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As you might be able to tell from my name, I'm a big fan of Chicago food and this beef was delicious. You do need access to a slicer to get the beef sliced good and thin. If you've got a relationhip with your butcher or deli, maybe they'll slice it for you (especially if you're willing to share some beef). Double the gravy- you won't regret it if you like to pour it on. I inserted 12 garlic cloves into my roast before roasting and they sliced up with the beef. I've made this twice now, and it is the only Italian beef I'll ever make.
This recipe is da bomb! As one who spent most of his life just outside Chicago, Italian (Eye-talian) beef is (was) a staple. And when I moved west a few years ago, I assumed that it was as ubiquitous as hamburgers and hot dogs. Not!! I looked high and low, but--sadly--this delicious sandwich was nowhere to be found. (I've since come across a couple Chicago-themed places that serve it, but I have to drive 60 mi. and plunk down almost $9 for a sandwich!) I've tried making it at home a few times with, at best, average results. And the last time I made it I had to try slicing it with a knife. The flavor was good, but you just can't get it right (i.e., thin enough) with a knife. And I just couldn't justify splurging for a slicer. But I was happy to stumble across one recently at a thrift store in like-new condition for only $12. Italian beef was coming to our table very soon!! And so I tried this recipe and, with some good, not-too-crusty/tough, French bread, you'd swear you're eating carryout from your favorite IB joint. Even my teenaged daughter, who doesn't usually care much for beef, went back for seconds! My tips for the recipe are to at least triple "da gravy," and next time I'll probably quadruple it. You want your cooked and sliced beef completely submerged to absorb all the yummy goodness. But I would only double the garlic and Worcestershire; 2x on those two ingredients is plenty. And even at double it is plenty garlicky. But it's oh so delicious. SIX STARS!!
I grew up in Chicago...I LOVE this recipe and have made this recipe so many times. I double the gravy recipe. Went and invested in a meat slicer because this is such a good recipe!
I've made this recipe on 2 seperate occassion and it was excellent. No fuss no muss great sandwich meat. Thanks!
Perfect, my family ate it like it was the only meal they had consumed in awhile.... The only change I made was the double the Da Gravy and add a little more garlic, hubby really likes the garlic taste. Thanks for the recipe
Being from the South Side, I've tasted a lot of Italian Beef. This one is the best one I've come across. "Rival" makes a good quality, cheap meat slicer, which is ESSENTIAL for Italian Beef to get it really thin. Gotta double up on "Da Gravy"!!
This was surprisingly good. I didn't think I'd like a soggy sandwich but ages from 3 to 43 we all gobbled it up and agreed we should make more next time. I think next time we'll try to thicken some of the gravey and serve over rice on the side.
This is a family favorite and great for a big crowd because it is made the night before. I would not skimp on the gravy since we dip the roll tops. Don't pass on the Giardiniera either.
OK, I'm from NC, never been to Chi, but this was wonderful! I actually had a london broil on hand which I used, wasn't able to marinate overnight, but this was very, very good. I'll make it the right way next time, I promise! Thanks for bringing a taste of the north to the south!
My family loves this recipe! The biggest challenge is to slice this thinly without a meat slicer. LOVE it!