When we BSD foodies last chatted, it was before we whipped the casserole-eaters and their player-poaching-coach. I am here to tell you, that win brought great satisfaction to me and mine. Today, we PSU'rs are still eating in the state of Illinois. Our opponent, Northwestern, lives in or around Chicagoland. Since my recipe for Individual Beef Wellingtons was so well received last week, I decided to "run some beef up the middle two weeks in a row" and share my kick-some-more-ass-this-week recipe for Chicago-Style Italian Beef Sandwiches ("sangwitches" if you're from the "sout-side"):
The classic Chicago-style beef sandwich is a drippy, wet, mess-of-a sandwich, which is best eaten over a trough.
Italian Beef Rule #1: The meat must be melt-in-your-mouth tender. I recommend a hunk-a hunk-a burnin' love, which would be, top sirloin. After rubbing it lovingly with my spice blend and roasting it for a little over two hours:
Italian Beef Rule #2: The sauce must be highly-flavored and robust, yet refined. No one spice or flavor should overwhelm it. Once you've got the beef roasted and the sauce made, it's time for the beef to take a swim:
You can top your sangwitch wit whatever you want, but I like mine classic-style: with giardiniera:
(Dear Jesse. Mother knows you do not approve of vegetables on or in anything or vegetable eaters in general, but this is my post. Love, mom.)
For those of you who might have missed it, I did post Chicago-Style Deep-Dish Pizza last year, and that's a kick-some-ass recipe too:
For these and all my recipes + tailgating tips, check out Jessedots Mom's Foodie Blog.
For The Glory,
Beat The Wildcats!