Italian beef

Luvsmyfam · ‎11-26-2019

had a family get-together. I bought tubs of Charlie's Italian beef.of course,homemade is much better,but this was really close.i get it at jewel osco has anyone tried this brand?really worth it!

debcakes · ‎03-11-2010

I have used Charlie's and Buona Beef. Both are good. One of our Italian delis also has good beef. I have never tried making it from scratch because I don't have a slicer.

JeanLouiseFinch · ‎10-03-2011

I've used Charlie's and Buona as well. IMO they're just ok. MANY YEARS ago I used to make my own. Now, if I'm getting it for a party, I'll order it from Portillo's.

JeanLouiseFinch · ‎10-03-2011

@debcakes wrote:
I have used Charlie's and Buona Beef. Both are good. One of our Italian delis also has good beef. I have never tried making it from scratch because I don't have a slicer.

A long time ago, I was able to buy a roast at the store, cook it at home, and bring it back to the store and they would slice it. Many stores provided this service. Everyone I knew did this when they made Italian beef, it was pretty common. The stores probably stopped due to added health codes.

panda1234 · ‎04-27-2015

@Luvsmyfam wrote:
had a family get-together. I bought tubs of Charlie's Italian beef.of course,homemade is much better,but this was really close.i get it at jewel osco has anyone tried this brand?really worth it!

@Luvsmyfam I am Italian and never heard of this roast beef. What is in it that makes it Italian?

Gr8Auntie · ‎03-25-2010

@panda1234

I copied a recipe by Chicagoan from this forum years ago, along with her original notes. I've made it numerous times in the crockpot and DH and I love it. I had never heard of Italian Beef prior to getting her recipe, but I'm so grateful to her for sharing it. I use a whole jar of giardiniera, and I don't add any salt. We also prefer using fresh hoagie buns rather than the french bread.

Chicago Italian Beef made in the Crock Pot or Pressure Cooker
‎11-11-2011 11:48 PM

Note: I posted this recipe a couple of years ago on RS, using the Crock Pot method of cooking. I converted this recipe for the Pressure Cooker using all the same ingredients but only cooking for 1 hour after reaching pressure. It was delicious and very tender, and it is spicy. It tasted the same as when made in the Crock Pot.

I was having family over on Thursday, so I made it Wednesday night and refrigerated over night and warmed it up when I was ready to serve it. Love, Love the Pressure Cooker!

Chicago Italian Beef ~ Chicagoan

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread

Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

or

Pressure Cooker Directions
Cook on High pressure for 1 hour

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.

May be frozen when cooked

Luvsmyfam · ‎11-26-2019

@panda1234 the spices in the juice give it great flavoring.one thing I am not crazy about is that there is way to much beef broth in the container.you can use that for dipping

panda1234 · ‎04-27-2015

@Gr8Auntie wrote:
@panda1234

I copied a recipe by Chicagoan from this forum years ago, along with her original notes. I've made it numerous times in the crockpot and DH and I love it. I had never heard of Italian Beef prior to getting her recipe, but I'm so grateful to her for sharing it. I use a whole jar of giardiniera, and I don't add any salt. We also prefer using fresh hoagie buns rather than the french bread.

Chicago Italian Beef made in the Crock Pot or Pressure Cooker
‎11-11-2011 11:48 PM
Note: I posted this recipe a couple of years ago on RS, using the Crock Pot method of cooking. I converted this recipe for the Pressure Cooker using all the same ingredients but only cooking for 1 hour after reaching pressure. It was delicious and very tender, and it is spicy. It tasted the same as when made in the Crock Pot.
I was having family over on Thursday, so I made it Wednesday night and refrigerated over night and warmed it up when I was ready to serve it. Love, Love the Pressure Cooker!

Chicago Italian Beef ~ Chicagoan
Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread

Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
or
Pressure Cooker Directions
Cook on High pressure for 1 hour

Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.
May be frozen when cooked

@Gr8Auntie thank you I will try it this weekend with company.

nyc1 · ‎03-19-2010

@Gr8Auntie THANK YOU SO MUCH for posting. I'm an East Coast girl who moved to the northern burbs of Chicago going on 26 years ago to be with my now husband, who is from Chicago. I had never heard of Italian Beef, which is one of his favorite sandwiches. I've made it once, and will now DEFINITELY try the recipe you posted. I have my own deli style slicer, which I LOVE and comes in handy for so many things. I'm sure my husband will thank you as well !!!

Gr8Auntie · ‎03-25-2010

@panda1234 and @nyc1 . You are very welcome. DH and I love Chicagoan's recipe.

If you prefer to slice your beef instead of shredding it, I recommend that you don't cook it as long. This recipe allows for fall-apart meat. I've also used eye round roasts with excellent results, but I shredded it after 18 hours of cooking. I hope that you enjoy it as much as we do.

Have a wonderful day!

Gr8Auntie