PORTILLO'S ITALIAN BEEF COPYCAT RECIPE | THE FOOD HACKER
Most major cities in the U.S. have a sandwich that locals proudly claim as their own. For Chicagoans that sandwich is the Italian Beef. Thin-sliced roast beef is dunked in herbed gravy to soak up the flavor, then it's stacked on a warm Italian sandwich roll and topped with sweet peppers or spicy hot Giardiniera. The recipe may seem like a simple one, but if any component of this iconic sandwich isn't faithful to the Chi-Town original, true beef fanatics will cry "foul" quicker than bleacher bums at Wrigley field.
Provided by Todd Wilbur
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
- Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
- Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
- For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.
CHINESE CHILI OIL | CHINA SICHUAN FOOD
A perfect Chinese chili oil combines strong aroma and bright red color
Provided by Elaine
Categories Sauce and paste
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 20
Number Of Ingredients 15
Steps:
- Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
- Place around 5 tablespoons of red pepper powder in a bowl.
- Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
- Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.
Nutrition Facts : Calories 22 kcal, CarbohydrateContent 2 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 47 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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