In honor of the gratuitous number of shots of me eating steak on last night’s Iron Chef episode, I thought this recipe was in order for today.
Now before all of the hard core Chicago beef sandwich eaters start freaking out, let me tell you that this recipe is very much my own version… it’s not perfect, it is not from the religious order of Chicago-style beef eating folk.
But it’s tasty! So let’s get started, shall we?
You will need: beef (sirloin, top round, or bottom round), garlic cloves, paprika, dried thyme, dried oregano, Aleppo pepper, sherry vinegar, Worcestershire sauce, beef bullion, sweet peppers, giardiniera or mufaletta mix
Then pop it in the oven, covered in foil and dry roast for 20 minutes.
Pour the bullion liquid into the pan, and scrape the bottom of the roasting pan. Lower the temperature to 350 degrees F, cover the roasting pan, and place it back in the oven for 2 ½ to 3 hours, until the meat is tender. This will vary depending on the cut of the meat, so cut a slice and taste it if necessary.
- 3 pounds beef top sirloin, top round, or bottom round
- 6 garlic cloves, peeled and halved lengthwise
- 1 teaspoon freshly ground black pepper
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon Aleppo pepper flakes
- 1 tablespoon salt
- 2 tablespoons sherry vinegar or red wine vinegar
- 2 tablespoons Worcestershire sauce
- 6 cups water
- 4 cubes of beef bouillon
- 6-8 rolls
- 1 cup sweet peppers
- ½ cup hot giardiniera or mufaletta mix
- Preheat the oven to 400 degrees F. Make small, deep incisions all over the top sirloin and insert the garlic clove halves evenly.
- Combine the spices with the salt and pepper in a small bowl and mix. Rub the mixture into the beef, covering all surfaces well.
- Set the top sirloin in a roasting pan, place on the middle rack in the oven and dry roast for 20 minutes.
- Meanwhile, in a small saucepan on the stovetop, combine the water with the beef bouillon until fully dissolved. Turn off the heat.
- Remove the roasting pan from the oven and add the vinegar and Worcestershire sauce to the pan to deglaze. Add the bouillon liquid and scrape any browned bits from the bottom of the pan.
- Lower the temperature to 350 degrees F, cover the meat with aluminum foil, and return it to the oven for 2 ½ to 3 hours, until the meat is tender. The time will vary depending on the cut of the meat, so cut a slice and taste it if necessary.
- Once cooked, remove from the oven and let rest for 15 minutes. Slice the beef thinly, and lay the cut meat in the pan of liquid.
- To assemble the sandwiches, pile the meat onto soft rolls. Top each sandwich with sweet peppers, hot giadinera, and a spoonful of juice from the roasting pan. Serve!