Chicago Style Italian Beef Sandwich


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

6-12 Italian (French) rolls, depending on how big your sandwiches will be


Combine garlic, salt and pepper and rub over the roast. Place roast, fat side up, on shallow roasting pan. Insert a meat thermometer into thickest part of roast, not touching fat. Roast in 300A°F. oven until meat thermometer registers 135A°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 surfaces of peppers are 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. Enjoy your Chicago Style Italian beef Sandwich, make sure to add Giardineira!