ITALIAN STEAK SANDWICH RECIPE RECIPES

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CHICAGO ITALIAN BEEF SANDWICH RECIPE | GUY FIERI | FOOD ...



Chicago Italian Beef Sandwich Recipe | Guy Fieri | Food ... image

Provided by Guy Fieri

Categories     main-dish

Total Time 3 hours 40 minutes

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Yield 4 servings

Number Of Ingredients 17

4 pounds top round with fat cap
3 tablespoons Italian seasoning
2 tablespoons salt
2 tablespoons fresh cracked black pepper
1 teaspoon cayenne
1 tablespoon paprika
1 teaspoon red chili flakes
3 tablespoons bacon fat, or canola oil
3 yellow onions, chopped
1 cup garlic, whole cloves
1/2 cup red wine
3 tablespoons Worcestershire sauce
1 cup beef stock
2 bay leaves
6 sourdough baguette rolls halved, toasted
1 cup chopped giardiniera vinaigrette vegetables
1 cup jarred red sweet peppers

Steps:

  • Rub meat with dry ingredients, cover and refrigerate for 2 to 3 hours.
  • Preheat oven to 275 degrees F.
  • Add meat to a roasting pan with bacon fat, add onions and garlic, saute for 15 minutes, deglaze with wine, and add Worcestershire sauce, beef stock and bay leaves.
  • Place roasting pan in the oven and cook for 3 hours, uncovered, or until an instant-read thermometer registers 135 degrees F in center. Remove, let cool, then slice very thin.
  • Cool broth in roasting pan and remove the fat that rises to the top. Strain.
  • Reheat the broth, and add the sliced meat. Place some meat on each toasted roll, ladle with some broth and top with giardiniera vegetables and red peppers.

MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH RECIPE ...



Michael's Famous Philly Cheese Steak Sandwich Recipe ... image

The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.

Provided by Michael Lomonaco

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
N/A Salt
N/A pepper
1/4 pound sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls

Steps:

  • 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
  • 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
  • 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
  • 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
  • 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
  • 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

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