Recipes

[nyc1]

@Gr8Auntie   I just read my husband your comment and he let me know that in Chicago the Italian Beef is very thinly sliced.  Think I'll use Eye of Round when I make the recipe.  THANKS AGAIN.  Going to make the end of the week.

[Chicagoan]

@Gr8Auntie   So happy you are still enjoying the recipe, thank you for the shoutout, I am still hanging around! 

[Gr8Auntie]

@Chicagoan   It is really nice to see you.  We love your recipe and are very grateful that you shared it here years ago.  Thank you for your kindness.  

Have a wonderful day! 

Gr8Auntie

[panda1234]

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@Luvsmyfam wrote:

@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

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@Luvsmyfam have you ever made your sandwitch and dipped the whole thing in the juice?

[panda1234]

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@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

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@Gr8Auntie thank you so much, there is a lot that goes into this.