Homemade Chicago Style Italian Beef

Born and raised on the North side of Chicago, I have had my share of Italian Beefs. So, I have become a critic when it comes to taste. With so many restaurants offering their versions, only a few have received my stamp of approval.

Since I no longer live in the city (an hour away) I had to come up with my own version to satisfy that carving I was getting. This is what I came up with.

Ingredients:

•   3-4 lbs. boneless sirloin or round roast  
•   1 tbsp ground black pepper
•   2 tsp garlic powder
•   1 tsp onion powder
•   1 tsp dried oregano
•   1 tsp dried basil
•   1 tsp salt
•   1/2 tsp red pepper flakes (optional)
•   6 cups boiling water
•   3-6 beef bouillon cubes (depends on size of cubes, small ones = 1 cube w/1 cup water: larger cubes 1 cube w/2 cups of water)
•   Gonnella or Turano bread rolls (for a true Chicago style beef)
•   Green peppers (optional)
•   Giardinier peppers (optional)
• 2 tbsp olive oil

Directions:

• Preheat oven to 325°. 
• In a bowl, mix together all the herbs and salt. 
• Rub olive oil all around your meat so seasoning can adhere.
• Rub seasoning generously all around the beef (save a tablespoon of seasoning for broth)
• Boil the water and pour it into a 9x13 baking dish.
• Add beef bouillon to the water along with the reserved seasoning. Mix until bouillon has dissolved.
• This is a must! Use a baking rack and place the meat on top. If you cook your meat in the broth it will not turn out the same.
• Place the baking rack inside the 9x13 pan and bake for 2 hrs. 40 minutes ( 4lb beef, or 40 minutes per pound)
• When time is up, place the meat on a plate and let it sit for 30 minutes. Then place in a fridge for at least 2 hrs. Reason for doing this is, it is easier to slice the meat when cooled. 
• Save the broth, this will be our Au Jus sauce. 
• When meat has sat for a few hours, slice your meat very thin. The thinner the better. If it is to thick, it will not taste as good. Your meat will still be pink inside, this is perfectly fine. When placed back in broth, you will heat up the mixture and it will fully cook.Besides, you don't want the meat fully cooked, otherwise it will be tough. 
• Add sliced me back into your saved Au Jus sauce and warm. 
• While meat is warming, you can toast your bread if you like. This is optional but we like this step. 
• Once the meat is done, slice your bread and add your meat and juice. A true Chicago Italian Beef is wet. A dry sandwich does not taste good. So, pour on that juice :)
• Now ENJOY your creation!