As many of you know my husband Bill is from Chicago and he loves Italian Beef Sandwiches and Pizza from the south side of Chicago not deep dish. I myself not being a fan of beef or pizza, not impressed! In the past we have ordered directly from a deli in Chicago, Portillo's, Bill can't even pronounce that and he says "Portello's" heehee. Well I've come with a quick and easy solution for at home Chicago style Italian Beef, the trick is using the same Giardiniera topping that Portillo's uses. I searched for a long time to find it and, of course I found it on Amazon. It comes in both hot & mild, I combine both because the hot it's extremely hot! Another time saver is buying London Broil (not roast beef) from the grocery's store deli, you don't have roast the beef first then thinly slice it because, who has time for that. This easy recipe can be put together in less than 15 minutes if you have everything prepped ahead of time. And without further ado Ryan, here it is:
Italian Beef Sandwiches
Serves: 4 Prep time: 15 minutes
- 1 lb London Broil
- Marconi Giardiniera Topping (Amazon)
- 12 oz Beef Broth
- 4 Hoagie Rolls
- 1/2 t Italian Seasoning
- 1 t Corn Starch
- Lots of Paper Napkins
In a saucepan heat up the broth and bring to simmer, add Italian Seasoning and corn starch, mix together. While the broth heats up separate the London broil for easier dipping. You can heap up the rolls if you want, then split them long side. Once broth has thickened up a bit and its nice and hot, you can start dipping the meat in the broth till its warm, no more than a couple of minutes, keep broth over fire. Plate dishes with hoagie rolls, warm London broil, top with as much Marconi Giardiniera that you like and, a small container with extra broth for pouring over sandwiches, Bon Apetito!
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