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How to make a proper Chicago Style Italian Beef Sandwich

Mar 20, 2024
Today we're tackling one of Chicago's iconic food dishes and while it's Italian, it's not pizza for the record, if I had to pick a city's

style

of pizza it would be Detroit

style

pizza. Discussions about pizza aside, today is all about Chicago. Italian style meat

sandwich

and this may not look very pretty right now, but let me just roll up the next clip of roast

beef

heated in Anjou before filling it with bread dipped again in Anjou and then adding sweet or hot peppers that I have also been watching. There are many delicious videos of this

sandwich

in my research for this video, but now it's time to enjoy the Italian

beef

sandwich and it's time for you guys to watch a delicious video before we move on to the recipe, although let's talk about what

make

s it.
how to make a proper chicago style italian beef sandwich
Chicago style Chicago style too Now that I'm editing this and realizing there's a lot to go through, so I'll give you a little table of contents of what you can expect, based on my research that included surveying some Chicago redditors. Italian style beef sandwich is classified according to the following number: one is a roast beef stewed with Italian spices for several hours, then the roast beef is cut into thin slices and heated in the azu before being placed in the container to serve, that serving container is usually a 30 long loaf. roll and can be ordered dry, moist or dipped more in that, then usually topped with sweet or hot peppers, also known as Italian ARA garden, other dressing variations may include the Italian combo some people like to add cheese others like it like to add red sauce and I have great news for you, well, and me too, I'm going to try all these different variations because I feel like you just got it, if you're going to get it, if you're going to get it.
how to make a proper chicago style italian beef sandwich

More Interesting Facts About,

how to make a proper chicago style italian beef sandwich...

Italian meat video, you have to try it all. the different variations that exist, but now that we've got those basics down and out of the way, it's time to do this and I'll point out the important techniques that I'm using along the way - what

make

s this such a great sandwich, the first one. What we have to do is braise our meat. Here I'm using an eye round roast, which is a classic cut used for deli roast beef, although places like Al's in Chicago will use the top sirloin, but both cuts work. great for slicing because they're pretty lean, so if you wanted to use something at home like a pot roast or a London roast, it would work well to make sure you preheat the oven to 300 degrees Fahrenheit or 150 degrees Celsius, but now we're going to liberally season the roast. to prepare it for browning.
how to make a proper chicago style italian beef sandwich
You will add a thin layer of oil to a large pot over high heat. When the oil is hot, add the meat and brown it on all sides creating those delicious flavor compounds. Through mayo, our reaction once it's browned on all sides, simply remove the roast and set it aside on a plate and lower the heat to medium. Now you will add some crushed garlic cloves and the spice mixture to the Fond created from the browning. the roast, I wanted to mention how I came up with this spice blend so while I'm watching this video I'll do his beep and he did the classic I could tell you but I'd have to kill you and any different discussion but in that video I saw a close up of the spice mix and it was clearly coriander and fennel seeds.
how to make a proper chicago style italian beef sandwich
It's a red mix now, so obviously I'm missing a couple, but then I found this video from 1992 when Bobby Flay visited Alabama and in that video. he mentions that he uses oregano and paprika so I put those two and two together with salt and pepper to get my spice mix and I guarantee you it's probably pretty close to what he uses and even if it's not one or two spices. You are not going to make or break this dish, it is much more about the techniques you are using throughout the process that will have much more weight in the final product anyway, back to the preparation, you will sauté the spice and garlic mixture for about a minute or two until fragrant, being careful not to burn the spices, then you'll add some beef broth and water to create our braising liquid, which will also serve as our AWS for dipping the meat and then adding the roast beef brown to the liquid and the liquid should come at least halfway up the meat, if not just add more water or meat broth now, before we put this in the oven, we are going to prepare a parchment paper lid, also try saying that quick I was wrong like 16 times this is a tip I learned from Ruhlman's 20 and it's just a circular piece of parchment paper with a hole in the middle but it serves a very important purpose if we cover the Dutch oven with the The lid of the liquid would boil and the food would be cooked at a higher temperature, but if we use a parchment paper lid, the water will not boil, the food will cook more gently and it will also reduce the cooking liquid, resulting in all the Shu flavor being intensify. which is very important when we are going to dip this sandwich, move the meat to the oven and let it cook for two and a half hours, then you will turn the roast over, you can remove the parchment paper cover and let it cook for another hour. and a half you can go longer if you want to take the rose out of the oven and wrap it in plastic wrap to take it to the refrigerator to rest for at least an hour and this is a very important step here so the rest will allow the proteins to prepare to cut better and that plastic film that we put on it will not allow water vapor to escape, so it will keep our meat more moist.
I let mine sit for about three or four hours so it would be ready for dinner. but if you wanted to make this ahead of time, you could probably let it sit for up to a day in the refrigerator if you want and we also want to store that braising liquid, you can transfer it to a container like I did in these jars or you can just store it in the dutch oven until you're ready to use it and this is really the crown jewel of that Chicago style Italian beef, it keeps that nice azu seasoning together that will give us a nice lis. flavor for that meat, once the meat is rested, cut the roast into thin slices using an electronic slicer for best results.
Fortunately, I have access to one, but if not try to cut it as thinly as possible with a knife, the thinner it is. Better, I know it won't be as good as an electronic slicer but sometimes you have to work with what you can and just look at this beeping sound coming out of the slicer better than any roast beef you can buy at the deli and now it's time . to heat this beep so you can heat the Oz on medium-low heat until it reaches 140 degrees Fahrenheit, about 60 degrees Celsius, and this was a tip I learned from a serious food article where it tested the ideal temperature for heating your meat sliced ​​now before I make a sandwich, I want to talk about the bread and the toppings because there's a lot to unpack here for the bread, you're going to need something sturdy that can hold them and absorb them. juices so I chose two varieties of hoagie slash sub rolls whatever you call them in your region so I have these from food service that are soft and then I have these from Martin's that are very soft and I did a little audio test on I poured the broth over both varieties of bread to see which would hold up best, so I want something that will absorb the broth but is still structurally intact.
This is a sloppy sandwich but it should still have a structural component and the bread. there's a lot of choice as to why that's going to work, so in the end I decided to use these hoagie rolls from food service, not sure who makes them, it literally just says food service in Chicago, although Toronto rolls are a popular choice, but whatever you have. make sure it holds up well or you might not be able to get it wet, so let's try to talk quickly here about the shocking because like I said, there's a lot to unpack, so the most basic is going to be sweet peppers or hot peppers, the sweet peppers are just bell peppers that are cooked in butter or oil and then the hot peppers will usually be an Italian char dinara so for my Italian jarred Inara I took some lacto fermented jardin ara and this is from my video that I'll add a link in the description if you want, but basically this is just a basic lacto fermented pickle using the Noma method and then all I'm going to do is add a little bit of oil to it to turn it into that Italian style Jardin R. so now that we've got those basic ingredients out of the way, let's talk about how to order bar and make this sandwich, so your first decision is whether you want it dry, wet, or dry dipped, meaning the beep is simply placed from the azu directly into the sandwich. meaning you add an extra ladleful of dipped agio means you put the whole sandwich in that AWS and then your next choice is do you want it sweet or do you want it spicy, sweet meaning the hot bell peppers meaning it's shaken for an hour or you can get it. both good, I swear we're almost done with the top, just wait with me for about 30 more seconds.
Some Chicago redditors tell me that some places put red sauce or mozzarella on them and keep telling you about this specific one. something called Italian combo, so Italian combo is literally that holy roll, then you fill it with an Italian sausage that's been dipped in AWS, then you put your Italian meat on top and then you get the hot and sweet peppers, whatever you want, OK? So my plan of attack for these tastes will be to compare dry, wet and dipped and then add sweet hot peppers. I know that's what I like and after trying them we will definitely go back and I'm trying an Italian combination because it sounds like something that you have to do if you're going to make an Italian meat sandwich, you have to go for that Italian meat combination, but of Anyway, we've discussed enough about seasonings, let's get back to the recipe and move on to the taste test.
I'm ready to devour this. Hey guys, so we're here for taste test number one. We have the classic dry version, we have the wet one, which will be a ladle and then we have the dipped sandwich. And I can tell right now that they're actually barely juicy anymore because when you put them in this wrapping paper, they steam and they get really good, but anyway we're going to try to see what level of juiciness we have. i like it better and then after trying these we will come back for that Italian combo even if you dry it you get a lot of juice but you dip it in the Mazu wall PL with all the meat or you dip it in juice hmm man still. incredibly juicy, I mean even if it's just dipped and try the link, yes for being called dry, so juicy, lots of flavor hmm hey, that's what Jordans are like and they're good too, they're not super spicy with iron, our Ice was added like, I think, three red hot chili peppers, yeah. our perilla is spicy and that's not spicy at all, but it really bounces well, the acid really cuts through all that fat that you get from the liquid itself, take some palate cleanser, oh that's good, that's all I think though I could wish on a wet Italian, be silly, it's great and I'm not going to lie.
I really like this one it has a lot of meat like it's a I'm probably very happy that it's a big boy so this is a scooper or supposedly what you would call wet this butt. the really juicy ones, the juiciness levels are printing, this one is definitely more, but they are kind of similar, yes, but they still have grape flavor throughout, says that Tao oh, the sweet peppers are also very nice there when you give them a small bite one balances very well. I like to have them both as I know a lot of people say sweet or spicy but I'm definitely going to have both every time, I'm not going to pick one or the other ready for the Big Dipper, yes I am.
I'm done mate this is the sauce and you can clearly see that the bun got really wet here, that's really fantastic and this is also the choice of bread, that other bun I bought definitely wouldn't have held up well to the juice so I'm glad having chosen this one that has an incredible amount of juice, let me see, it's really soaked. Look at it now, like I've been saying. I've literally seen so many videos of people making them while eating them that it's finally here. I can try a remaining bite, I mean, well, I would like more, it was a small jar dinar, yes, yes, I put a little more in there, yes, I think I was a little too light, we'll get there. for the next one, yes, only one thing left to do, but all for the big boy, the Italian combo, that is, any guy who ever thought you needed an extra, yes, an amazing mop of freshly poured Italian meat and even sausage meteorite, yes, well, that's the United States, but we.
We'll try it, we'll be back in a second, so if you can't see, we've got the Italian sausage underneath and loaded with meat. I think each of us has eaten half a kilo of Italian meat which isn't even very fast. I'm very happy about that, oh wait, tell me that's the wrong section, sausage, here, beef and all the other things as usual, if you have to give ita ladle, although the last Italian combo jumps, oh yeah, here we go, I mean, it's meaty, oh yeah. You almost need more garden to help eliminate all that. The nice thing is that you can distinguish the flavors between the roast beef and then the sausage, but it's still a lot of meat in one bite.
I don't think there are any. benefit that you have by having them together, you know, honestly, I would prefer just a sauce like half a sausage, yeah, and then half a roast B still, but I definitely think the best technique is ladle, yeah, because you get the juice on the top but it doesn't absorb the bottom so it falls apart so you still have a solid base oh yeah but you get that extra juiciness that you wouldn't get from the quote unquote dry. I think ordering it wet would be the right amount I would like. Yes, three successful flavors, that's pretty successful.
Chicago Italian Beef is not a quick recipe, but if you have the time and tools, I would definitely try and make it. It's definitely worth it. This will wrap it up for the video, I hope you enjoyed it and we'll watch it. You, let's go, no one, God, she knows a lot for how long they won't deceive me. I don't know, I have it. I think I'm going to hurry up. Ooh, that leftover chicken was very countable. You know, I could put that meat in. my face no problem

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