HOAGIE SANDWICH CHICAGO RECIPES

CHICAGO-STYLE ITALIAN BEEF HOAGIES RECIPE | MYRECIPES

Chicago-Style Italian Beef Hoagies Recipe | MyRecipes image

Chuck roast translates to big flavor when braised until tender. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2 1/2 hours, turning once after 1 hour.

Provided by David Bonom

Total Time 3 hours 45 minutes

Yield Serves 8 (serving size: 1 sandwich)

Number Of Ingredients 16

Ingredients

1 cup unsalted beef stock (such as Swanson)
1?½ teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon crushed red pepper
2 tablespoons olive oil, divided
2 pounds boneless chuck roast, trimmed
1 cup water
1 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon white wine vinegar
4 pepperoncini peppers, drained and chopped
8 (2-ounce) hoagie rolls, halved horizontally

Steps:

Combine first 6 ingredients in a medium bowl, stirring with a whisk.
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.
Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.

Nutrition Facts : Calories 362 calories, CarbohydrateContent 32 g, CholesterolContent 74 mg, FatContent 11.2 g, FiberContent 2 g, ProteinContent 31 g, SaturatedFatContent 2.3 g, SodiumContent 671 mg

CHICAGO STYLE ITALIAN BEEF HOAGIE SANDWICHES - RECIPES - FAXO

Chicago Style Italian Beef Hoagie Sandwiches - Recipes - Faxo image

Make your family delicious Chicago Style Italian Beef sandwiches that are delicious and easy to make. They have just the right amount of spice and seasonings and the peppers add a nice zing, so don't be tempted to leave them out.

Provided by Faxo

Prep Time 35 minutes

Cook Time 3 hours

Number Of Ingredients 18

Ingredients

1 c. unsalted beef stock
1 1/2 t. dried basil
1 t. dried oregano
1 t. garlic powder
1 t. onion powder
3/4 t. crushed red pepper flakes

2 T. olive oil, divided
2 lb. boneless chuck roast, trimmed
1 c. water
1 t. kosher salt, divided
6 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 T. white wine vinegar
4 pepperoncini peppers from a jar, drained and chopped

8 (2 oz. each) hoagie rolls, halved horizontally

Steps:

Combine first 6 ingredients in a medium bowl; whisk. Heat a large Dutch oven over medium-high heat; add 1 T. oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 c. water, and 1/2 t. salt to pan; bring to a boil. Reduce heat to medium-low; cover; simmer 90 minutes. Turn beef; cover; simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm. Heat a large non-stick skillet over medium-high heat; add remaining 1 T. oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 t. salt, vinegar and pepperoncini peppers to pan; cook 1 minute. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid and top halves of rolls. Serve. 8 servings.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

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