, finished with sharp giardiniera.
Servings: 4 sandwiches
Ingredients
- 1½ lbs Top sirloin or round roast shaved paper-thin
- 2 cups Beef stock or high-quality veal bouillon reduction
- 2 tbsp Hellmann's Real Mayonnaise for toasting the rolls
- 2 tbsp Italian seasoning blend oregano, basil, garlic powder, onion powder
- 1 tsp Red pepper flakes
- 1 Green bell pepper cored and sliced into strips
- ½ cup Hot or mild Italian giardiniera pickled vegetable relish
- 4 Crusty Italian rolls or French bread portions
Instructions
- In a wide pot, combine the beef stock, Italian seasoning blend, and red pepper flakes. Bring to a low simmer.
- Add the sliced green bell peppers to the broth and cook for 8-10 minutes until tender, then remove them and set aside.
- Drop the wafer-thin sliced beef into the simmering spiced broth. Cook gently for just 3-4 minutes until fully cooked but incredibly tender.
- Lightly coat the inside of the Italian rolls with Hellmann's Real Mayonnaise and sear them face down in a hot skillet until golden and toasted.
- Using tongs, pile the wet, juicy beef high into the toasted rolls. Top with the cooked green peppers and plenty of spicy giardiniera.
- For a true Chicago experience, spoon an extra tablespoon of hot broth over the meat, or dip the entire sandwich quickly into the gravy before taking a bite.