American · Lunch
Italian beef sandwich
Thin-sliced roast beef simmered in garlic and oregano broth, served on a French roll dipped in the jus and topped with hot giardiniera. This Chicago sandwich shop staple features a peppery, slow-simmered beef base and a gravy-soaked roll.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
530Calories
42.3gProtein
19.8gFat
42.1gCarbs
3.2gSugar
2.9gFiber
1580mgSodium
97mgChol
6.1gSat Fat
610mgPotassium
70mgCalcium
5.2mgIron
3.8mcgVitamin B12
8mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Slice the garlic thinly and drain the giardiniera in a small sieve, setting both aside.
2
Simmer
Warm the olive oil in a saucepan over medium heat, add garlic and cook 1 minute until fragrant but not browned.
3
Simmer
Pour beef stock into the saucepan, stir in oregano, basil, pepper and salt, and bring to a gentle simmer for 5 minutes until slightly reduced.
4
Build
Split the French roll and dip it into the hot broth for 5 to 10 seconds until the crust softens slightly.
5
Plate
Lift the beef from the broth with tongs, pile it into the dipped roll, top with giardiniera, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g roast beef
- 1 1/2 cup360ml beef stock
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp dried basil
- 1/2 tsp1/2 tsp black pepper
- 22 small French roll (about 70g)
- 4 tbsp4 tbsp giardiniera, drained
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
