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Excellent recipe. Everybody raved about it. One problem, everybody agreed that the amount of red pepper flakes was too much. Cut to 1/4 tsp. When I did this the second time, it didn't last an hour.

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StarTrek1701f August 20, 2007

EXXXCELLENT!! It wasn't hard to make at all, but getting the peppers just right was! I baked cut up seasoned & lightly oiled(olive oil!) green peppers on a large baking sheet with a little water to help steam them. Then!!! The sandwich was as I remembered when I lived in Chicagoland. Good bakery rolls are a must! Thank you!!

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Pam Vattai May 31, 2007

I used a 2.75 lb. roast and didn't change the amount of spices. Added a mixture of half beef broth and half beer in place of the H20. Instead of garlic juice, I added 1/2 bulb worth of garlic cloves (thinly sliced) for the final roasting. The bit of extra attention and labor really pays off in tenderness and flavor. Delicious!

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EpicureAngela November 15, 2006
Real Chicago-Style Italian Beef I