Recipe Detail

Chicago-Style Chicago Beef Sandwich

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Number of Servings:


  1. 1 - 4 to 5 pound Rump Roast or Sirloin Tip (fat trimmed)
  2. 4 teaspoons - vegetable oil
  3. 6 tablespoons - Chicago-Style Italian Beef Seasoning
  4. 4 cups - of water
  5. 4 - beef bouillon cubes
  6. 4 cloves - of garlic, crushed
  7. 2 - sweet red or green sweet bell peppers, sliced
  8. 1 - large yellow onion, sliced
  9. 1 - package of sandwich rolls (Best with Turano\'s)


Pre-heat the oven to 275 degrees

Season the roast on all sides with 6 Tbs of Chicago-Style Italian Beef Seasoning

Heat a frying pan and brown the roast on all sides.

Place the roast in a 9\' x 13” baking dish.

Add the water, bouillon cubes, garlic, peppers and onions to the pan.

Cook uncovered for around 2 1/2 to 3 hours turning the meat once during that time.

Remove the roast from the pan and reserve the juice.

When the roast cools down, slice it thin with a meat slicer.

Put the roast back into the pan with the juice and heat through.


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