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Chicago Style Italian Beef Sandwiches




Source of Recipe


Linda Roth


List of Ingredients




1 (5 to 7 lb.) rump roast
2 C. boiling water
2 beef flavor bouillon cubes
1 tsp. dried marjoram
1 tsp. thyme
1 tsp. oregano
1 teaspoon hot pepper sauce, more or less,
depending upon taste
Salt and pepper to taste
2 T. Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 C. chopped green bell pepper
2 or more loaves Italian or Vienna bread, French or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into serving size pieces

Recipe



Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325ºF. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin.

To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes.
Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.

The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad.

Makes 8 to 10 sandwiches.