Italian beef sandwiches are as classic Chicago as deep dish pizza. Roast beef served on a French roll with some mozzarella brings home a taste of the windy city.
10 pounds top inside beef round
2 quarts water
3 cloves garlic, crushed
1/2 cup chopped fresh oregano
1/4 cup salt
1/4 cup black pepper
1 teaspoon crushed red pepper flakes
35 freshly baked French rolls
1 1/2 pound sliced mozzarella cheese, optional
giardiniera
Preheat the oven to 400 degrees F.
Place the beef in a roasting pan and roast, uncovered, at 400 degrees F for 15-20 minutes.
Remove the pan from the oven and add the water to the pan. Sprinkle the beef with the garlic, oregano, salt, pepper, and crushed red pepper flakes.
Reduce the oven temperature to 350 degrees F.
Return the beef to the oven and cook at 350 degrees F for 2 to 2 1/2 hours or until the beef registers 135 degrees F on a meat thermometer. Remove the roasting pan from the oven and let the beef rest for 15 minutes.
Thinly slice the beef and pile it on French rolls. Top with cheese if desired. Drizzle some of the liquid from the roasting pan over the beef if desired. Garnish with giardiniera and serve.
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