Homemade Italian Beef Sandwiches
March 9, 2016
A Chicago staple, the Italian beef sandwich combines tender roasted meat with a savory au jus. Dan requested this for his birthday dinner, but being in Texas, it's hard to come by. We made it ourselves, and it turned out great!
- Prep: 15 mins
- Cook: 1 hr 30 mins
- Yields: 4 sandwiches
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The Day Before
1Preheat oven to 375F.
2Stir together the minced garlic, salt, pepper, dried oregano, and red pepper flakes in a small bowl.
3Rub the garlic mixture all over the rump roast.
4Place roast into a large Dutch oven or roasting pan.
5Add the fresh oregano and thyme to the pot.
6Add the water, taking care not to pour the water over the roast.
7Place into the oven and roast until the meat reaches an internal temperature of 150F, about 60-90 minutes depending on the size of the roast.
8When done, remove roast from the oven and allow to cool to room temperature.
9Remove the roast from the pan and wrap in plastic wrap or foil and refrigerate overnight.
10Strain the roasting juices (au jus) into a separate container and refrigerate overnight.
The Day Of
1Pour the au jus into a large pot and bring to a simmer for 30 minutes.
2Slice the cold meat as thinly as possible; this works best with an electric meat slicer, but a sharp knife and a steady hand will be fine.
3Place the sliced meat into the au jus and simmer for 20 minutes.
4To serve, place the meat into the sandwich rolls and drizzle with some au jus, or use tongs to dip the whole sandwich in the pot of jus. Garnish with giardiniera and serve with a small ramekin of au jus for dipping.