Quick Italian Beef for Sandwiches
- Ready In:
- 6mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
directions
- Combine all ingredients in a medium saucepan. Add pepperoncini juice to taste. Simmer until hot.
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Reviews
-
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.
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<p>For those not familiar with Little Britain, this picture is a character called Bubbles. It is NOT actually me. Heaven forbid! <br /><br />I am in insulin dependant diabetic for 18 years now and love to collect healthy recipes. I also, occasionally love to show off and fix a decadent dessert or appetizer. <br /><br />I am a mommy (of one) and a wifey (also, of one).Life is great!!</p>