The Greatest Roast Beef Sandwich Ever (Italian Beef)
This might be the greatest sandwich I've ever made and eaten. Shoutout to The Bear.
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Chicago's Best Italian Beef: Al's Italian Beef
The Italian Beef Sandwich is a Chicago Original and Elliott Bambrough is headed out to show you where it all started.
Doug Trattner reports: Au Jus brings Chicago-style Italian beef sandwiches to Parma
Doug Trattner takes us to Au Jus in Parma, where you can find Chicago-style Italian beef sandwiches.
Cleveland has never been much of a Chicago-style Italian beef sandwich kind of town. Over the years there has been a handful of decent options, but few have managed to capture the flavor and spirit of the real thing. That’s fine because local demand for the sandwiches, which often get confused for Philly cheesesteaks or French dips, has never been that high either.
All that changed last summer when the hit program “The Bear” landed on FX. Thanks to the show, which chronicled life in a frenetic Chicago beef shop, interest in Italian beef sandwiches has never been higher. Around the same time, partners Jakob Kelly and Tiffany Ballog opened Au Jus (5875 Broadview Rd., 216-795-5063) in Parma.
Wedged between a Marco’s Pizza and a nail salon in a small Parma strip, Au Jus is as inconspicuous as they come. But step inside and you’ll see one of the busiest little restaurants around. Each day the shop flies through 100 to 150 pounds of slow-roasted top round beef. The sliced beef is warmed in hot au jus, piled into long French rolls, and topped with sweet or spicy giardiniera. Additional au jus is served on the side for dipping, but sandwiches can be dunked by request.
In addition to the amazing Italian beef sandwiches, Au Jus sells sausage, pepper and onion sandwiches, Cubans, Phillys and fully loaded Italian subs that are served cold or pressed. Don’t miss the fresh-cut fries and hand-dipped onion rings.
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Italian Beef Sandwich w/ Au jus
Beef roast braised in Italian seasoned liquid, shaved, served on Hogie roll with sweet peppers and Au jus.
Coat a 2.5 - 3.5 Lb bottom round roast, sirloin roast or eye of round with olive oil.
Season liberally with salt/pepper.
In large Dutch oven pot, sear all sided of the roast over medium-high heat.
Once roast is well browned, remove and set aside. Reduce heat to medium-low.
Place one small, diced onion into the pot and sauté until the onion is tender.
Add 5 to 6 smashed garlic cloves to the pot.
Add the following spice seasoning mix to the pot:
Two (2) Tbsp Paprika
Two (2) Tbsp Italian Seasoning Blend
Two (2) Tsp Black Pepper
1/2 Tsp Celery Seed
Two (2) Tsp Oregano
One (1) Tsp Coriander
One (1) Tsp Fennel Seed
1/2 Tsp Red Chili Flakes
Toast the garlic and seasonings one to two minutes in the pot.
Raise heat back to medium-high, deglaze the pot with 1/2 Cup dry red wine and Three (3) Tbsp Worcestershire Sauce bringing liquids to a slight boil.
Scrape bottom and side of pot to remove all fond.
Place the roast back into the pot.
Pour reduced sodium beef broth into the pot to cover just over halfway up the sides of the roast.
Add 4-8 Pepperoncini Peppers and a couple of Tablespoons of the Pepperoncini packing brine.
Bring the braising liquid up to a simmer on stove top. Taste the braising liquid and adjust seasonings as needed, except for salt. The liquid is going to reduce and concentrate in the oven so taste for salt at the end.
Place lid onto the pot, leaving ajar slightly. Place into pre-heated 300-degree oven.
Allow beef to braise approximately two hours then turn the roast over and braise for approximately two more hours.
*Braise the roast until it is tender but do not cook until the roast is falling apart.
Once roast has finished cooking, remove and allow the roast to cool to handle.
Wrap roast in plastic film and place into refrigerator overnight.
Strain the braising liquid through a medium or fine mesh strainer, place into refrigerator overnight.
The next day, remove the roast and braising liquid from refrigerator.
Scrape the solidified fat from the top of the braising liquid and place into a sauce pan and bring to a low simmer. Taste for salt/pepper and adjust to taste.
Slice up bell peppers of choice, toss in olive oil. Season with garlic powder, salt and pepper. Spread peppers on a baking sheet and bake 350 degrees approximately 15-20 minutes until the peppers are tender.
Chop up some Provolone or Mozzarella cheese, or a combination of the two.
Slice the roast as thinly as possible and dip into the Au jus or pour it over the sliced beef to heat the beef through.
Place some of the cheese into the bottom of a Hogie bun.
Place the sliced roast beef into the bun.
Place some peppers onto the top of the beef and sprinkle with additional cheese.
Ladle some of the Au jus onto the beef/peppers/cheese.
Serve sandwich with some Au jus.
How to Make An Amazing Au Jus | Chef Jean-Pierre
Hello There Friends, This is a follow up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock! Let me know how you did in the comments below.
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❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Italian Beef Sandwich Recipe | Slow Cooker | Best Homemade Italian Beef | Everyday BBQ
In this video I will show you ANOTHER way to make some AWESOME Italian Beef Sandwiches in your Slow Cooker! This is an easy and delicious way to cook homemade Italian Beef and it's absolutely glorious! Whether your having a party or just cooking dinner, this is an awesome meal that everyone will enjoy! Thanks for watching I hope you enjoy! THANKS FOR YOUR SUPPORT!
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Important Brands/Channels/Videos Mentioned in this video
CHECK OUT OUR VERY FIRST EVERYDAY BBQ MERCH RUN!
My other Italian Beef Video:
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Amazon Affiliate Links for items used in this video and others:
Not my slow cooker (LOL)
Blackstone 36 Griddle Cooking Station - I LOVE THIS THING!!!!!)
You may also visit and use discount code EVERYDAYBBQ to receive 10% off your order directly through Blackstone.
Backyard Life Gear Stainless Steel Cover for 36 inch Blackstone Griddle
Blackstone Griddle Grease Slide from Backyard Life Gear
Blackstone Basting Lid:
Griddle EGG RINGS
Lodge Cast Iron Fajita Set (pre-seasoned) Made in the USA
Pancake Dispenser
Disinfect Wipes:
Hot Giardiniera Pepper Mixture
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Ingredients Needed:
- I used 4 lbs total of Chuck Roast and Boston Arm Roast (1 each) any roast will do!
- 4-6 Cups of beef broth (depending on how much gravy you want.
- Good Bread for the sandwiches
- Garlic Powder 1 Tsp
- Garlic Cloves (I used 10)
- Basil 1/2 Tsp
- Oregano 1/2 Tsp
- Black Pepper 1/4 Tsp
- Mozzarella Cheese
- Pepperoncini (or banana peppers)
- DON'T FORGET THE HOT GIARDINIERA MIXTURE! Get it HERE:
Directions:
- Sear your roast(s) in a hot pan with oil on ALL sides seasoning with salt and pepper
- Preheat your slow cooker (with beef broth in it) to LOW
- Place half the spice mixture (see video for clarification) into the broth and mix
- Place roasts into broth them add remaining ingredients (see video)
- Allow to cook ON LOW for 6+ hours or until fork shred tender
- Shred beef and allow meat to continue to absorb flavors in cooker for 1-2 hours for best taste
- Build your sandwich and ENJOY!!!!
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Disclaimer: This video and description contains amazon affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission. In addition, this video is in no way sponsored by nor endorsed by Taco Bell and should not be taken as a reflection of an actual Taco Bell menu item (although I'd love if they see it and put it on the menu lol)
Thanks so much!!!
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