**Chicago-Style Beef Rolls: A Culinary Expedition into a Hearty and Flavorful Dish**
Embark on a delicious journey with Chicago-style beef rolls, a culinary masterpiece that combines savory beef, tangy sauces, and a medley of aromatic spices. Originating from the vibrant streets of Chicago, these beef rolls have become a beloved dish that captures the essence of the city's rich culinary heritage. Our comprehensive guide presents a collection of delectable recipes that unveil the secrets behind this iconic dish.
From the classic version featuring thinly sliced beef wrapped around a savory filling of seasoned bread crumbs and herbs to creative variations that incorporate unique ingredients and cooking techniques, our recipes cater to every taste and preference. Discover the art of crafting the perfect beef rolls, mastering the delicate balance of flavors, and achieving that irresistible golden-brown crust.
Uncover the secrets of preparing the flavorful filling, experimenting with various breadcrumb mixtures, and selecting the ideal blend of spices that elevate the beef's natural savoriness. Learn the techniques for expertly rolling and securing the beef slices, ensuring they remain intact throughout the cooking process. Explore the diverse range of sauces, from the traditional tomato-based gravy to tantalizing variations infused with mushrooms, onions, or peppers, each adding its own distinct layer of flavor.
Whether you prefer the classic pan-fried method or the indulgent deep-fried approach, our recipes provide detailed instructions for achieving perfectly cooked beef rolls that are crispy on the outside and tender and juicy on the inside. Discover the art of creating the perfect accompaniment, from fluffy mashed potatoes and creamy gravy to crisp and refreshing salads, all designed to complement the richness of the beef rolls.
Immerse yourself in the culinary adventure of Chicago-style beef rolls, mastering the techniques, exploring the variations, and indulging in the delectable flavors that have made this dish a Windy City favorite. Get ready to impress your family and friends with this iconic dish that embodies the spirit of Chicago's culinary heritage.
PORTILLO'S ITALIAN BEEF HACK
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
Time 30m
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.
CHICAGO-STYLE BEEF SANDWICHES
I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker. -Lois Szydlowski, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker., In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.
Nutrition Facts : Calories 450 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
CHICAGO ITALIAN BEEF
Provided by Food Network
Time P2DT3h30m
Yield 1 sandwich
Number Of Ingredients 30
Steps:
- Preheat oven to 400 degrees F.
- Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside.
- Drop sliced Roast into simmering Beef Juice. Jam beef in baguette. Dip sammich in beef juice pot.
- Drop Sweet Peppers into Beef Juice to get hot and wet.
- Add Giardiniera to sammich. Drape peppers across the beef.
- Serve with more Beef Juice on the side.
- Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined.
- Preheat oven to 400 degrees F.
- Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice.
- Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps!
- Portion roast slices into 5- to 7-ounce balls.
- Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer.
- Split pepper in half, then clean white membrane out of it. Cut halves into thirds.
- Heat saute pan on high heat. Once hot, add olive oil. Drop in peppers skin-side down. Add a pinch of salt and pepper. Let pepper blister and char, then flip peppers and cook for another 2 minutes. Turn heat off and let peppers rest.
- Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved.
- Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice.
- Thinly slice jalapenos and serrano (approximately 1/8-inch thick).
- Place cut veggies into brine and stir well until all ingredients are combined.
- Cover and refrigerate for 2 days. Stir in olive oil.
CHICAGO-STYLE ITALIAN BEEF SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 5h5m
Yield 6 sandwiches
Number Of Ingredients 16
Steps:
- For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
- Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
- Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
- Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
- Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
- For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
- Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!
ITALIAN BEEF ROLLS RECIPE BY TASTY
Although these don't taste exactly like Chicago-style Italian beef, the recipe sure is a fun way to make a delicious cheese- and beef-filled roll using simple ingredients.
Provided by Bella Lopez
Categories Snacks
Time 3h30m
Yield 8 Servings
Number Of Ingredients 18
Steps:
- Make the Italian beef: Season the beef with the salt, pepper, and garlic powder.
- Set the Instant Pot to Sauté, then add the olive oil and heat until shimmering. Add the beef to the Instant Pot and sear until golden brown, about 4 minutes per side. Remove the beef from the pot and set aside.
- Add the onion to the Instant Pot and sauté until tender, about 3 minutes. Add the pepperoncinis, garlic, tomato paste, and oregano and stir to combine for about 2 minutes, then stir in the beef broth.
- Return the beef to the Instant Pot, making sure it is covered by some of the broth and onions. Secure the lid, making sure the steam valve is set to Sealing. Set to Pressure Cook on High for 1 hour. When the cooking time is up, let the pressure release naturally, about 15 minutes.
- Uncover the Instant Pot and transfer the beef to a cutting board, leaving the cooking liquid behind in the pot. Set the Instant Pot to Sauté and simmer the cooking liquid until reduced, about 8 minutes.
- Meanwhile, shred the beef with two forks.
- Make the rolls: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Fill a medium pot a little over halfway with water and the baking soda. Bring to a boil over medium-high heat.
- Divide the pizza dough into 8 portions, then roll each out to a ¼-½-inch-thick circle. Fill each round with 4 quarter-slices of Provolone cheese and some of the shredded beef. Gather the dough around the meat and cheese, pinching the seams to seal, and roll into smooth balls.
- Working in batches, boil the rolls until the outside is slightly cooked, 45-60 seconds. Transfer to a paper towel-lined plate to drain, then transfer to the prepared baking sheet.
- In a small bowl, whisk together the egg and 1 tablespoon of water.
- Brush the rolls with the egg wash and sprinkle the tops with garlic powder. Place 2 Provolone strips on top of each roll to create an "X" shape.
- Bake the rolls for 20 minutes, or until golden brown. Remove from the oven and let cool for about 10 minutes.
- Serve the rolls warm with the reduced braising liquid and chopped giardiniera.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 39 grams, Fat 11 grams, Fiber 9 grams, Protein 24 grams, Sugar 5 grams
BEEF ROLLS (RINDSROULADEN)
Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.
Provided by Bayhill
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
- with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
- Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
- Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.
Nutrition Facts : Calories 107.3, Fat 6.3, SaturatedFat 2, Cholesterol 4.1, Sodium 694, Carbohydrate 10.4, Fiber 1.9, Sugar 4.1, Protein 3.1
Tips:
- Choose the right cut of beef: Chuck roast or flank steak are great options for beef rolls.
- Tenderize the beef: Use a meat mallet or tenderizer to break down the fibers and make the beef more tender.
- Marinate the beef: Marinating the beef in a flavorful mixture of herbs, spices, and liquids will help to add flavor and moisture.
- Slice the beef thinly: The thinner the beef slices, the easier they will be to roll.
- Use a variety of fillings: You can use any type of filling you like, such as spinach, cheese, mushrooms, or vegetables.
- Roll the beef tightly: Make sure to roll the beef tightly so that the filling doesn't fall out.
- Sear the beef rolls: Searing the beef rolls in a hot skillet will help to brown them and lock in the flavor.
- Simmer the beef rolls: Simmering the beef rolls in a flavorful liquid, such as broth or sauce, will help to tenderize them and make them fall-apart tender.
- Serve the beef rolls hot: Beef rolls are best served hot, with your favorite sides.
Conclusion:
Chicago-style beef rolls are a delicious and hearty dish that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a special occasion. With a little planning and preparation, you can easily make Chicago-style beef rolls at home. So next time you're looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!
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