Authentic Chicago Italian Beef Sandwich Recipe, History, & Restaurant Ratings

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The beef

1 boneless beef roast (sirloin or round), about 3 pounds with most of the fat trimmed off

subheading: The rub:

1 tablespoon ground black pepper

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon crushed red pepper

subheading: The juice:

6 cups of hot water

4 cubes of beef bouillon (yes, bouillon, see the explanation below) *

subheading: The sandwich:

10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions (Gonnella, Turano, and D'Amato are the bakers of choice in Chicago)

3 medium sized green bell peppers

1 tablespoon olive oil, approximately

1 cup hot giardiniera

About the beef. Top sirloin, top round, or bottom round are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. My friend David Rosengarten, the famous cookbook author and TV chef (get his free email newsletter), uses chuck, a fattier cut, so the meat will be more tender and flavorful. "Luxurious" is the word he used. Problem is that you'll have to chill the pan drippings after cooking in order to skim off the fat. About the beef. Top sirloin, top round, or bottom round are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. My friend David Rosengarten, the famous cookbook author and TV chef (get his free email newsletter), uses chuck, a fattier cut, so the meat will be more tender and flavorful. "Luxurious" is the word he used. Problem is that you'll have to chill the pan drippings after cooking in order to skim off the fat.

About the garlic. If you wish, omit the garlic powder and stud the roast with fresh garlic.

* About the bouillon. I have encountered lively debate on the makeup of the juice as I developed this recipe. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it. The bouillon advocates have won me over on the authenticity argument, although I must confess, soup base is my favorite. Soup base is stock concentrated into a paste. It usually has salt added. Click here to read more about stocks, bouillons, consommé, etc. Feel free to substitute soup base or, best of all, make your own stock. note: About the bouillon. I have encountered lively debate on the makeup of the juice as I developed this recipe. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it. The bouillon advocates have won me over on the authenticity argument, although I must confess, soup base is my favorite. Soup base is stock concentrated into a paste. It usually has salt added. Click here to read more about stocks, bouillons, consommé, etc. Feel free to substitute soup base or, best of all, make your own stock.

Serve with. A green salad with Italian dressing and French fries or tater tots. Kelson says "better to skip this and eat another sandwich."

Directions at amazingribs.com

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