Name: Chicago-Style Italian Beef Sandwich recipe
Ingredients: 1 (2 1/2 pound) beef eye of round roast;2 tablespoons Greek seasoning;1 tablespoon ground black pepper;2 teaspoons salt;3 cloves garlic, minced;kitchen twine;2 cups beef broth;1 teaspoon beef bouillon granules;6 Italian submarine rolls;½ cup giardiniera, drained, or to taste

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Ingredients

1 (2 1/2 pound) beef eye of round roast 2 tablespoons Greek seasoning 1 tablespoon ground black pepper 2 teaspoons salt 3 cloves garlic, minced kitchen twine 2 cups beef broth 1 teaspoon beef bouillon granules 6 Italian submarine rolls ½ cup giardiniera, drained, or to taste

Nutrition Info

447.9 calories carbohydrate: 53.4 g cholesterol: 44.7 mg fat: 13.4 g fiber: 3.4 g protein: 26.4 g saturatedFat: 4.4 g servingSize: - sodium: 1814.1 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Directions

Cut notches all over the roast with a sharp knife. Rub with Greek seasoning, pepper, salt, and garlic. Cover and refrigerate for at least 4 hours.
Bring roast to room temperature before cooking, about 1 hour. Tie up roast with kitchen twine so it will hold its shape while roasting.
Preheat the oven to 375 degrees F (190 degrees C).
Mix beef broth and bouillon granules together in a roasting pan. Place roast on a rack above the broth so drippings will fall into the broth.
Bake in the preheated oven until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Tent with foil and let cool for 20 minutes.
Pour broth into a saucepan. Bring to a simmer. Slice roast very thinly, dunk slices in the hot au jus and stuff into Italian rolls. Top with giardiniera. Ladle more au jus over each sandwich.

Recipe Yield

8 sandwiches

Recipe Note

You've seen them in O'Hare. Not sure why these beef sandwiches aren't a nationwide craze because they're that good!

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