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Chicago Style Italian Beef


  • Author: Kitschen Cat
  • Yield: 6 1x

Ingredients

Scale
  • 1 ½ tablespoons crushed red pepper flakes
  • 1 teaspoon red wine vinegar (affiliate)
  • 3 pickled jalapenos, thinly sliced
  • 3 ribs celery, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 4 cloves garlic, minced
  • 2 ½ lb beef sirloin tip roast, trimmed
  • 6 crusty italian rolls, split
  • 3 green bell peppers, thinly sliced and boiled until soft

Instructions

  1. Combine half the red pepper flakes, vinegar, jalapeno’s, celery, salt, and pepper in a small bowl. Cover with plastic wrap and refrigerate for 8 hours or up to overnight.
  2. Preheat oven to 425 degrees. Combine remaining red pepper flakes, basil, oregano, garlic, salt, and pepper in a small bowl. Place beef in a roasting pan or cast iron skillet and rub with half the spice mixture. Roast in oven for 20 minutes.
  3. Reduce heat to 350 degrees and roast for another 20 minutes. Mix remaining spice mixture with 4 ups of water and add to pan with roast. Continue roasting at 350 degrees until meat thermometer inserted into thickest part of the meat reads 135 degrees. Additional cooking time could range from 15-30 minutes.
  4. Transfer roast to a cutting board and let sit for 15 minutes. Keep broth warm in roasting pan.
  5. Thinly slice beef with an electric knife, deli slicer, or a sharp carving knife and return to warm meat broth. Toast your italian rolls, then stuff with beef, broth, green peppers, and top with pepper relish.