Description
These Quick Chicago Beef Sandwiches are a delicious and hearty meal, perfect for a quick and satisfying lunch or dinner. Packed with thinly sliced roast beef, melted provolone cheese, and tangy giardiniera, these sandwiches are a flavor explosion that will leave you craving more. The savory broth adds depth to the tender beef, making each bite a delight.
Ingredients
Scale
Main Ingredients:
- 2 pounds thinly sliced roast beef (deli-style or leftover roast)
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 jar (16 ounces) giardiniera (drained)
- 6 hoagie rolls
- 12 slices provolone cheese
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat.
- Saute onions and garlic: Add onion and cook until softened. Stir in garlic and cook for 1 minute.
- Prepare the broth: Pour in beef broth, Worcestershire sauce, oregano, basil, red pepper flakes, and black pepper. Simmer for 10 minutes.
- Add roast beef: Reduce heat, add sliced roast beef to the broth, and warm gently for 5 minutes.
- Assemble sandwiches: Fill hoagie rolls with provolone cheese, beef mixture, and giardiniera. Serve with au jus.
Notes
- For extra authenticity, use Italian-style giardiniera with hot peppers.
- If you prefer a toasted sandwich, broil filled rolls for 2 minutes until the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Sandwiches
- Method: Stovetop, Assembling
- Cuisine: American, Chicago-Style
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4 g
- Sodium: 1240 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
