Subscribe via Email

Enter your email address to subscribe and receive notifications of new posts by email.

Chicago Italian Beef


1 1/2 c. beef stock
1 c. water
3 tbsp. tomato paste
1/2 tsp. crushed red pepper
1/2 tsp. salt
1 bay leaf
1/4 tsp. minced garlic
1 lb. rare roast beef, sliced thin
2 lg. green peppers, sliced lengthwise
4 loaves Italian bread (4″-5″ long)



Combine beef stock, water, tomato paste, pepper, salt, bay leaf and garlic in a skillet. Cover and simmer for 15 minutes. Taste and adjust seasonings. Add roast beef slices and green pepper
slices. Cook, uncovered, for 15 minutes. While beef is cooking heat bread in a 350 degree oven for a few minutes. Cut loaves of bread into half lengthwise. Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).

Assemble sandwiches dividing beef and peppers evenly between the 4 loaves of bread.


Comments are closed.