THE INCREDIBLE ITALIAN BEEF SANDWICH MADE WITH NOTHING BUT AN INSTANT POT! | SAM THE COOKING GUY
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00:00 Intro
1:29 Seasoning chuck
1:48 Searing chuck
2:24 Adding in garlic, broth, & seasoning
3:08 Pressure cooking instructions
3:25 Addressing & chopping pickled mix
4:10 HelloFresh Ad
5:44 Releasing pressure & shredding chuck
6:23 Serving jus & building
7:33 First Bite
8:03 Nakiri Giveaway & Outro
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Grilled Roast Beef Sandwich Recipe by Food Fusion
Savor the smoky bliss of our Grilled Roast Beef Sandwich, a mouthwatering symphony of tender beef, charred perfection, and irresistible flavors. Bite into pure culinary satisfaction that leaves you craving for more. #foodfusion #happycookingtoyou #OlpersCheese #olpers #digitalammi
Written Recipe:
Recipe in English:
Ingredients:
Prepare Spicy BBQ Burger Sauce:
-Mayonnaise ¾ Cup
-BBQ sauce 3 tbs
-Namak (Salt) ¼ tsp or to taste
-Lehsan powder (Garlic powder) ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
Prepare Beef:
-Beef undercut julienne 400g
-Worcestershire sauce 2 tbs
-Paprika powder 1 tsp
-Lehsan powder (Garlic powder) ½ tsp
-Dried oregano 1 tsp
-Onion powder 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Cooking oil 1-2 tbs
-Pyaz (Onion) sliced 2 large
-Namak (Salt) ¼ tsp or to taste
-Sugar ½ tsp
-Worcestershire sauce 2 tbs
-Cooking oil 1-2 tbs
Assembling:
-Makhan (Butter)
-Croissants or Bread of your choice
-Olper’s Cheddar cheese slice
-Olper’s Mozzarella cheese as required
-Salad patta (Lettuce leaves)
Directions:
Prepare Spicy BBQ Burger Sauce:
-In a bowl,add mayonnaise,bbq sauce,salt,garlic powder,red chilli crushed,whisk well & transfer to a squeeze bottle.
Prepare Beef:
-In a bowl,add beef,Worcestershire sauce,paprika powder,garlic powder,dried oregano,onion powder, red chilli powder,salt,,black pepper crushed & mix well.
-In frying pan,add cooking oil,seasoned beef,mix well & cook on medium flame until tender (approx. 8-10 minutes) then cook on high flame until it dries up & set aside.
-In a frying pan,add cooking,onion mix well to coat onion with oil & spread onion in the pan & let them cook for a minute on low flame.
-Add salt,sugar & mix well.
-Add worcestershire sauce,mix well & cook on low flame until onions are caramelized (16-18 minutes) & set aside.
Assembling:
-Grease grill pan with butter & grill croissant,add cheddar cheese slice,mozzarella cheese,roast beef, prepared spicy bbq burger sauce,caramelized onion & lettuce leaves.
-Add prepared spicy bbq sauce on top croissant & flip to make a sandwich (makes 3-4).
-Cut into half & serve!
Recipe in Urdu:
Ajza:
Prepare Spicy BBQ Burger Sauce:
-Mayonnaise ¾ Cup
-BBQ sauce 3 tbs
-Namak (Salt) ¼ tsp or to taste
-Lehsan powder (Garlic powder) ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
Prepare Beef:
-Beef undercut julienne 400g
-Worcestershire sauce 2 tbs
-Paprika powder 1 tsp
-Lehsan powder (Garlic powder) ½ tsp
-Dried oregano 1 tsp
-Onion powder 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Cooking oil 1-2 tbs
-Pyaz (Onion) sliced 2 large
-Namak (Salt) ¼ tsp or to taste
-Sugar ½ tsp
-Worcestershire sauce 2 tbs
-Cooking oil 1-2 tbs
Assembling:
-Makhan (Butter)
-Croissants or Bread of your choice
-Olper’s Cheddar cheese slice
-Olper’s Mozzarella cheese as required
-Salad patta (Lettuce leaves)
Directions:
Prepare Spicy BBQ Burger Sauce:
-Bowl mein mayonnaise,bbq sauce,namak,lehsan powder & lal mirch crushed dal ker ache tarhan whisk ker lein & squeeze bottle mein transfer ker lein.
Prepare Beef:
-Bowl mein beef,worcestershire sauce,paprika powder,lehsan powder,dried oregano,onion powder, lal mirch powder,namak aur kali mirch crushed dal ker ache tarhan mix karein.
-Frying pan mein cooking oil aur seasoned beef dal ker ache tarhan mix karein aur darmiyani ancch per gul janay tak paka lein (approx. 8-10 minutes) phir tez ancch per sukh janay tak paka lein & side per rakh dein.
-Frying pan mein cooking oil,pyaz dal ache tarhan mix karein aur pyaz ko pheela ker halki ancch per ek minute kliya paka lein.
-Namak aur cheeni dal ker ache tarhan mix ker lein.
-Worcestershire sauce dal ker ache tarhan mix karein aur halki ancch per pyaz caramelized ho janay tak paka lein (16-18 minutes) & side per rakh dein.
Assembling:
-Grill pan ko makhan sa grease karein aur croissant ko grill ker lein,cheddar cheese slice,mozzarella cheese,roast beef,tayyar spicy bbq burger sauce,caramelized onion & salad patta dal dein.
-Tayyar spicy bbq sauce ko top croissant per dal dein & flip ker ka sandwich tayyar ker lein (makes 3-4).
-Half mein cut ker ka serve karein!
I'll Never Make Roast Beef Sandwiches Without This Topping Ever Again
Now through September 25, new ButcherBox members receive free chicken for a year! That’s 2 lbs of free-range, organic chicken breasts in every order for a year. Click:
Today we're making the best roast beef sandwiches. The combination of the garlic bread with melted mozzarella and onion jam makes a sandwich that is so insanely delicious! I hope you enjoy the recipe.
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ROAST BEEF SANDWICHES WITH ONION JAM:
INGREDIENTS WITH GRAM AMOUNTS
For the garlic rolls
1 stick (113 grams) unsalted butter
1/4 cup (57 grams) olive oil
5 cloves garlic - grated
1/4 teaspoon crushed red pepper flakes optional
1/4 cup (15 grams) flat-leaf Italian parsley - minced
salt to taste
4 large hard rolls
3 tablespoons (17 grams) Pecorino Romano - grated
For the onion jam
1/4 cup (57 grams) olive oil
3 large sweet onions diced, about 2 pounds (907 grams)
1/2 teaspoon (3 grams) kosher salt
3/4 cup (150 grams) sugar
1 cup (230 grams) balsamic vinegar
1/2 teaspoon ~(1 gram) dried thyme
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BEEF ON WECK (The Absolute KING of Roast Beef Sandwiches)
The roast beef on weck sandwich is a true champion. Simple, well-executed ingredients come together to create what I'm calling the king of roast beef sandwiches. $20 off your first box with Shaker & Spoon:
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MY FAV STAINLESS BOWL:
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RECIPE
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Kummelweck Roll:
▪125g or 1/2c warm water
▪3g or 1tsp instant yeast
▪35g or 2 1/3Tbsp sugar
▪75g or 1/2cup russet potato (roasted & mashed)
▪50g or 3 1/2Tbsp butter, melted and cooled
▪300g or 1 3/4c AP flour (11.7% protein)
▪5g or 3/4tsp salt
▪egg wash (1 egg, whisked)
▪flaky salt (for topping)
▪caraway seeds (for topping)
Add water, yeast, sugar, mashed potato, butter, flour, and salt to bowl of stand mixer fitted with the dough hook attachment. Mix on low for about 3min or until dough starts to come together. Increase speed to high for about 6 more minutes.
Transfer dough ball into a bowl tuck and turn dough as shown @1:13 to build additional strength. Cover and allow to sit in a warm place to rise for 90 minutes.
After 90 minutes, split dough into roughly 6 100g balls.
Shape buns as shown @5:34 and place onto a sheet tray lined with oiled parchment. Cover buns and allow to proof for 60-90min.
Brush buns with egg wash and sprinkle generously with flaky salt and caraway seeds. Bake at 400F/204C for 15min until golden brown.
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Easier Roll:
▪Nice store bough kaiser rolls
▪8g or 1Tbsp cornstarch
▪220g or 1c water
▪flaky salt
▪caraway seeds
Whisk together water and cornstarch, bring to a simmer and cook until thickened. Brush liquid over store bought buns and top with flaky salt and caraway seeds and warm for 5 min in 400F/200C oven.
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Beef:
▪8lb/4kg beef knuckle roast (or another lean cut from back end of cow)
▪Neutral oil (canola, avocado, grapeseed, etc)
▪Salt
▪Black Pepper
Preheat oven to 550F/287C. Clean meat by removing any silver skin or excessive fat from the outside.
Line sheet tray with foil and place wire rack on top. Place meat on top of that rack. Rub neutral oil all over exterior of meat. LIBERALLY season all sides of meat with salt and pepper.
Load meat into oven to sear the outside for 15-20min. Remove roast from oven and lower oven temp to 300F/148C. Carefully remove foil from bottom of the sheet tray (or you can transfer the meat to a clean sheet tray if you prefer. Load meat back into the oven and cook for about 2 hours.
When done, the center of the meat should read about 120F/48C & the outer part of meat should read 135F/57C. Tent with foil and allow to rest for at least 30 min.
I recommend using a fileting knife to slice beef as thinly as possible by hand, VERY CAREFULLY. Watch your hands/fingers. Cut down any pieces of meat that are too thick.
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Au Jus:
▪30g or 2Tbsp butter
▪20g or 2 1/2Tbsp ap flour
▪500g or 2 1/8c beef stock
▪15g or 3tsp worchestershire
▪3g or 1tsp beef bouillon paste (i like Better than Bouillon brand if you can find it)
Preheat sauce pan over medium heat. Melt in butter. Once bubbling, add flour, and whisk to combine. Cook for 20-30 seconds. Once beginning to take on color, add in about 100g or 1/5th of the beef stock. Whisk until smooth and simmering before adding the rest of the stock, worchestershire, and bouillon paste. Bring to a boil then reduce heat to low and reduce for 10 min. Remove from heat while you finish the meat.
To fortify the jus more, scrape the drippings from the bottom of the roasting tray and pour into the jus base. Salt to taste if needed. Heat over low to warm as needed.
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Horseradish Sauce:
▪100g or 1/2c mayo
▪75g or 1/3c sour cream
▪100g or 1/3c prepared horseradish (refrigerated preferred)
▪1g or a small pinch of salt
Blend ingredients until smooth!
#roastbeef #beefonweck #bestroastbeef
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Chicago Style Italian Beef Sandwich
Get a taste of the Chicago Style Italian Beef Sandwich, smoke-roasted on the grill, sliced thin and topped with scratch-made Giardiniera and dipped in rich beef jus! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this juicy, beefy treat.
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Chicago Italian Beef Sandwich
Smoked Top Sirloin Roast turned into one amazing Italian Beef Sandwich
#italianbeefsandwich #chicagoitalianbeefsandwich #howtobbqright
Italian Beef Sandwich Recipe
I don’t know if there is a sandwich more fitting for the “Super Bowl” than the Chicago Italian Beef. Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better. This is a sandwich worthy of a Championship Trophy!
For the authentic version of this recipe I turned to my friend Meathead over at
Meathead suggests starting with a Top Sirloin Roast in the 3-4 pound range. You can also substitute top round or bottom round roast as well. I would say any lean beef roast will work. Remove as much fat and sinew from the outside of the roast as possible. To season the roast I used salt, ground black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper. Mix the seasonings together in a bowl, spritz the outer surface of the roast with water and sprinkle on a good dose of the seasoning. The water will help the seasonings stick and release some of the flavor from the herbs.
To cook the roast I set up my Big Green Egg for indirect cooking running Royal Oak lump for heat and few chunks of hickory for smoke flavor. Use the plate setter in the Egg to create indirect cooking. The temp needs to run at 325 the entire cook.
The cooking set up is key for Chicago Italian Beef. The roast sits above a pan of simmering beef broth while it cooks. Place a 9x13” baking pan on the cooking grate and add 6 cups of water. Throw in 4 beef bouillon cubes and stir to dissolve. Season the beef juice with a good pinch of the same seasoning used on the outside of the roast. Place a baking rack over the pan and sit the roast on the raised rack.
For the first stage of cooking the roast needs to hit 125-130 degrees internal for medium rare. Insert a wired probe thermometer - I used my Thermoworks DOT into the center of the roast to monitor the temperature.
Once the roast hits 125-130 degrees, remove it from the pit. Pour the beef juice into a large container. Cover both with foil and place in the refrigerator for a minimum of 3 hours (or overnight) to cool.
When the roast is completely cool, it’s ready for the next step. Remove any fat that floats to the top of the juice then bring it to a slow simmer. Taste the juice for flavor. Add more seasoning if necessary.
Now it’s time to slice the beef. In Chicago they use a meat slicer for thin slices but at home you can use a thin bladed knife. Let the knife do the work and take your time. Like Meathead says you don’t want to press too hard or saw at it because it’ll be too thick.
Also no Chicago Italian Beef Sandwich is complete without peppers. I sliced 3 sweet bell peppers into 1/4’ slices and sautéed them.
To assemble the sandwiches first you need a good bread. If you have fresh Italian bread loaves great, but I didn’t, so I went with fresh French Rolls. The bread needs to be firm on the outside but soft and fluffy on the inside. Slice it lengthwise but don’t go all the way through.
Place a big handful of the sliced beef into the simmering juice and let it hang out for a minute. Ladle the bread with a big spoon of the juice then pile the hot beef right on top. Add a few strips of sweet pepper and giardiniera - Meathead has a great recipe for making it yourself - Lastly spoon more of the Beef Juice over the top or if you’re like me just dunk the whole sandwich back in the crockpot.
Chicago Italian Beef Sandwich Ingredients:
- 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round)
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon dried Oregano
- 1 teaspoon dried Sweet Basil
- 1/2 teaspoon crushed Red Pepper
- 4 Beef Bouillon cubes
- 6 cups Water
- 3 Green Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Killer Hogs AP Seasoning
- 8 French Rolls
- 1 jar Giardiniera (can be store bought or homemade)
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