Description
Enjoy the flavors of Chicago with these quick and easy beef sandwiches. Sautéed bell peppers and onions meet thinly sliced roast beef, all piled onto a hoagie roll and topped with tangy giardiniera for a delicious meal.
Ingredients
Scale
Ingredients:
- 1 pound thinly sliced roast beef (deli-style or leftover)
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small yellow onion, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups beef broth
- 4 hoagie or sub rolls
- 1/2 cup giardiniera (Chicago-style pickled vegetables)
- 4 slices provolone cheese (optional)
Instructions
Instructions:
- In a large skillet, heat olive oil over medium heat. Add the bell peppers and onion and sauté for 5–7 minutes until soft and slightly caramelized.
- Stir in Italian seasoning, garlic powder, and red pepper flakes if using. Add the sliced roast beef and beef broth to the skillet. Stir gently and simmer for 2–3 minutes until the beef is warmed through and the mixture is juicy.
- Slice the hoagie rolls and lightly toast if desired. Pile the hot beef and pepper mixture onto each roll. Top with giardiniera and a slice of provolone cheese if using.
- Serve hot, with extra broth (au jus) on the side for dipping if desired.
Notes
Notes:
- For a more authentic version, use thin-sliced Italian beef and dip the entire sandwich in the au jus before serving.
- Giardiniera adds the signature Chicago-style tang and crunch—mild or spicy versions work equally well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Chicago-Style)
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
