Breakfast
Italian Beef Sandwiches
Slow-cooked, seasoned beef piled high on crusty rolls, often dipped in au jus and topped with giardiniera. A messy, meaty Chicago favorite.
Ingredients:
- 1 (14.5 ounce) can beef broth
- 2 garlic cloves, minced
- 1 teaspoon dried oregano 1/8 teaspoon pepper
- 1 medium green bell pepper, thinly sliced into rings
- 1 pound thinly sliced deli roast beef
- 6 hoagie or submarine sandwich buns, split
Directions:
- In a skillet, bring the broth, garlic, oregano and pepper to a boil. Add green pepper. Reduce heat; simmer, uncovered, until tender, about 5 minutes. Remove green pepper with a slotted spoon; keep warm.
- Return broth to a boil. Add roast beef; cover and remove from the heat. Let stand for 2 minutes or until heated through. Place beef and green pepper on buns; serve with broth for dipping.