Prep 1 min
Cook 5 mins
Makes fantastic sandwiches with plenty of au jus! Adjust the flavor using different amounts of pepperoncini and juice. Serve on hoagie rolls.
- 1 lb thinly sliced deli roast beef
- 2⁄3 ounce dried Italian salad dressing mix
- 1⁄4-1⁄2 cup pepperoncini pepper, sliced
- 14 1⁄2 ounces beef broth
- pepperoncini pepper juice, from jar, to taste
- Combine all ingredients in a medium saucepan. Add pepperoncini juice to taste. Simmer until hot.
Bubbles, as a transplanted Chicagoan, I can't begin to tell you how necessary this recipe is for survival. There is no need to alter this recipe one bit. To offer all of the great variations of this classic Chicago sandwich, all that's needed are some bottled spaghetti sauce, a good giardinere (I usually make my own by processing some mixture from the olive bar), and really good french bread (the par baked baguettes availableat at most supermarkets work great). The key is getting the beef sliced as thin as possible, and not overcooking it, which makes it tough. Best practice is to heat the au jus first, and just dip the beef long enough to "get the red out". I was looking though my cookbook for Super Bowl ideas, and I couldn't believe that nobody had rated this recipe yet. I've made this so many times, including IN Chicago, and it never fails to wow the audience.