Recipe for cooking chicago-style italian beef sandwiches

Quick Meals- Salads and Sandwiches :: Beef Sandwiches

Chicago-Style Italian Beef Sandwiches

1 (5 to 7 lb.) rump roast
2 C. boiling water
2 beef flavor bouillon cubes
1 tsp. dried marjoram
1 tsp. thyme
1 tsp. oregano
1 tsp. hot pepper sauce, more or less,
    depending upon taste
Salt and pepper to taste
2 Tbsp. Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 C. chopped green bell pepper
2 or more loaves Italian or Vienna bread, French
    or any hard, crusty bread, sliced down the center,
    lengthwise, but not all the way through to the other
    side, then cut into servings size pieces

Place roast on a rack, in an open 13 x 9-in. roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 min. per lb.. Roast will be rare. Cool, and slice very thin.

To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each C. of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green bell pepper. Simmer for 15 min.

Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.

The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad.

Makes approximately 8 to 10 sandwiches.