If you’ve never been to Italy, but have been to Chicago, you should know how good an Italian roast beef sandwich from a street vendor can be. The best one I ever had was in front of Wriggly Field and it came with a grease-soaked paper bag of French Fires. Here is my attempt at recreating this great American/Italian treasure.
Ingredients
- 16 oz Roast Beef – thinly sliced, uncooked
- 12 oz Beef broth
- 1 oz Italian dry rub
- 16 oz far of Pepperoncini peppers – sliced with juices
- 1 Bell pepper – sliced lengthwise (optional)
- 4 Baggette’s – sliced along length
- Mise en Place: Measure and prepare the ingredients prior to starting.
- Put all the ingredients in a slow cooker on high.
- Cook for 1 hour.
- Slice Baggette’s lengthwise and load beef materials on top of base bread.
- Use beef stock as an Au Jus.
Note 1: You can use sliced beef from the deli if you don’t have a meat slicer….but who doesn’t have a meat slicer?
Note 2: You can swap more beef broth for the Pepperoncini juice if you want a calmer sandwich. Also, you can choose not to cook the Pepperoncini peppers with the beef and instead serve as a sandwich condiment or adjust to match your palate.
