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Beef - The Windy City Italian Beef
If you have ever been to Chicago, or if you go, this sandwich is a must. Everyone that knows about them has a favorite place to get them, in or out of the Italian neighborhoods.
3 cloves garlic, crushed
1/2 teaspoon pepper
1 2 3/4- to 3 -pound beef sirloin tip roast or tri-tip roast
2 cups water
1 tablespoon instant beef bouillon granules
1 teaspoon crushed red pepper
3 medium green peppers, cut into 1/2-inch strips
8 firm or crisp Italian rolls
1. Combine garlic and pepper. Rub over roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 145° (medium rare).
2. Transfer to a platter. Cool for 30 minutes. Cover; refrigerate till chilled. Reserve pan juices; chill separately.
3. Meanwhile, skim fat from drippings; discard fat. Pour drippings into a Dutch oven. Stir in water, bouillon and red pepper. Bring to boiling. Add green pepper strips; reduces heat and simmer 5 to 10 minutes or till peppers are crisp-tender. With a slotted spoon, remove green pepper strips; keep warm.
4. With a very sharp knife or electric knife, slice meat very thin. Add to broth mixture and heat through.
5. Split rolls horizontally. Place on a plate. Spoon some of broth over each half. Arrange beef on bottom half. Place pepper strips over beef; cover with top half of roll. Serve with individual dishes of broth mixture for dipping. Makes 8 sandwiches.
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