Chicago Style Italian Beef Sandwich

beef roast

🥗Healthier: turkey breast

💰Cheaper: chuck roast

Turkey reduces fat while still providing protein.

provolone cheese

🥗Healthier: mozzarella cheese

💰Cheaper: American cheese

Mozzarella offers a lighter option, while American is more affordable.

Italian bread

🥗Healthier: whole grain bread

💰Cheaper: sub rolls

Whole grain adds fiber, while sub rolls are often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water is cost-effective.

Mix equal parts Yoder Smokers beef rub and Cattleman's Grill Italiano seasoning for the seasoning base.

Roast 1 1/2 pounds of marrow bones and neck bones with onions, celery, carrots, and 6 cloves of crushed garlic coated in 1/4 cup tomato paste in a roasting pan on the grill at 425 degrees for about 30 minutes.

Add porcini mushrooms, rosemary, thyme, and 2 tablespoons of whole black peppercorns to the roasting pan.

Season the beef roast (eye of round) with Worcestershire sauce and the seasoning mixture, focusing on the top side.

Deglaze the roasting pan with 1/2 to 1 cup of red wine after roasting the vegetables and bones.

Place the seasoned beef roast on top of the roasted vegetables and bones in the pan.

Add 2-3 quarts of beef stock to the pan, ensuring the roast is partially submerged.

Cook the roast on the grill until it reaches an internal temperature of 125 degrees, about 3 hours.

Transfer the roast to a wire rack to cool before slicing thinly.

Strain the cooking liquid to create a smooth jus for dipping.

Grill sweet peppers until blackened, then steam in a zip-top bag for 5-10 minutes before peeling and dicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens