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    You are in: Home / Recipes / Real Chicago-Style Italian Beef I Recipe
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    Real Chicago-Style Italian Beef I

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 20, 2007

      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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    • on May 31, 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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    • on February 05, 2007

    • on November 15, 2006

      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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    Nutritional Facts for Real Chicago-Style Italian Beef I

    Serving Size: 1 (1 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 645.2
     
    Calories from Fat 391
    60%
    Total Fat 43.5 g
    66%
    Saturated Fat 17.2 g
    86%
    Cholesterol 199.5 mg
    66%
    Sodium 560.3 mg
    23%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.1 g
    0%
    Protein 58.1 g
    116%

    The following items or measurements are not included:

    sirloin tip roast

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