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My husband, son, daughter, and I lived in Chicago for 2 years. I always loved their Chicago Italian Beef Sandwiches. This is my version of this delicious sandwich. I roasted the bell peppers under the broiler for about 20 minutes, rotating pan, after 10 minutes. You can buy roasted bell peppers in a jar as well as giardiniera in a jar. My easy recipe for giardiniera follows. You should make the giardiniera salad two days before making the roast beef.

1 large onion, thinly sliced
3 lb (1.5 kg) rump or bottom round roast
1 t (5 ml) fresh or freeze-dried oregano
1 t (5 ml) garlic powder
½ t (2 ml) red pepper flakes
1 T (15 ml) extra-light olive oil
Sea salt and freshly ground black pepper
1 qt (1 litre)  beef broth

Giardiniera salad, store bought or my recipe below
Roasted bell peppers, in jar or your own roasted
Crusty Italian bread, cut into 6 to 8-inch (15 to 20-cm) lengths, and cut in half, lengthwise

Preheat oven to 350 F (180 C) degrees.

Place sliced onion on the bottom of a roasting pan.
Place roast on top and season with oregano, garlic powder, and red pepper flakes.
Drizzle with olive oil and season to taste with salt and pepper.

Place in oven and roast for 45 minutes.
Pour beef broth in bottom of roasting pan and continue to roast for another 20 minutes.

Remove from oven and let cool.
Place in a container and refrigerate for 24 hours.
Scrape up brown bits from bottom of pan. 
Pour beef broth through a strainer into another container and refrigerate.

The next day that you want to make the sandwiches, remove roast and broth from refrigerator.
Pour broth in a saucepan and heat to just below boiling; keep warm.

Slice enough beef, for as many sandwiches you will make, very thin.

Using tongs, dip enough of the beef into the beef broth and then place on the bottom half of each sandwich.
Add a spoonful of giardiniera and a few roasted peppers.
Add a small bowl of the broth to each plate for dipping.

4 stalks celery, chopped
2 carrots, peeled, cut into circle
1 small onion, diced
8 florets of cauliflower
1 red bell pepper, seeds and stem removed and chopped
4 whole cloves garlic
1 jalapeño pepper, sliced into rounds
½ jar pickled pepperoncini, stems removed
2 fresh bay leaves
1 t (5 ml) red pepper flakes
1 t (5 ml) black peppercorns
1 T (15 ml) sea salt
1 cup (250 ml) white vinegar
1 cup (250 ml) extra-virgin olive oil

Mix together in a large bowl then pour into two quart size (1 litre) jars and refrigerate for 48 hours. Before adding to the sandwiches, chop up the amount of vegetables that you want to add to your sandwiches.

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

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